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Chakalaka Soup with Little Boerewors Balls

24th August 2017

Chakalaka Soup Jane Anne’s upside-down, inside-out version of a much-loved dish that features our juicy boerewors is too good not to try! This deliciously chunky soup is brimming with punchy flavours. Topped with juicy mini-meatballs made from St Marcus boerewors.

Although this soup is good on its own, the little meatballs make it really special. Although it’s best served the day it’s made, you can prepare soup a day in advance if you’re having many guests over. For best results, though, fry the boerewors just before you serve the dish.

  • 3 Tbsp (45 ml) sunflower oil
  • 4 carrots, peeled
  • 3 small green peppers, finely sliced lengthways
  • 4 onions, peeled and finely chopped
  • 1 stick celery, finely chopped
  • 1 green or red chilli, deseeded and finely chopped
  • 4 cloves garlic, peeled and crushed
  • 2 Tbsp (30 ml) grated fresh ginger
  • 6 large, ripe tomatoes
  • 4 cups (1 litre) tomato juice
  • 3 cups (750 ml) water or vegetable stock
  • 2 tins baked beans in tomato sauce
  • 2 tsp (10 ml) medium-strength curry powder
  • 1½ tsp (7.5 ml) cumin
  • salt and milled black pepper
  • ½ cup (125 ml) finely chopped fresh parsley or coriander



Heat the oil in a large pot. Dice two of the carrots and set the others aside. Fry the diced carrots, pepper slices, onions, celery, chilli, ginger and garlic over a medium-high heat for 8-10 minutes, or until softened but not brown. Roughly chop the tomatoes, place in a blender and pulse to form a rough purée. Pour the purée, the tomato juice and the stock into the pot and cook at a brisk bubble for 30 minutes, skimming off any foam as it rises. Stir in the baked beans, curry powder and cumin, season to taste with salt and pepper and simmer for 20-30 minutes.

For the meatballs, squeeze the boerewors filling from its casing and roll into balls the size of a marble. Combine the flour, paprika and turmeric on a plate and lightly roll the balls in the mixture. Fry in hot oil over a medium heat for 4 minutes, or until cooked through. Drain on kitchen paper. Coarsely grate the remaining two carrots. Serve the soup piping hot, topped with hot frikkadels, grated carrot and a shower of parsley

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Recipe adapted from