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If you love potatoes, this is what you should have for dinner tonight! The Rhodes Chakalaka has a bit of a bite but the cream mellows it out nicely. This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.

Chakalaka Spuds


  • 34 large potatoes
  • 20 ml olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 125 g button mushrooms, halved
  • 125 g bacon, roughly chopped
  • Salt and pepper
  • 410 g Rhodes Chakalaka Mild & Spicy
  • 80 ml cream
  • 250 ml Cheddar cheese, grated

Chef's hint: You can have the Rhodes Chakalaka Mild & Spicy on its own, without the bacon or onion. Add a can of Rhodes Chakalaka Hot & Spicy to a bland stew or soup to spice things up.


Preheat the oven to 180C and boil the potatoes until soft. Drain the potatoes and cut each one in half. Grease a large oven dish and arrange the potato halves next to each other. Heat the oil in a small saucepan and fry the onion and garlic for a minute. Add the mushrooms and bacon and fry for about 5 minutes. Season with salt and pepper. Add the Rhodes Chakalaka Mild & Spicy to the bacon-and-mushroom mixture and allow it to simmer for a couple of minutes. Add the cream and season if necessary. Spoon the mixture over the potato halves and sprinkle each half with cheese. Bake the spuds in the oven for about 15 minutes. Serve with a salad.

Serves 4