• 1 green and 1 red bell pepper
  • 3 (vine) tomatoes
  • 1 onion
  • 1 big carrot
  • 1 green and 1 red pepper
  • 1 inch ginger
  • 3 cloves of garlic
  • sunflower oil
  • 1 tablespoon of curry powder
  • 2 tablespoons tomato paste
  • 200 grams white beans (can)
  • pepper and salt


For 6-12 persons
Preparation: 30 min.
Cooking: 15-30 min.
BBQ temperature: 200°C


  • Open barbecue or grill
  • Charcoal, briquettes or pellets
  • Firecrackers
  • Dutch oven or cast iron pan


  • Make a tasty vegetable dish by adding cauliflower, broccoli, cabbage and pumpkin, for example.


  • Add a generous spoonful of crème fraîche on top of the Chakalaka for a fresh accent.

Step by step

Step 1: Preparations

Cut the vegetables into small pieces. Finely chop the ginger and garlic. Finely chop the peppers. Remove the seeds and whites to make the dish less hot.
Heat up the barbecue to a minimum of 140 ̊C, maximum 220 ̊C.

Step 2: Grill

Place a Dutch oven in the grill. Add a dash of oil and fry the onions, garlic and chilies for 2 minutes. Add the chopped vegetables and curry powder. Stir. Spoon in the tomato paste, mix everything and warm thoroughly. Add some water until a nice sauce thickness forms. Finally, add the white beans and season with salt and pepper.

Step 3: Serve

Serve as a side dish or sauce with the barbecue or South African braai. Delicious with rice or bread, for example Potjie bear bread.