Thanksgiving is built on sharing — of food, of stories, of traditions. And sometimes, the most memorable dishes are the ones that travel the farthest to reach your table. Enter Chakalaka, a vibrant South African vegetable relish that’s as colorful in flavor as it is on the plate.
At first glance, you might mistake it for something Latin — the rhythm of the name, the burst of spice. But Chakalaka is proudly South African: a dish born from creativity and community, said to have originated in Johannesburg’s mining camps, where workers would gather after long days and cook together. Whatever vegetables were on hand went into the pot — tomatoes, peppers, carrots, beans — along with generous spice and even more generosity of spirit.
The result? Something humble, hearty, and absolutely delicious — the kind of side dish that makes people lean in and ask, “What is this?”
The Story Behind Chakalaka
Like the best recipes, Chakalaka has no single “correct” version. Each household has its own — some fiery, others mellow; some saucy and rich, others light and bright. What unites them all is the unmistakable balance of warmth and freshness: sweet peppers, earthy carrots, creamy beans, and a gentle backbone of curry and ginger.
For Thanksgiving, it’s a revelation. Between buttery mashed potatoes and savory stuffing, Chakalaka cuts through with spice and brightness — the ideal companion to roast turkey or even a simple loaf of crusty bread. It’s a dish that wakes up the palate and adds a splash of sunshine to a cold November day.
Ingredients
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3 tbsp oil
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1 onion, finely chopped
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2 cloves garlic, crushed
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50 g fresh ginger, finely grated
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2 tbsp mild curry powder
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1 red bell pepper, finely chopped
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1 yellow bell pepper, finely chopped
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5 large carrots, scrubbed and grated
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2 tbsp tomato paste
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1 (400 g) can chopped tomatoes
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2 sprigs fresh thyme, leaves only
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1 (400 g) can baked beans
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Salt and pepper, to taste
Directions
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Start with the aromatics. Heat the oil in a large pan over medium heat, then add the onion. Sauté until soft and translucent — the beginning of that familiar Thanksgiving perfume.
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Add the flavor base. Stir in the garlic, ginger, and curry powder, letting them bloom in the oil until fragrant. This is where Chakalaka earns its signature warmth — a gentle spice that dances rather than bites.
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Build the body. Add the red and yellow peppers and cook for two minutes, followed by the grated carrots. Stir well to coat everything in the curry base.
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Bring in the tomatoes. Add both the chopped tomatoes and tomato paste, stirring to combine. Let the mixture simmer for 5–10 minutes, until it thickens slightly and the flavors begin to meld.
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Finish with beans and thyme. Add the baked beans and thyme leaves, season with salt and pepper, and simmer for another five minutes. The sauce should be rich, fragrant, and just a touch glossy.
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Serve your way. Chakalaka can be enjoyed hot or cold — it’s just as good spooned next to a roast turkey as it is spread over warm bread the next morning.
Notes from Our Kitchen
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Adjust the spice to your taste. Traditional versions can be fiery, but a mild curry powder keeps it accessible for all palates.
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Texture matters. You want a balance of tender vegetables and soft beans — never mushy.
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Make it ahead. Chakalaka tastes even better the next day, after the flavors have deepened and settled together.
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Pair it freely. It’s incredible with roasted poultry, grilled lamb, or even as a vegetarian main course with rice.
Perfect Pairings
The layered flavors of Chakalaka — sweet vegetables, savory curry, and subtle heat — call for wines that balance freshness with finesse. Here are three bottles from our collection that capture the spirit of the dish beautifully.
Swiftsure Sauvignon Blanc
Bright, zesty, and full of life. This Sauvignon Blanc’s citrus and green apple notes echo the freshness of the peppers while its crisp acidity cuts through the tomato base. It’s like a squeeze of lemon over the whole dish — a perfect contrast to the warmth of the spices.
De Wetshof Estate Chardonnay “Limestone Hill”
From South Africa itself, this unoaked Chardonnay offers a smooth counterpoint to the relish’s bold character. Think ripe pear, minerality, and a creamy texture that plays beautifully with the ginger and curry’s warmth. It’s a natural fit — elegant, local, and endlessly food-friendly.
Quartz Pinot Noir
For those craving something red, this silky Pinot Noir brings bright red fruit and gentle spice that complements Chakalaka’s savory sweetness. Its lighter body won’t overwhelm the dish, while the subtle earthiness ties beautifully to the roasted undertones of your Thanksgiving spread.
Mira Mira Malbec
For those who enjoy deeper, darker reds, this Malbec delivers plush blackberry, cocoa, and spice — a rich counterpoint to Chakalaka’s smoky warmth. Its velvety texture and ripe fruit notes stand up beautifully to the dish’s savory depth, making it an excellent choice for anyone who loves bold flavors with balance.
A Thanksgiving with a Global Accent
This year, let your Thanksgiving table travel — a little sunshine from South Africa, a touch of spice from Johannesburg, and a glass of something wonderful from Vinodivino. After all, the heart of Thanksgiving is sharing — and there’s no better way to share than through flavor.
Find these bottles and more at your local Vinodivino.
