Chakalaka, a South African staple of spiced peppers, tomato and beans, is a generous dish, ready to accept whatever’s in your pantry. By Yewande Komolafe I have had the pleasure of being served ...

These chakalaka straws, chakalaka dip, and fried pap balls are the perfect finger foods to serve at a lunch or dinner party. Head into the kitchen with your family and bond, while creating these fun ...

A simple guide to making flavorful Chakalaka at home with authentic South African spices and vegetables. #Chakalaka #SouthAfricanFood #HomemadeRecipe ...

South African food is a misunderstood living archive that holds potent stories, past and present. I’ve sat at so many tables where this question pops up with a dismissive tone: “But what is South ...

Grab a grown-up to help you peel, chop and grate your veggies. Carefully heat some oil in a large pan over medium heat. Add your chopped onion to the oil and fry for two minutes. Add in your ...

Experience a unique twist on a classic with our chakalaka and sweetcorn cheese scones. This recipe blends spicy South African chakalaka relish, sweetcorn kernels and gooey cheese for a savoury, ...

1. In a small bowl, whisk together the ingredients for the sauce: sesame oil, soy sauce, rice vinegar, peanut butter, ginger, garlic and chakalaka-flavoured seasoning from the pasta meal. Whisk until ...

Duncan Welgemoed recipe for Africola chakalaka. “Chakalaka is a South African vegetable relish, usually spicy, that’s traditionally served with braised meat, pap and curries. It originated in the ...

The Express group of newspapers has its very own, limited edition recipe book, Express Chef Recipe Collection, with a compilation of almost 200 family favourite recipes from our readers from across ...

For the brined chicken, place all of the ingredients in a saucepan with 1 litre water, bring to the boil, then transfer to a bowl set over ice to cool completely. Place the chicken in a large deep non ...

I have had the pleasure of being served several versions of chakalaka in my life. In each of those moments, before I’d even brought a spoonful to my lips, I was told that the version in front of me ...