Based on the South African vegetable relish, the mixture with its pleasantly spicy spiciness lends stews, dips, vegetables, meat and fish extravagant flavours.It originated in Johannesburg in the mid-20th century as a spice sauce. Traditionally, chakalaka is enjoyed with mielie pap, a porridge made from corn flour and water or milk, which is eaten with the fingers, but it also goes well with meat, fish and vegetables. There are no limits to the imagination here: Chakalaka as a side dish always gives your dishes a touch of South Africa and is the perfect addition to extraordinary dishes: with vegetarian rice dishes, as a main course with vegetables, meat or fish - or reinterpreted as a soup with meatballs and in delicate muffins. The Chakalaka spice mix is also used outside of the classic Chakalaka relish - for example on grilled meat or fish and in vegetable soups.The Chakalaka sauce can be served warm or cold and goes perfectly with fresh bread and stews. Dishes seasoned with Chakalaka taste especially good when they are left to stand for a few hours and then reheated, only then do the ingredients develop their true aroma. 2 tbsp S! Mix the Chakalaka with 2 tablespoons of warm waterLet it steep for 5 minutes and mix with 250ml ketchup TasteFruity tomatoes and smoked paprika give the Chakalaka spice mix its typical red colour. Cinnamon, cardamom, cloves and cumin beguile the nose with their unique scent, chili and ginger give the necessary spiciness - this spice mixture is rounded off with the finest untreated sea salt and raw cane sugar. Spicy, hot - and typically African!