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 was “the best.” That’s how I know I’ve found a special dish: It brings out the pride of everyone who puts love and care into making it.
Recipe: Bratwurst With Caramelized Onions and Chakalaka
The best chakalaka, according to Khanya Mzongwana, a contributing food editor at the South African magazine Woolworths Taste, embodies a perfect balance of flavors. “When it is good,” she said, “it’s equal parts salt, fat, acid, heat.” But that balance is never about imposing constraints. As she put it, “every family has their take and adds their flair to it.”
For those of us who love to cook, chakalaka, a South African staple, is a versatile dish, forgiving in all the right ways. It comes together quickly, is hearty on its own, yet it can accompany almost anything. And it can be made just as well with fresh seasonal vegetables or canned produce.
In its simplest form, chakalaka is a condiment or relish. Spoonfuls are often placed alongside grilled meat or fish, but more elaborate versions can serve as a full meal. It can even be topped with boiled eggs or steamed fish, accented with garden herbs, or served alongside a starch like pap or rice. “I put it on toast before heading to work and go, ‘Wow, I just had my five-a-day,’ ” Ms. Mzongwana said.
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