Chakalaka - exotic spice mixture

Good to know

Inspired by the South African vegetable relish, the mixture's pleasantly spicy spiciness lends stews, dips, vegetables, meat and fish extravagant flavor nuances.

It originated in Johannesburg in the middle of the 20th century as a spice sauce. Chakalaka is traditionally enjoyed with Mielie Pap, a porridge made from corn flour and water or milk that is eaten with the fingers, but it also goes well with meat, fish and vegetables.

use

There are no limits to your imagination: Chakalaka as a side dish always gives your meals a touch of South Africa and is the perfect addition to unusual dishes: with vegetarian rice dishes, as a main course with vegetables, meat or fish - or reinterpreted as a soup with meatballs and in delicious muffins. The Chakalaka spice mixture is also used outside of the classic Chakalaka relish - for example on grilled meat or fish and in vegetable soups.
Chakalaka sauce can be served warm or cold and goes well with fresh bread and stews. Dishes seasoned with Chakalaka taste particularly good when left to stand for a few hours and then reheated; only then do the ingredients develop their true flavor.

Insider tip: Chakalaka Ketchup !
Mix 2 tablespoons of S! Chakalaka with 2 tablespoons of warm water
Let it steep for 5 minutes and mix with 250ml ketchup

The taste

Fruity tomatoes and smoked paprika give the Chakalaka spice mix its typical red color. Cinnamon, cardamom, cloves and cumin enchant the nose with their unique scent, chili and ginger provide the necessary spiciness - this spice mix is ​​rounded off with the finest untreated sea salt and raw cane sugar. Spicy, hot - and typically African!

production