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Recipes Carnivore
Chakalaka Bites with Yoghurt Raita

Deep-fried chakalaka-flavoured bites with a yoghurt dip for a flavoursome appetiser.


Yoghurt Raita

  • 125 ml (½ cup) plain yoghurt
  • 1 ml (¼ tsp) ground cumin
  • 45 ml (3 Tbsp) chopped cucumber
  • 45 ml (3 Tbsp) chopped tomato
  • 15 ml (1 Tbsp) chopped fresh coriande
  • Salt and freshly cracked black pepper

Chakalaka Bites

  • 1 x 410g can Rhodes Quality Chakalaka Mild & Spicy
  • 1 egg
  • 250 ml (1 cup) self-raising flour
  • 45 ml (3 Tbsp) chopped fresh coriander
  • Oil for frying


  1. To make the raita, place the yoghurt and the remaining prepared ingredients into a bwol.
  2. Mix well.
  3. Season to taste and set aside.
  4. Place the Rhodes Quality Chakalaka Mild & Spicy into a colander and leave to stand for 30 minutes, stirring occasionally, to drain the sauce.
  5. Place the drained chakalaka, the egg, self-raising flour, and coriander into a bowl.
  6. Mix to a stiff batter using a fork.
  7. Heat the oil in a medium saucepan.
  8. Drop even spoonfuls of batter into the oil and cook for 3-4 minutes, turning over, until the bites are golden brown and crispy.
  9. Drain on kitchen paper to remove excess oil.
  10. Serve hot with the yoghurt raita.


Serves 4

Cooking Times

Prep Time: 20 minutes Cooking Times: 15 minutes

Cooking Tip

Use the drained chakalaka sauce to flavour mayonnaise and butter, or toss with hot pasta for a quick and spicy snack. 

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