Mushroom Chakalaka

Prepare a new take on the South African favourite, chakalaka, with this delicious mushroom variation.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Culinary Collection, Salad, Starters
Cuisine South African
Servings 8


For the mushrooms

  • 500 g portabellini mushrooms quartered
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 tbsp piece ginger grated
  • 2 tbsp curry powder mild, medium or hot
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 medium carrots grated
  • 400 g tin chopped tomatoes
  • salt and pepper to taste


For the chakalaka

  • In a large deep sauté pan, heat a drizzle of olive oil.
    Add the mushrooms and cook until golden brown.
  • Add the onion and a good pinch of salt.
    Fry until tender.
  • Add the garlic, ginger and curry powder.
    Cook until fragrant.
  • Add the bell peppers and carrots and mix well.
    Pour in the tinned tomatoes and rinse the tin out with about half a cup of water and add it in.
  • Simmer everything together for ± 15 minutes until the flavours are well melded.
    Taste to adjust seasoning.
  • Serve alongside your favourite braai dishes
Keyword braai, salad, sides, starters