Chakalaka Baked Potato
A crispy baked potato stuffed with butter, cheddar cheese and spicy Chakalaka relish is the ultimate comfort food mashup.
What is chakalaka?
Chakalaka is a spicy South African relish made with onions, peppers, carrots and beans. It’s a fantastic condiment/sauce traditionally served with pap (maize meal) and meat cooked on a braai (barbecue).
Ingredients you’ll need
- Aromatics: Onion, fresh garlic, ginger and bird’s eye chillies.
- Vegetables: Carrots and bell peppers (red, green and yellow).
- Baked beans.
- Tomato puree: Canned chopped tomatoes can also be used.
- Seasoning: Curry powder, caster sugar, salt and black pepper.
How to make Chakalaka
- Sauté the aromatics: In a large skillet or pan set over medium-high heat, add a splash of oil then saute the onion, garlic and ginger until aromatic. Stir in the curry powder and chillies.
- Add the vegetables: Add the chopped peppers and grated carrot then allow to sauté for another 5 minutes until the vegetables start to soften.
- Cook the chakalaka: Pour in the tomatoes and baked beans. Season with sugar, salt and pepper then pour in the water and allow to simmer gently for 10-15 minutes until the chakalaka has reduced and thickened slightly.
How to make the perfect baked potato
- Prepare the potato: Rub olive oil over large potatoes then season generously with salt. Place the potatoes on a baking sheet.
- Bake the potatoes: Place the potatoes in a hot oven and allow to bake for 45-60 minutes (more if they’re very large) until a skewer or knife can easily be inserted and the skin is crisp.
- Assemble and serve: Cut open the potato then mash in a teaspoon of Kerrygold butter then add some grated cheese. Add a generous spoonful of chakalaka then garnish with a spoon of sour cream, chopped chives and thinly sliced chillies. Serve immediately.
Can I make this ahead?
The chakalaka can be made and kept in an airtight container in the refrigerator for up to 5 days. Potatoes can be baked ahead and reheated in a hot oven until crisp and hot throughout.
Serving Suggestions
These potatoes are delicious as a meat free meal on their own but they’re also a delicious side dish to chicken, steak or pork. If serving as a side dish, I would recommend using smaller potatoes.
Video
Servings: 4
Calories: 651kcal
Ingredients
- 4 large potatoes
- 1 tbsp olive oil
- 2 tsp salt
For the Chakalaka
- 2 tbsp olive oil
- 1 onion finely chopped
- 4 garlic cloves crushed
- 1 tsp fresh ginger grated/minced
- 1 tsp bird's eye chillies chopped
- 2 tbsp curry powder
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- 1 yellow red pepper finely chopped
- 3 medium carrots grated
- 1 cup tomato puree
- 1 cup water
- 1 tbsp sugar
- 1 can (400g/14oz) baked beans
- salt and black pepper to taste
For the baked potatoes
- butter
- grated cheddar cheese
- sour cream
- chopped chillies for garnish
- chopped chives for garnish
Instructions
For the baked potatoes
- Rub olive oil over large potatoes then season generously with salt. Place the potatoes on a baking sheet.
- Place the potatoes in a hot oven and allow to bake for 45-60 minutes (more if they're very large) until a skewer or knife can easily be inserted and the skin is crisp.
For the chakalaka
- In a large skillet or pan set over medium-high heat, add a splash of oil then saute the onion, garlic and ginger until aromatic.
- Stir in the curry powder and chillies.
- Add the chopped peppers and grated carrot then allow to sauté for another 5 minutes until the vegetables start to soften.
- Pour in the tomatoes and baked beans.
- Season with sugar, salt and pepper then pour in the water and allow to simmer gently for 10-15 minutes until the chakalaka has reduced and thickened slightly.
To serve
- Cut open the potato then mash in a teaspoon of Kerry Gold butter then add some grated cheese.
- Add a generous spoonful of chakalaka then garnish with a spoon of sour cream, chopped chives and thinly sliced chillies.
- Serve immediately.
Nutrition
Calories: 651kcal | Carbohydrates: 126g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 2064mg | Potassium: 2816mg | Fiber: 24g | Sugar: 14g | Vitamin A: 9056IU | Vitamin C: 152mg | Calcium: 210mg | Iron: 9mg
Tried this recipe?Let us know how it was!