Best 5 Chakalaka South African Vegetable Stir Fry Recipes

SOUTH AFRICAN STIR FRY

Steps:

• Over medium high heat, pour canola oil in a large, heated saute pan.
• Add onion and garlic and saute until light brown.
• Add pepper and then tomatoes.
• Cook for 5 minutes, stirring frequently.
• Lower heat to medium.
• Add meat, curry and nutmeg and cook for 15 minutes.
• Add 1 cup water and then rice; stir and cover.
• Cook at medium heat for 40-50 minutes or until rice is tender.
• IMPORTANT: ADD WATER AS NEEDED TO KEEP RICE FROM STICKING TO PAN.
• Serve as is or with tortillas.

CHAKALAKA (SOUTH AFRICAN VEGETABLE STIR-FRY)

Steps:

• Fry the onion and pepper together with oil in a large skillet until the onion is clear.
• Add the grated carrots, tomatoes, water, and all the seasonings to your liking and cook for about 15-20 minutes.

CHAKALAKA

Steps:

• Heat oil in a skillet over medium heat; stir in onions and bell peppers. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Add carrots, tomatoes, green chiles, water, bouillon cube, curry powder, chili powder, salt, and pepper. Cook until mixture is well combined and thickened, 15 to 20 minutes.

CHAKALAKA

Steps:

• Fry ginger, garlic, chillis, onions in the oil.
• Add the leaf masala or curry powder of your choice.
• Add the tomatoes and cook for 10 minutes.
• Add peppers and carrots and cook for 10 minutes. Add baked beans and cook for 5 minutes.
• Remove from heat and add coriander. Check seasoning. Serve with whatever you want, hot or cold.

CHAKALAKA (SPICY VEGETABLE RELISH)

Steps:

• Warm the oil in a large Dutch oven or other heavy pot set over medium heat. Stir in the onion, garlic, jalapeño, and ginger. Cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the turmeric, cumin, coriander, and salt. Cook, stirring, just until the spices are wonderfully fragrant, about 30 seconds. Stir in the bell peppers, carrots, cabbage, and tomatoes. reduce the heat to medium-low and cook, uncovered, giving the mixture a stir every so often, until all the vegetables are tender and most of the liquid has evaporated, about 30 minutes. Turn off the heat, stir in the vinegar, and season the chakalaka to taste with salt. Let the chakalaka cool to room temperature and season it to taste one final time. Serve immediately or store in an airtight container in the refrigerator for up to a week, then serve it either cold or at room temperature.