South African chakalaka goes global with Emirates

SOUTH African cuisine is gaining international visibility at 35 000 feet: Emirates Airlines is featuring chakalaka, the country’s spicy vegetable stew, on its revamped 2027 plant-based menu. The inclusion of chakalaka is part of a broader initiative to showcase authentic, minimally processed, globally inspired vegan dishes, moving away from meat substitutes and lab-grown alternatives.

The airline currently serves half a million vegan meals annually across 140 destinations and has expanded its plant-based offering to 488 recipes, a 60% increase from 2024. Doxis Bekris, Emirates Vice President of Food & Beverage Design, said the airline’s philosophy is to celebrate whole, culturally rooted plant foods.

“We are drawing on cuisines that have historically been plant-forward,” Bekris said. “From Mediterranean mezze and Asian noodle bowls to African stews like South African chakalaka, Kenyan sukuma wiki, Ugandan groundnut stew, and Egyptian koshari. It’s about flavour, authenticity and nutrition without relying on ultra-processed alternatives.”

Vegan meal demand has grown alongside Emirates’ passenger volumes, with top routes including London, Sydney, Bangkok, Melbourne, Frankfurt, Manchester, Mumbai, Bali and Singapore. In Africa, South Africa, Kenya, Uganda, Tunisia, Senegal, Côte d’Ivoire, Guinea, Egypt, and Tanzania are showing increasing interest in plant-based meals. Emirates notes that even non-vegan passengers often choose plant-based options for a lighter, easier-to-digest meal.

Menu design

Passengers can pre-order vegan meals up to 24 hours before departure, and high-demand routes also feature plant-based dishes as part of the main menu.

• Economy Class: pumpkin frittata with mushrooms and tomato concassé, spinach cannelloni with tomato basil sauce, vegan chocolate mousse cake, and carrot cake with coconut cream.

• Premium Economy: kimchi fried rice with roasted pumpkin and oyster mushrooms, coconut cake with pineapple compote and pistachios.

• Business Class: braised mushrooms in five-spice soy sauce with steamed jasmine rice and pak choi, coconut panna cotta with raspberry mousse, and chocolate tofu cheesecake.

• First Class: pumpkin and barley risotto with rocket, caramelised walnuts, and vegan cheese; quinoa salad with grilled aubergine, courgette, Swiss chard, and red pepper coulis; strawberry tart with vegan custard; sticky date pudding with salted caramel and almond butter.

Lounges and farm-to-fork sourcing.

At Dubai International Airport, Emirates operates seven lounges in Terminal 3, including First and Business Class lounges and the premium lounge open to all premium customers. Vegan options include spiced kofta in coconut gravy, amaranth porridge with compressed green apples, and the popular Emirates Green Burger, made with soya and flaxseed.

Fresh produce is sourced from Bustanica, the world’s largest hydroponic vertical farm, a joint venture with Emirates Flight Catering. The farm supplies chemical- and pesticide-free leafy greens, including lettuce, arugula, mixed salad greens, and spinach, directly to Emirates’ catering facilities.

Bekris emphasised that the airline’s new vegan focus is not about what’s missing, but what is gained: “It’s about celebrating plants in their natural form, offering transparency, and ensuring that our food is good for passengers, culture, and the planet.”

By putting South African chakalaka on the menu alongside dishes inspired by global plant-based traditions, Emirates believes its combining culinary authenticity with sustainability, giving passengers a taste of diverse cultures while advancing its plant-forward dining philosophy.

Recipe

Here’s an authentic recipe from The South African Spaza Shop.

Chakalaka is a spicy and flavourful relish known for its vibrant taste and cultural significance. It provides a delicious accompaniment to a main courses such as grilled meats and stews, or as a side dish with bread or rice. Serve it hot or at room temperature.

Ingredients

2 tablespoons vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

1 green bell pepper, diced

1 red bell pepper, diced

2 carrots, grated

2 tomatoes, chopped

2 tablespoons tomato paste

1 can (410g) baked beans in tomato sauce

1 teaspoon ground cumin1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon curry powder

1 teaspoon chilli powder (adjust to taste)

Salt and pepper to taste1 cup (250ml) vegetable stock

Fresh coriander leaves for garnish (optional)

Instructions

In a large pot or skillet, heat the vegetable oil over medium heat.Add the finely chopped onion and sauté until translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add the diced green and red bell peppers to the pot, cooking until they begin to soften.

Incorporate the grated carrots and chopped tomatoes, cooking for an additional 5 minutes until the vegetables are tender.

Stir in the tomato paste, ensuring it coats the vegetables evenly.

Add the ground cumin, ground coriander, paprika, curry powder, and chilli powder. Mix well to combine the spices with the vegetables.Season with salt and pepper according to taste.

Pour in the baked beans in tomato sauce, stirring to combine.

Gradually add the vegetable stock, allowing the mixture to simmer for 15-20 minutes until the flavours meld and the Chakalaka thickens.

Taste and adjust the seasoning as needed and garnish with fresh coriander leaves if desired.