Vegan Chakalaka Bread
A delectable twist on a traditional South African favourite — soft, fluffy pull-apart bread infused with the vibrant, spicy, and tangy flavours of Chakalaka. Each tender piece of bread is coated in a rich mixture of sautéed vegetables (like bell peppers, carrots, and onions), aromatic spices, and a hint of chilli and tomato, then baked until golden and irresistible. The bread bakes into a beautiful loaf that's perfect for tearing and sharing, with every bite delivering a burst of authentic Chakalaka goodness. Ideal as a flavourful side dish, appetiser, or a delicious snack. Entirely plant-based and free from dairy or animal products.
Shared by semy
Time
155 min
Serves
4
Difficulty
medium
🛒 Ingredients
- #For the Vegan Bread Dough;
- 350 g strong bread flour (or all-purpose)
- 7 g instant dried yeast (1 sachet).. 1 tsp cane sugar
- 1 tsp fine sea salt.. 200 ml warm water (approx. 37-40°C)
- 2 tbsp olive oil — plus extra for oiling bowl
- #For the Vegan Chakalaka Infusion;
- 1 tbsp olive oil.. 1 small onion — finely diced
- 1 small carrot — grated,, ½ red bell pepper — finely diced
- 1 clove garlic — minced,, 1/2 tsp ginger — grated
- 1 tbsp medium curry powder,, ½ tsp smoked paprika
- ¼ tsp chilli flakes (optional, for extra heat).. 1 tbsp tomato paste
- 2 tbsp vegetable stock,, 1 tsp cane sugar
- Salt and black pepper — to taste
- Fresh parsley or coriander — chopped, for garnish
👩🍳 Instructions
- 1
Make the dough: In a large bowl, mix flour, yeast, sugar, and salt. Add warm water and 2 tbsp olive oil. Mix until a rough dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
- 2
Prepare the Chakalaka infusion: While the dough is rising, heat 1 tbsp olive oil in a small pan over medium heat. Add onion, carrot, and red bell pepper. Sauté for 5–7 minutes until vegetables are softened. Add garlic, ginger, curry powder, smoked paprika, and chilli flakes (if using). Cook for 1 minute until fragrant. Stir in tomato paste, vegetable stock, and sugar. Simmer for 3–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste. Remove from heat and let cool completely.
- 3
Assemble the bread: Gently punch down the risen dough to release air. Turn onto a lightly floured surface and roll into a rectangle (approx. 30x40 cm). Spread the cooled Chakalaka mixture evenly over the dough. Cut the dough into roughly 9–12 equal squares. Stack the squares on top of each other and arrange them vertically in a lightly oiled standard loaf pan (approx. 9x5 inches).
- 4
Second rise: Cover the loaf pan and let rise in a warm place for another 30 minutes, until the dough has noticeably puffed up.
- 5
Bake the Chakalaka bread: Preheat oven to 180°C (350°F). Bake for 30–35 minutes, or until the bread is golden brown on top and cooked through. If the top browns too quickly, cover loosely with foil.
- 6
Serve: Remove from oven and let cool slightly in the pan before turning out onto a wire rack. Serve warm, sprinkled with fresh parsley or coriander, and pull apart the delicious, spicy pieces.