is a form of dried, cured meat which originated in Southern African countries (South Africa, Zimbabwe, Malawi, Namibia, Botswana, Lesotho, Eswatini, and Zambia). Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky; both are spiced, dried meats; however the typical ingredients, taste, and production processes may differ.
Chakalaka is a flavorful vegetable relish. It is a staple in South African cuisine that’s popular for its spicy, savory taste. It is made from colorful ingredients like tomato, bell peppers, onion, carrots, and chili. It is also very versatile as it can be served with nearly any meal.First, this recipe has an interesting origin. Do you know that “Chakalaka” in the Zulu language means “put all together?” Well, I don’t think there can be any other suitable name since they combine all the ingredients in one pot to make a perfect meal.
Even though it is a common meal throughout South Africa, it originated primarily in Johannesburg. According to history, Mozambican mine workers in Johannesburg usually prepare beans, veggies, and spices to eat with putu pap. It spread from them throughout South Africa and has become one of the South African street dishes served, especially at braais (barbeques).