South African · side

Chakalaka

Chakalaka reads sweetness 4.8, allium 4.2 and salinity 3.5 on Palate's 0–10 flavor X-ray — a South African side, about 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 3.7 / 10
• Sweet & Fruity — 5.4 / 10
• Sour & Bright — 1.9 / 10
• Bitter & Earthy — 2.8 / 10
• Rich & Fat — 2.9 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Sweetness 4.8 · Allium 4.2 · Salinity 3.5 · Heat 2.8 · Warm Spice 2.5 · Richness 2.5 · Smoke 2.4 · Umami 2.1 · Fruity 1.9 · Earthy 1.7 · Herbaceous 1.6 · Sourness 1.6 · Nutty 1.4 · Bitterness 1.2 · Citrus 1.0 · Floral 0.8

What's in it (15)

• sunflower oil — 41 g
• onion — 110 g
• garlic — 12 g
• fresh ginger — 20 g
• green chilies — 200 g
• red bell pepper — 100 g
• green bell pepper — 100 g
• yellow bell pepper — 100 g
• carrots — 300 g
• curry powder — 15 g
• smoked paprika — 5 g
• tomatoes — 410 g
• baked beans in tomato sauce — 410 g
• salt — 5 g
• sugar — 9 g

Time & effort: about 32 min (31 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 26.2 kcal, 0.7 g protein, 0.4 g fat, 5.4 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Heat the oil in a wide pan and cook the onion 6 minutes over medium heat until translucent.
2. Add the garlic, ginger and green chilli and stir 2 minutes.
3. Add all three diced peppers and cook 5 minutes over medium-high heat - they should soften but keep some bite.
4. Stir in the curry powder and smoked paprika and let them toast 1 minute in the oil.
5. Add the grated carrot and cook 3 minutes, tossing, until it starts to slump.
6. Pour in the tinned tomatoes and simmer 10 minutes over medium heat until the sauce tightens.
7. Fold in the baked beans and warm through 5 minutes without breaking them up.
8. Season with the salt and sugar. Chakalaka is served warm or at room temperature beside pap, braai meat or bread.

Dishes with a similar flavor shape

• Loaded Veggie Chili with Cornbread — American
• Galayet Bandora (Tomatoes Fried in Olive Oil with Chilli) — Jordanian
• One-Pan Turkey Taco Skillet — Tex-Mex
• Cajun Vegetable Gumbo with Okra and Tomatoes — Cajun/Creole
• Bombay Potato and Pea Curry — Indian

Keep reading: what sweetness, allium, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.