South African-Style Boerewors with Pap and Chakalaka
A single portion of South African cooking, ready in 28 minutes with 8 minutes of prep. Written for one, so there is nothing to halve and nothing to waste. It brings some heat.
Method
- 1
Grill or fry the sausage over medium heat for 12–15 minutes, turning occasionally, until cooked through and browned.
- 2
Meanwhile bring the water to the boil, whisk in the polenta and cook for 5–6 minutes, stirring, until thick (ordinary maize meal needs 15 minutes, covered, on a low heat). Stir in the butter.
- 3
For the chakalaka, heat the oil and soften the onion, pepper and carrot for 5–6 minutes.
- 4
Stir in the curry powder and chilli flakes, cook for 1 minute, then add the tomatoes and simmer for 5 minutes.
- 5
Season to taste, then serve the sausage with the pap and chakalaka spooned alongside.
