Go Back
–+ servings
Grilled South African boerewors served with pap and colorful chakalaka.

South African Boerewors with Pap and Chakalaka

No ratings yet
Grilled South African boerewors served with creamy pap and spicy tomato-pepper chakalaka.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: South African
Calories: 720
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Grill or grill pan
  • Medium saucepan
  • Large skillet
  • Tongs

Method
 

Cook the Chakalaka:
  1. Heat the oil in a skillet. Cook the onion and bell pepper for 6 minutes until soft.
  2. Add the garlic, tomatoes, curry powder, and salt. Simmer for 15 minutes until thick and spoonable.
Make the Pap:
  1. Bring the water and salt to a simmer in a saucepan. Whisk in the cornmeal gradually.
  2. Cover and cook over low heat for 15 minutes, stirring occasionally, until thick and creamy. Stir in the butter.
Grill and Serve:
  1. Heat a grill or grill pan to medium-high. Grill the boerewors for 12 to 15 minutes, turning gently, until browned and cooked through.
  2. Slice the sausage and serve with pap and chakalaka.

Nutrition

Calories: 720kcalCarbohydrates: 63gProtein: 30gFat: 39gSaturated Fat: 15gCholesterol: 105mgSodium: 1180mgFiber: 6gSugar: 8g

Notes

  • Cook the sausage gently so the casing does not split.
  • Chakalaka can be made a day ahead and reheated.