What’s cooking: Chakalaka

Sometimes I do not have time to prepare food to the likes of what I write about regularly in the SOJO.

There are a few staples that I always have on hand for times like the months of June and July where I spent many hours preparing delectable dishes for Peace Corps events, going on vacation, helping out at PST, and keeping up with my regular community activities. These staples include rice, pasta, lentils, canned beans, and chakalaka.

My favorite quick food to make has become my Swazi chili: chakalaka.

But, of course, I cannot just eat a can of chakalaka. To make a meal out of it, I add a can of beans, a can of peas, and a cup of rice.

Chakalaka comes in many varieties, brands, and heat levels. My preference is the Koo Extra Hot because I love the heat and the Koo brand has the least amount of included cabbage.


Feel free to personalize this dish to include your preferred vegetables and beans.

Time: 30 minutes
Servings: 5
Cost: E32

Pot with lid
Can opener
Spoon for stirring
Measuring cup

1 can Koo Extra Hot chakalaka
1 can black beans
1 can garden peas
1 can water
1 cup rice


  1. Turn on stove to high heat. Open the three cans. Drain the beans and peas before pouring into the pot. Pour in the chakalaka. Fill the chakalaka can with water to rinse the can. Then pour that water into the pot. Add the cup of rice.
  2. Cover and heat until boiling. Reduce to a simmer until rice is cooked.
  3. Remove from heat and serve.


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