By now everyone is tired of every tomato , pepper and squash dish under the sun. everyone has had their fill of ratatouille, gazpacho and stuffed squash boats. Yet there is another dish - different and exciting to try that involves all this mid summer veggies.
Regular contributor and chef Yewande Komolafe wrote about this dish in yesterday's New York Times Wednesday Food section.It is a South African dish whose recipe varies from family to family. The basic recipe has to include the four elements, salt, fat ,acid heat.It is a perfect dish for the busy home chef.In its' simplest form it;'s a condiment or relish. Spoonfuls of it are placed beside meats or fish . Elaborate versions can be served with a whole egg on it.even steamed fish ,heavily laden with herbs can also top it. rice or pap, a South African porridge made with maize. It came about by migration and adaptation with versions incorporating Chiles from other parts of the continent along with masala spices from Southeast Asia and baked beans from Europe.Laborers from nearby Mozambique, Botswana,Lesotho and Eswatini (Swaziland) who worked in the mines wanted a hearty dish that would keep well over long periods and distances. were most likely responsible for it's introduction.
What's in chakalaka? According to Ms. Komolafe canned veggies and beans work well too so it can be made in the cooler months too.Use canned kidney and pinto beans,. chickpeas or black eye peas for the protein. Tender tomatoes can be replaced with fresh from the garden squash or eggplant. Starchier veggies like carrots can be replaced with cabbage or winter squash. A spoonful of tomato paste will keep the acidity. Ms Komolafe gives two recipes, one for the actual dish and one with bratwurst and caramelized onions.It's basically a stew that starts with cooking an onion in vegetable oil for three to four minutes. spices such as garam masala, garlic ginger and chiles. One teaspoon salt and half a teaspoon of pepper are added and then the tomatoes bell peppers and the juice of one lime. Carrots are added and everything is stirred simmered until the liquid is thickened. Add the beans if wanted, Take off the stove and then cool Chakalaka can be refrigerated for up to ten days or frozen up to three months. However it can be served hot with polenta or rice as a healthy dinner.
Chakalaka is the perfect dish for those garden veggies. Make it as a main meal or as a side. Its a different spin on those summer harvest recipes.
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