Chakalaka is, put simply, spicy deliciousness in a can. Ingredients are as follows: Tomatoes, Carrots, Onions, Sunflower Oil, Cabbage, Green Bell Peppers, Spices, Salt, Chillies, Garlic, Corn Starch, Acidifier, and Natural Coloring. This seemingly innocuous blend of vegetables and spices produces flavors that can enhance virtually any meal. Koreans have kimchee. Mexicans have salsa. Indians have curry. Namibians have chakalaka. It goes on everything, because it's just that good.
Since chakalaka has a salsa-type consistency, it is very versatile in the Namibian kitchen. Add to pasta sauce for that extra kick. Put on top of eggs for that extra kick. Use as a meat marinade for that extra kick. Indeed, because other Namibian foods tend to be bland, that extra kick is often necessary. To attempt to use words to describe its flavor would be utter folly. Its heat comes from chilies, but that is the only aspect of chakalaka that I can convey accurately.
