Everyone’s returning from their holidays and the weather is cooling, which means one thing – it’s BBQ season. It’s time to de-rust your barbeque grill and impress friends with something more than supermarket sausages and lame burgers – introducing the recipe for The Meat Co’s famous South African boerewors.
For true South African authenticity ditch the mash potatoes and gravy and serve alongside pap and drizzle with chakalaka sauce…
SOUTH AFRICAN BOEREWORS With PAP AND CHAKALAKA SAUCE
Ingredients
- 125g boerewors sausage
- 135g pap (recipe below)
- 60ml chakalaka sauce (recipe below)
- 20ml basting rib
- 10g rocket leaves (for garnish)
Ingredients for Pap
- 1kg polenta (maize meal)
- 10g salt
- 100g butter
- 2ltr water
Ingredients for Chakalaka Sauce
- 2.5kg white onions chopped finely
- 1kg carrots peeled and chopped finely
- 650g capsicum chopped finely
- 5g green chilli chopped
- 1ltr tomato juice
- 800ml tomato ketchup
- 80g salt
- 200g butter
- 25ml white vinegar
- 4ltr water
METHOD
For Pap:
• In a medium sized pot, add water and salt, and bring to the boil.
• Add polenta and whisk until it thickens with no lumps. This should take about 10 minutes.
• Transfer to a flat tray, brush the top with butter. Cover and store in the fridge.
• Cut with a round cutter and warm in the microwave.
For Chakalaka Sauce:
• In a large pot, heat the butter, add onions, carrots and soften the vegetables.
• Add capsicum, green chillies and sauté all vegetables.
• Sprinkle with the sugar and caramelise.
• Add white vinegar, water, tomato juice and tomato ketchup.
• Bring to the boil and skim top.
• Check seasoning and consistency.
• Cool and refrigerate.
To assemble the dish:
• Grill the Boerewors, basting while cooking. Once cooked, serve on top of the prepared pap.
• Garnish with rocket leaves and chakalaka sauce.
Alternatively try the dish yourself at The Meat Co, Madinat Jumeirah, (04) 3686040
