Chef Sidney’s South African Recipe for Chakalaka

July 21, 2014  |  By Peg Kern
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Chef Sidney’s South African Recipe for Chakalaka

We are excited about our upcoming trips to Africa, led by the wonderful husband and wife team Alison and Sidney Bond, of our best-selling cooking vacation in France. Sidney grew up in South Africa, and he and Alison together have decades of international experience cooking in Africa and around the world. Originally planned as a one-time-only trip, our African itineraries have had such a strong response that we’ve added additional dates for 2015.

Why visit Africa with The International Kitchen? As Karen Herbst, the president and founder of The International Kitchen, explained in a recent newsletter, it is because of Sidney and Alison’s unique personal history: “They know the lands, the cuisines, the culture, and the people… I think what anyone wants on an adventure to an exotic location is an ‘in’ to the culture—a way to feel at home and safe exploring a place so different from one’s own homeland. Chefs Sidney and Alison provide just that ‘in’, in addition to ensuring their clients enjoyment, comfort, and safety.”

To whet our appetites, Chef Sidney shares with us a recipe for Chakalaka: “This spicy tomato and onion sauce is a favorite in South Africa,” he explains, “whether enjoyed with Putu Pap by Zulus and Xhosas or with Barbequed Boerewors by the Afrikaners, or with Grilled Snoek down in the Cape.” Sidney fondly recalls eating Chakalaka with Morogo (wild African spinach) and Putu (a crumbly porridge).



  • 6 large, ripe beef tomatoes
  • 2 chopped onions
  • 2 chopped garlic cloves
  • 2 Tbsp vegetable oil
  • 1 Tbsp butter
  • 4 bird’s eye chiles (sometimes called Thai chiles), seeded and chopped
  • 1/2 tsp cayenne
  • 1/2 tsp paprika
  • salt and freshly ground black pepper
  • 1 Tbsp flat leaf parsley, chopped
  • 1 Tbsp fresh coriander, chopped


  • Core the tomatoes and chop into 1 cm cubes (do not drain – keep the juice).
  • In a saucepan over medium heat, lightly brown the onions in the oil and butter.
  • Add the chiles, garlic, cayenne, and paprika, and cook for 2 minutes, stirring constantly.
  • Add the tomatoes and simmer for 10 minutes, stirring occasionally, until sauce thickens.
  • Season with salt and pepper, add parsley and coriander.

We recommend you serve Chef Sidney’s Chakalaka with his recipe for Putu Pap,  Chicken Galinha a Africana, or your favorite barbequed meat for a bit of African flair.

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By Peg Kern
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