South African Boerewors with Pap and Chakalaka
Grilled South African boerewors served with creamy pap and spicy tomato-pepper chakalaka.
Equipment
- Grill or grill pan
- Medium saucepan
- Large skillet
- Tongs
Ingredients
Boerewors
- 1 1/2 lb boerewors sausage kept in one coil
- 2 tbsp neutral oil
- 1 tsp fine salt
Pap
- 2 cups white cornmeal
- 4 cups water
- 2 tbsp butter
- 1 tsp fine salt
Chakalaka
- 1 tbsp neutral oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 tbsp mild curry powder
Instructions
Cook the Chakalaka:
- Heat the oil in a skillet. Cook the onion and bell pepper for 6 minutes until soft.
- Add the garlic, tomatoes, curry powder, and salt. Simmer for 15 minutes until thick and spoonable.
Make the Pap:
- Bring the water and salt to a simmer in a saucepan. Whisk in the cornmeal gradually.
- Cover and cook over low heat for 15 minutes, stirring occasionally, until thick and creamy. Stir in the butter.
Grill and Serve:
- Heat a grill or grill pan to medium-high. Grill the boerewors for 12 to 15 minutes, turning gently, until browned and cooked through.
- Slice the sausage and serve with pap and chakalaka.
Notes
- Cook the sausage gently so the casing does not split.
- Chakalaka can be made a day ahead and reheated.
Nutrition
Calories: 720kcalCarbohydrates: 63gProtein: 30gFat: 39gSaturated Fat: 15gCholesterol: 105mgSodium: 1180mgFiber: 6gSugar: 8g