Entree: Lesotho – Chakalaka (Spicy stewed vegetable relish made with tomatoes, peppers, carrots, and beans)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium carrots, grated or finely chopped (about 6 oz / 170 g)
- 2 bell peppers, diced (about 10 oz / 285 g)
- 3 medium tomatoes, chopped (about 12 oz / 340 g)
- 2 tbsp (30 g) tomato paste
- 1–2 tsp (5–10 g) curry powder (adjust to taste)
- 1 tsp (5 g) smoked paprika
- 1 small chili or 1 tsp (5 g) chili flakes, optional
- 15 oz (425 g) canned baked beans or drained canned kidney beans
- 1/2 cup (120 ml) water or vegetable stock
- 1 tbsp (15 ml) vinegar (white or apple cider)
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the sliced onion and cook until softened and translucent, about 5–6 minutes.
2. Add the minced garlic and grated ginger and cook 1 minute until fragrant. Stir in the grated carrots and diced bell peppers and sauté until they begin to soften, about 4–5 minutes.
3. Add the chopped tomatoes and tomato paste, stirring to combine. Cook 3–4 minutes until the tomatoes break down.
4. Sprinkle in the curry powder, smoked paprika, and chili if using; cook 1–2 minutes to bloom the spices.
5. Stir in the canned beans and 1/2 cup (120 ml) water or stock. Add vinegar and sugar, then simmer gently for 8–10 minutes until the mixture thickens and flavors meld. Adjust seasoning with salt and pepper.
6. Remove from heat, taste and adjust acidity or spice as needed. Garnish with chopped parsley or cilantro and serve warm alongside maize porridge, bread, grilled meat, or on its own.