Chakalaka is one of South Africa’s best known and most enjoyed food traditions. A simple, spicy dish – or relish – of mainly onions and tomatoes and a touch of curry, it can be served hot or cold, with pap or bread or as a side to a braai. As with many traditional recipes, there are a few variations – some are hotter than others and some contain a few extra ingredients such as beans. 

Winemaker Renier van Deventer enjoys pairing the versatile Culinaria Chenin Blanc with spicy dishes and his Chakalaka Chicken potjie makes for a perfect match!

Chakalaka Chicken 

Serves 4 – 6

Ingredients

• 6 chicken pieces
• ½ cup sunflower oil
• 1 onion, finely chopped
• 1 green pepper, finely chopped
• 1 punnet button mushrooms
• 1 tablespoon curry powder
• 1 can crushed tomatoes
• 4 carrots, peeled and grated
• 1 can baked beans in tomato sauce
• 1 chicken stock cube

Method

Heat one tablespoon of oil in a pot and fry the chicken pieces until well browned on all sides. Remove from the pot and set aside.

Heat the remaining oil and fry the onions and green pepper until soft.

Add the curry powder and fry for one minute, stirring constantly.

Add the carrots, mushrooms, tomatoes, baked beans and stock cube and mix well.

Return the chicken to the pot.

Cook the chicken on medium heat for 30 – 35 minutes or until cooked through.

Stir every five minutes to prevent sticking.

Serve with pap and generous glasses of Culinaria Chenin Blanc!