Chakalaka Recipes

Bean Patties

Serves 4 | Prep Time 35 minutes | Total Time 45 minutes

Ingredients

  • 1 package Original Chakalaka, prepared
  • 1 cup oat flour
  • 1 egg
  • 2 garlic cloves, minced
  • 2 tablespoons nutritional yeast
  • 1 handful freshly chopped parsley
  • 1 tbsp olive oil



Directions

  1. Prepare your chakalaka as per the package directions. Allow to cool slightly
  2. Add the prepared package contents into a bowl. Mix with the oat flour, eggs, garlic, nutritional yeast, and parsley. Combine until you have a thick pasty consistency.
  3. Form into 4 patties and place on a plate. Refrigerate for 1-2 hours so that the patties better hold their shape.
  4. In a large cast-iron skillet, heat your olive oil over medium heat. Sear your patties on each side for 3-4 minutes until a nice, browned crust forms. Flip and continue cooking for another 2-3 minutes.
  5. Serve over a bed of lettuce or on top of your favorite bun with condiments.

Bucatini

Serves 4 | Prep Time 15 minutes | Total Time 35 minutes

Ingredients

  • 1/2 pound bucatini (or linguini, spaghetti, etc.)
  • 1 tablespoon extra virgin olive oil
  • 1/2 pint cherry tomatoes, halved
  • 2 cloves garlic, minced 1/4 cup vegetable broth
  • 2 tablespoons tomato paste
  • 1/4 cup fresh basil leaves, finely chopped
  • Feta, crumbled

Directions

  1. Cook the pasta according to the instructions on the package.
  2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the tomatoes and cook until blistered, about 4-5 minutes. Remove tomatoes from skillet and transfer to a small dish. Add garlic to skillet (don’t worry about cleaning out the tomato juice) and sauté for 2-3 minutes, then add the chakalaka, vegetable broth, and tomato paste; mix to combine then reduce heat to low and simmer for 5-7 minutes.
  3. Add drained noodles to skillet and toss everything to combine. Divide between bowls, top with blistered tomatoes, fresh basil, and feta. Season with salt and pepper, if desired.

Calzones

Serves 4 | Prep Time 35 minutes | Total Time 45 minutes

Ingredients

  • 1 package spicy Chakalaka, prepared
  • 1 prepared pizza dough
  • 8-10 slices of pepperoni (optional)
  • 1 cup mozzarella cheese
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon flaky sea salt
  • 1 cup prepared marinara sauce, for dipping

Directions

  1. Begin by preheating your oven to 450 degrees F.
  2. Prepare the Chakalaka as per the package directions. Allow it to cool slightly.
  3. Divide the pizza dough into 4 equal portions. Roll one out, keeping the others under a damp towel to keep them from drying out.
  4. Roll it out to about ⅛-inch thick using a rolling pin. Place ¼ of the Chakalaka into the center of the dough sheet. Layer a few slices of optional pepperoni on top. Then, top with about ¼ cup of cheese.
  5. Fold the calzone over itself and seal the edges with a fork. Repeat with the rest of the dough and fillings.
  6. Place the calzones on a baking sheet. Brush with olive oil and top each with flaky salt. Pierce a hole in the top of each calzone carefully to allow steam to escape. You can also prick with a fork.
  7. Bake 12-15 minutes in a preheated oven until the crust is golden and the filling is hot.
  8. Remove from the oven and serve immediately with the marinara sauce for dipping.

Grilled Chicken Thighs

Serves 4 | Prep Time 10 minutes | Total Time 40 minutes

Ingredients

  • 1 pound chicken thighs, patted dry
  • 6 cloves garlic, minced; 1/4 teaspoon sea salt
  • 1 tablespoon vegetable oil
  • 2 teaspoons onion powder; 1/4 teaspoon kosher salt
  • 1 cup long-grain white rice; 1 1/2 cups water
  • 1/4 cup fresh cilantro leaves, finely chopped
  • 1 small jalapeno, minced
  • Juice and zest of 1/2 lime
  • 2 cups prepared chakalaka
  • 1/4 cup fresh cilantro leaves; 1 lime, quartered

Directions

  1. Heat the oil in a medium saucepan set over medium heat. Stir in onion powder, salt, and rice then add the water. Increase heat to high and bring to a simmer, then reduce the heat to low and cover with a lid; cook for 18-20 minutes. When the rice is finished cooking, remove the pan from the heat and let the rice rest for 20-30 minutes. When the rice is finished resting, stir in the cilantro leaves, jalapeno, and lime juice and zest (this will happen just before serving).
  2. While the rice is resting, preheat grill to 400°F. Toss chicken thighs with oil, garlic, and salt. Once the grill is preheated, cook for 5-6 minutes per side, just until the thighs start to get a good char on them (and the internal temperature reaches 165°F).
  3. Divide rice between bowls and top with chakalaka, grilled chicken thighs, and cilantro. Serve with a wedge of lime.

Grilled Steak with Chimichurri

Serves 2 | Prep Time 5 minutes (plus 1 hour) | Total Time 1:20 hour

Ingredients

Steak Ingredients

  • 1-1.5 lbs. ribeye or strip steak, about 1-1.5” thick
  • 2 teaspoons kosher salt (or 1 ½ teaspoons table salt)
  • 1 teaspoon ground black pepper

Chimichurri Ingredients

  • 1 bunch (~ 2 cups) fresh parsley, washed, soaked in ice water for 20 minutes
  • 1 small shallot, peeled and roughly chopped
  • 3 tablespoons red wine vinegar
  • 3 cloves of garlic (~ 1 tablespoon minced)
  • 2 tablespoons ice water
  • ½ cup olive oil
  • Salt and pepper to taste

Directions

  1. Place the steak on a plate and season with salt and pepper. Place in the refrigerator for at least one hour (or overnight). Remove the seasoned steak from the refrigerator 30 minutes prior to cooking.
  2. To make the chimichurri: Remove parsley from the ice water and shake to remove excess water. Combine parsley (stems and leaves), shallot, vinegar, garlic, and 2 tablespoons of ice water in a blender or food processor and pulse until fairly smooth. Slowly add the olive oil a little bit at a time, pulsing after each addition. Season with salt and pepper to taste.
  3. Preheat the grill with high heat on one side and low heat on the other side. Cook the steak over high heat for about 3 minutes on each side. After the outside is well seared on both sides, transfer the steak to the side with low heat and continue to cook until it registers 125 degrees internal temperature for medium-rare.
  4. Let the steak rest for 5 minutes before slicing and serving. Serve with chimichurri sauce and Chakalaka on the side.

Hummus

Serves 4 | Prep Time 15 minutes | Total Time 35 minutes

Ingredients

  • 1 package Mathata Chakalaka, prepared
  • 1/4 cup tahini
  • 2 whole garlic cloves
  • 1 can chickpeas, drained and rinsed
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 large pinch of cajun seasoning
  • 1/4 cup toasted pine nuts

Directions

  1. Ready your blender or food processor.
  2. Add the prepared chakalaka, tahini, garlic, chickpeas, lemon juice, olive oil, and Cajun seasoning to the blender. Blend until very smooth on the high setting.
  3. To a dry saucepan over medium heat, add the pine nuts and toast, turning frequently to avoid burning. Cook for 3-4 minutes until they begin to visibly brown. Remove from the heat.
  4. Spoon your hummus into a bowl. Top with more olive oil, Cajun seasoning, and the toasted pine nuts. Place in the fridge for 2 hours minimum. Serve chilled.

Jamba-Laka Stuffed Peppers

Serves 4 | Prep Time 35 minutes | Total Time 45 minutes

Ingredients

  • 4 large bell peppers, whole
  • 2 tbsp olive oil, divided 1 onion, diced
  • 2 stalks of celery, diced 2 carrots, chopped
  • 2 tbsp tomato paste
  • 1 8-oz can of crushed tomatoes
  • 1 tbsp Cajun seasoning 1 cup chicken broth
  • 8-oz fully cooked andouille sausage, diced
  • 2 cups cooked chicken, diced
  • 1 cup brown rice, cooked
  • 1 package Original Chakalaka, prepared
  • 1/2 cup shredded cheddar cheese
  • freshly sliced chives, for serving

Directions

  1. Slice the very top off of the peppers, about 1⁄4-inch from the top. Remove the seeds from the inside of the pepper, leaving it fully intact. You may need to slice a bit off the bottom of the pepper so it sits flat, but do not cut all the way through so the filling stays inside. Save the pepper tops. Place them in a baking dish with 1 tbsp of the olive oil and set it aside.
  2. Preheat the oven to 350 degrees F.
  3. In a large skillet, heat the remaining olive oil over medium heat. Add the onions, celery, and carrots and cook, stirring frequently, for about 8-10 minutes or until the veggies are tender and browned.
  4. Add the tomato paste and allow it to coat the veggies. Toast the tomato paste for 2-3 minutes until it becomes a deep red color.
  5. Add the Cajun seasoning and deglaze the pan with the broth. Scrape with a wooden spoon to get any browned bits from the pan into the sauce. Bring to a simmer.
  6. Add the cooked sausage and chicken. Stir to combine and allow the meat to warm.
  7. Mix the rice and prepared Chakalaka into the mixture. Turn off the heat.
  8. Spoon enough filling into the peppers so that it reaches the top. Top with shredded cheese and then place the pepper lid on top. Repeat with all the peppers.
  9. Bake in the preheated oven for 45 minutes until the peppers are very tender and the cheese is melted.

Loaded Hot Dogs

Serves 8 | Prep Time 10 minutes | Total Time 20 minutes

Ingredients

  • 16 hot dogs
  • 16 hot dog buns
  • 2 packages of Chakalaka
  • Optional toppings: mustard, relish, shredded cheese, minced onion, pickled vegetables (see full blog post for more topping ideas)

Directions

  1. Prepare Chakalaka according to package instructions. Keep warm while preparing the other toppings.
  2. Preheat the grill to 400 degrees. Grill the hot dogs for about 3-5 minutes per side, until well charred and cooked through. In the last minute of cooking, lightly toast the buns on the grill until golden brown.
  3. Serve the hot dogs family-style, alongside prepared Chakalaka and an array of toppings. Top with your favorite toppings and enjoy!

Meatballs

Serves 4 | Prep Time 35 minutes | Total Time 45 minutes

Ingredients

  • 1 package prepared mild Chakalaka, cooled
  • 2 eggs
  • 1 cup breadcrumbs, gluten-free or regular
  • 1 can of pinto beans, mashed lightly
  • 2 cloves garlic, minced
  • 1 large pinch of dried basil
  • ¼ cup milk, dairy or plant-based
  • 1 jar marinara sauce
  • ½ cup grated parmesan cheese, for topping (optional)

Directions

  1. Preheat the oven to 350 degrees F.
  2. Add the prepared Chakalaka, eggs, breadcrumbs, mashed beans, garlic, basil, and milk to a large bowl. Mix until a homogenous mixture forms. It should be not too sticky, but not dry.
  3. Using an ⅛ cup measuring spoon, scoop equal-sized meatballs and roll them between your hands for a perfectly round shape. Add the balls to a greased baking dish. Repeat with the remaining meatballs.
  4. Place the meatballs into a preheated oven and bake for 20-30 minutes until browned on the outside and hot on the inside.
  5. Warm your marinara in a pot on the stove or in the microwave. Serve some “meatballs” alongside the sauce and top with grated parmesan.

One-Pan Eggs & Beans

Serves 4 | Prep Time 15 minutes | Total Time 35 minutes

Ingredients

  • 4 large eggs
  • 1 package of Chakalaka
  • 3 ounces feta cheese (or sub. any crumbled or shredded cheese)
  • Scallions for garnish (or sub. parsley or other fresh herbs)
  • Crusty bread for serving, sliced and lightly toasted

Directions

  1. Prepare 1 package of Chakalaka in a wide, shallow pan according to package instructions. Note: Chakalaka may cook more quickly in a shallow pan, so you should add more water as needed until the beans are tender.
  2. When the beans are almost tender and almost all of the liquid is absorbed, make 4 divots in the Chakalaka using a large spoon. Then, carefully crack an egg into each of the 4 divots. Let cook until the whites are set but yolk is still runny, about 5-7 minutes.
  3. Garnish the dish with crumbled feta and sliced scallions. Split into individual portions and serve alongside crusty toasted bread.

Pasta

Serves 4 | Prep Time 35 minutes | Total Time 45 minutes

Ingredients

  • 1 package prepared Chakalaka
  • 12 ounces short-cut pasta, gluten-free if necessary
  • 1 cup pasta cooking liquid, reserved
  • 1 cup baby spinach
  • ½ cup grated Parmesan cheese, plus more for topping
  • ½ teaspoon pepper

Directions

  1. Prepare your Chakalaka as per the package directions.
  2. Bring a large pot of salted water to a boil, at least 8 cups of water. Add the pasta and cook as per the package directions until al-dente.
  3. Before draining the pasta, carefully reserve 1 cup of the pasta cooking liquid and set it aside.
  4. Add the Chakalaka to a large saucepan or skillet over medium-low heat. Pour in about half the pasta water to thin it out to a saucy consistency. Stir to combine.
  5. Add the drained pasta to the skillet along with a few tablespoons of pasta water. Cook for 2 minutes and allow the pasta to absorb some of the liquid in the pan. Once the sauce coats the noodles well, toss in the spinach and turn off the heat.
  6. Add the Parmesan cheese, pepper, and any additional salt to taste. Stir well.
  7. Serve with additional Parmesan on top.

Quesadillas

Serves 4 | Prep Time 15 minutes | Total Time 35 minutes

Ingredients

  • 8 fresh corn tortillas
  • 1 package spicy Chakalaka, prepared
  • 2 cups shredded chihuahua cheese
  • 2 tablespoons oil, for frying
  • Optional Toppings:
  • 1 cup guacamole
  • 1 cup sour cream
  • 1 cup green salsa
  • Fresh cilantro leaves

Directions

  1. Place 4 tortillas on a board or countertop.
  2. Spoon about 2 spoonfuls of Chakalaka onto each tortilla, spreading it out evenly across the surface.
  3. Top the Chakalaka with a nice handful of cheese on each.
  4. Top with another tortilla to close the quesadilla.
  5. Heat a large cast-iron skillet to medium heat. Add a tablespoon of the oil and two quesadillas.
  6. Cook for 2-3 minutes per side until the cheese melts and the tortilla gets slightly crisp.
  7. Remove from the heat and repeat with the other 2 quesadillas.
  8. Once the quesadillas are cooked, cut them into 4 triangles.
  9. Serve with guacamole, sour cream, green salsa, and fresh cilantro.

Stuffed Jalapeños

Serves 4 | Prep Time 35 minutes | Total Time 45 minutes

Ingredients

  • 6 large jalapeños, halved and de-seeded
  • 1 package prepared medium Chakalaka, cooled slightly
  • 12 slices of thick-cut bacon
  • Fresh parsley, for garnish
  • Ranch dressing, for dipping (optional)

Directions

  1. Preheat the oven to 350 degrees F. If using the air fryer, preheat to 400 degrees F.
  2. Halve and carefully de-seed your jalapeños. Wash your hands immediately after to prevent any burning.
  3. Add 1-2 tablespoons of Chakalaka to the middle of the jalapeños.
  4. Wrap each jalapeño with one slice of bacon. Secure a toothpick into each side so the bacon stays put when cooking. Repeat with the remaining ingredients.
  5. Place the stuffed jalapeños on a baking sheet and bake or place them right into the air fryer. Cook for 20 minutes if using an oven, and 8-10 minutes if using an air fryer.
  6. Once the bacon is cooked and crispy, remove the stuffed jalapeños.
  7. Allow them to cool slightly before serving. Serve with a garnish of parsley and ranch dressing for dipping.

Spiced Flax Crackers

Serves 4 | Prep Time 15 minutes | Total Time 35 minutes

Ingredients

  • 1 package Original Chakalaka, unprepared
  • 1 cup oat flour
  • 1 tsp baking powder
  • 2 eggs
  • 3 tbsp melted butter
  • 3 tbsp flax seeds
  • 1 tbsp nutritional yeast

Directions

  1. Preheat the oven to 300 degrees F.
  2. To your blender, add the Chakalaka mix. Blend on high to finely mill the dried veggies and beans into a powder.
  3. Add the oat flour, baking powder, eggs, melted butter, flax seeds, and nutritional yeast to the dough and pulse until the dry ingredients are just wet. The mixture should hold together when squeezed. Mix with your hands to fully incorporate any dry bits left.
  4. Dump the cracker dough onto a long sheet of parchment paper. Flatten slightly with your fingers. Place another sheet of parchment over the dough and roll it out thin using a rolling pin. Be sure the dough is about 1⁄4-1⁄8 inch thick.
  5. Using a very small round cookie cutter, or a lid, punch out small crackers. Place them on a parchment-lined baking sheet. Using a toothpick, punch a hole in the middle of each cracker so they do not puff up in the oven. Continue cutting out crackers and placing them on your baking sheet until all dough has been used. You can re-roll the dough as many times as necessary.
  6. Bake 10-12 minutes until the crackers are crisp, dry, and lightly browned. Remove to a cooling rack to cool completely before storing in an airtight container. Serve with cheese, jams, or chutney.

Shakshouka

Serves 4 | Prep Time 35 minutes | Total Time 45 minutes

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 (28 ounce) can whole tomatoes, drained
  • 1 tablespoon tomato paste
  • 1/4 cup vegetable broth (or water)
  • 2 cups prepared chakalaka
  • 1/4 teaspoon fine sea salt
  • 3 cups baby spinach, roughly chopped
  • 4 large brown eggs; freshly ground black pepper
  • Feta, crumbled; 1/4 cup fresh parsley leaves

Directions

  1. Heat the oil in a large skillet over medium-high heat. Sauté garlic for 2-3 minutes then add the tomatoes, tomato paste, vegetable broth, chakalaka, and salt; mix to combine.
  2. Simmer for 4-5 minutes then mix in the spinach and simmer for 3-4 minutes more.
  3. Create four wells in the sauce and crack in the eggs (one egg per well). Reduce heat to medium-low, cover with lid, and cook for 8-9 minutes or just until the whites have set and the yolks are still slightly runny.
  4. Remove from heat, finish with pepper, and divide between bowls. Top with crumbled feta and parsley.
  5. Serve with crusty bread.

Zesty Bean Soup

Serves 4 | Prep Time 15 minutes | Total Time 35 minutes

Ingredients

  • 1 tablespoon ghee or olive oil
  • 1 large onion, diced 3 ribs celery, diced
  • 2 large carrots, diced 1 bell pepper, diced
  • 1 head of garlic cloves, skins removed and crushed
  • 2 tablespoons tomato paste 4 cups vegetable stock
  • 1 can pinto beans, drained 3 dried bay leaves
  • 1/2 teaspoon cayenne pepper Zest of 1 lime 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 1 tablespoon tamari
  • 2 teaspoons curry powder
  • 1 package Original Chakalaka, unprepared
  • 1 cup plain Greek yogurt
  • Drizzle extra virgin olive oil, for topping Freshly chopped cilantro, for topping

Directions

  1. Add your ghee to a large, heavy-bottomed Dutch oven or stockpot. Turn the heat to medium and allow it to heat for 1-2 minutes.
  2. Add the onion, celery, carrot, and bell pepper to the hot oil. Brown the veggies for 8-10 minutes until they are starting to caramelize, stirring frequently.
  3. After 10 minutes, add the garlic and the tomato paste. Toast the tomato paste for 3-4 minutes until the color becomes a deeper red, stirring often.
  4. Deglaze the pot with the vegetable stock. Bring to a simmer.
  5. Add the beans, bay leaves, cayenne, lime zest, salt, pepper, tamari, and curry powder. Continue to simmer, covered, for 1 hour until the veggies are very tender.
  6. After 1 hour, add the dry Chakalaka mix to the soup. Continue cooking for 20 minutes until the soup has thickened and everything is tender.
  7. Spoon into bowls and top with a dollop of Greek yogurt, a drizzle of extra virgin olive oil, and some freshly chopped cilantro. Serve hot.