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The feelings dance Cha Cha Cha! If you want to cook traditional South African or simply try something new, you can't avoid the spicy Chakalaka. It was created in johannesburg in the middle of the 20th century as a spice sauce. Traditionally, chakalaka is enjoyed with Mielie Pap, a porridge made from corn flour and water or milk that is eaten with your fingers, but it also goes well with meat, fish and vegetables.
There are no limits to your imagination here: Chakalaka as a side dish always gives your dishes a touch of South Africa and is the perfect complement to extraordinary dishes: to vegetarian rice dishes, as a main course with vegetables, meat or fish - or reinterpreted as soup with meatballs and in delicate muffins. The Chakalaka spice mixture is also used outside the classic Chakalaka relish - for example on grilled meat or fish and in vegetable soups.
The chakalaka sauce can be served hot or cold and goes great with fresh bread and stews. Dishes spiced with chakalaka taste particularly good when left for a few hours and then reheated, only then do the ingredients unfold their true aroma.
Inspired by the South African vegetable relish, the mixture with its pleasantly spicy heat gives stews, dips, vegetables, meat and fish extravagant flavor nuances.
Fruity tomatoes and smoked peppers give the Chakalaka spice mixture its typical red color. Cinnamon, cardamom, cloves and cumin beguile the nose with their unique fragrance, chili and ginger give the necessary heat - this spice mixture is rounded off with the finest untreated sea salt and raw cane sugar. Spicy, spicy - and typically African!
100 g
1214 kJ
289 kCal
6.6 g
1.6 g
10.41 g
40.1 g
30 g
12.1 g