A classic side for local celebrations

Is there anything as iconic in South African homes during a braai than “pap en sous” or pap and chakalaka (or relish)? Chakalaka is that iconic South African relish that we love with our boerewors rolls, with samp, pap or even with our eggs in the morning. Everybody has their favourite chakalaka recipe and this mushroom chakalaka is going to take over as the new one. The mushrooms add a meatiness to it and you can keep it spicy or as mild as you want to, but it will always be delicious.

ALSO READ: Grilled mushroom salad pizza: Oven-baked comfort food

Mushroom chakalaka suggestions

There are so many ways to enjoy this spicy relish and you can add it to the classic pap en sous with your braai meats, and on your boerewors rolls. You can use it like chutney with your stews and curries and even as a shakshouka style sauce to poach your eggs in for breakfast and brunch. The great part about this chakalaka is that you can make it a day ahead of time and reheat it on the stove before serving or while making your shakshouka.

ALSO READ: Mighty mushroom and veg bolognese for a no-meat dinner

Add something familiar with a twist to your next braai. This mushroom chakalaka will become a new family favourite on weekends.

Looking for more tasty South African Mushroom Farmer’s Associations recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.