Spicy, tangy and full of colour, chakalaka is a South African relish made with tomatoes, peppers, onions and warming spices. It’s brilliant hot or cold—serve alongside grilled meats, pile onto boerie rolls, spoon over pap or rice, or use as a lively side for braais and weeknight dinners. Comforting, zesty and properly moreish.
Versatile relish: side, topping or dip
Medium warmth with gentle chilli and curry notes
Delicious hot or chilled
Lifts braai plates, sausages, burgers, stews and veggie dishes
Traditionally made with tomatoes, onions, peppers, carrots, beans (sometimes), garlic and spices (recipe may vary by batch)
Vegetarian and typically vegan-friendly—check label
Allergens: may contain sulphites depending on recipe—please check the label
Supplied ready to eat; heat gently if serving warm
Braai side: with boerewors, chops or chicken
Rolls & burgers: spoon into boerie rolls or over smash burgers
Pap & rice: classic pairing—add a knob of butter and coriander
Eggs & toast: top shakshuka or a fried-egg breakfast
Traybake finisher: swirl through roast veg in the last minutes
Store cool and dry
Once opened, refrigerate and use within 3–5 days
If heating, warm gently—don’t boil to keep the veg texture
Is it very hot?
Usually mild–medium; add fresh chilli if you want more kick.
Does it contain beans?
Some versions do—check your label for the current batch.
Eat it cold or hot?
Both—chilled for zing, warm for comfort.
What does it go with?
Pretty much everything off the braai, plus eggs, pap, rice and sandwiches
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Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
