South African Chakalaka with Grilled Sausage
Chakalaka with Sausage
A spicy South African vegetable relish simmered with beans and served with smoky grilled sausage and warm bread.
Chakalaka is a bold South African relish built from everyday vegetables, curry spices, tomatoes, and beans. It is often served at braais and family meals, where its heat and sweetness balance grilled meat, pap, rice, or bread.
This version keeps the relish chunky and bright, with onions, peppers, carrots, cabbage, and baked beans simmered just long enough to soften without losing texture. A little fresh chile gives it a steady warmth, while curry powder and paprika make the sauce savory and aromatic.
Grilled sausage turns the relish into a full meal. Boerewors is the most traditional choice, but a good coiled beef sausage or smoked pork sausage works well if that is what you can find.
Serve the chakalaka warm or at room temperature with the sausages sliced over the top and bread on the side for scooping. The relish also keeps well, so leftovers are excellent with eggs, roasted potatoes, or a simple grain bowl the next day.
Nutrition (per serving)
Directions
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1
Heat a grill or grill pan to medium-high heat and lightly oil the grates.
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2
Grill the sausage for 14 to 18 minutes, turning often, until browned all over and cooked through; transfer it to a board and keep warm.
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3
While the sausage cooks, heat the vegetable oil in a wide saucepan over medium heat.
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4
Add the onion and cook for 4 minutes, stirring often, until softened and lightly golden at the edges.
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5
Stir in the garlic, chile, red bell pepper, green bell pepper, carrots, and cabbage; cook for 6 to 8 minutes, until the vegetables begin to soften but still look colorful.
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6
Sprinkle in the curry powder and smoked paprika, then stir for 1 minute until the spices smell toasted.
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7
Add the diced tomatoes, baked beans, vinegar, sugar, salt, and black pepper; reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally, until thick and glossy.
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8
Taste the chakalaka and adjust with more salt, vinegar, or chile if needed.
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9
Warm the bread on the grill for 1 to 2 minutes per side, just until lightly toasted.
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10
Slice the sausage, spoon the chakalaka onto a platter, top with sausage and cilantro, and serve with the warm bread.
Ingredients
- Boerewors or smoked beef sausage:1 1/2 lb
- Vegetable oil:2 tbsp
- Yellow onion, finely chopped:1 large
- Garlic cloves, minced:3
- Fresh red chile, finely chopped:1
- Red bell pepper, diced:1 large
- Green bell pepper, diced:1 large
- Carrots, coarsely grated:2 medium
- Green cabbage, thinly sliced:2 cups
- Mild curry powder:1 1/2 tbsp
- Smoked paprika:1 tsp
- Canned diced tomatoes:14.5 oz
- Baked beans in tomato sauce:15 oz
- Apple cider vinegar:1 tbsp
- Sugar:1 tsp
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- Crusty bread or soft rolls:4 pieces
- Fresh cilantro leaves:1/4 cup
Tips & Notes
- For a milder relish, remove the chile seeds or use half of the chile.
- If using boerewors, handle the coil gently so the casing does not split before it firms on the grill.
- The chakalaka can be made a day ahead; reheat gently or serve at room temperature.
