Southern Africa · Side
Chakalaka (Spiced Vegetable Relish)
A fiery, fragrant Botswana braai relish bursting with crisp shredded vegetables, curried aromatics, and tender baked beans in a glossy sauce.
The story
Throughout urban settlements such as Gaborone and Francistown, chakalaka is an indispensable accompaniment at weekend open-fire braais and celebratory family gatherings. Adopted and modified via Southern African regional mining and trade routes, this relish is paired with roasted boerewors, seswaa, and stiff bogobe to cut through heavy animal fats. Unlike coastal variations that rely heavily on sweet chutneys, Botswana versions emphasise sharper aromatics, fresh shredded cabbage crunch, and fiery local bird's-eye chillies.
Cook this next
Bogobe jwa Lerotse (Sorghum Porridge with Lerotse Melon)
A delicate, tangy sorghum porridge slowly steamed with whipped lerotse melon and cultured sour milk for Batswana celebrations.
Bojalwa jwa Setswana (Traditional Fermented Sorghum Beer)
A traditional, effervescent pinkish-tan wild sorghum brew carrying a distinctly refreshing sour tang and gentle earthen warmth.
Dikgobe (Samp and Bean Medley)
A soul-satisfying Botswana staple of slow-simmered cracked maize and sugar beans enriched with golden onions and savory tallow.
Kabubu (Sun-Dried River Fish Stew)
Smoked, sun-dried Okavango river fish braised with ripe tomatoes, wild greens, and fiery chilies into a concentrated savory stew.