South African Chakalaka with rice & pita bread

Sabrina from „Sabrinakocht“ has conjured up a delicious African recipe for you

And this is how the African Chakalaka succeeds:


  • ½ cabbage
  • 2 carrots
  • 2 parsnips
  • 2 onions
  • 2 garlic cloves
  • ginger
  • 70 ml olive oil
  • 2-3 tsp tomato paste
  • 3 tsp curry
  • 1 tsp paprika powder
  • salt, pepper
  • 800g baked beans


  1. Cut the leaves of the cabbage into fine strips.
  2. Peel the carrots, parsnips, onions, garlic & ginger.
  3. Cut the carrots, parsnips and onion into small cubes.
  4. Finely chop the garlic and ginger.
  5. Heat half the oil in a wok pan or wide pot.
  6. Sauté the onions, garlic and ginger over medium heat.
  7. Add curry and paprika powder and sauté briefly.
  8. Stir in tomato paste and also sauté briefly.
  9. Add carrots, parsnips, and cabbage one at a time and stir to combine.
  10. Add oil.
  11. Add bit of water and let cook until cabbage has lost significant volume.
  12. Stir in baked beans and season the chakalaka with salt and pepper.
  13. Simmer gently at low temperature with lid closed for about 30 minutes, adding more water if necessary.
  14. The longer the chakalaka simmers, the better it will be.
And this is how you make the flatbread


  • 175 g wheat flour
  • ½ tsp salt
  • 1 ½ tsp sunflower oil
  • 100 ml water
  • a little sunflower oil for frying


  1. First, put the flour and salt in a bowl and mix.
  2. Then add the oil and mix.
  3. Add small amounts of water (just enough to make a soft dough).
  4. Cover the dough and let it rest for 45 minutes.
  5. After resting, tear off pieces of the dough and roll them out to the size of a plate and thin.
  6. Add oil to a pan and bake the patties, one at a time, for 1-2 minutes on each side.
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