Ingredients

Method

• For the caramelised onions:
• 2 T olive oil
• 2 onions, sliced
• a pinch salt
• 1 T water
• For smashed taco
• 600 g Woolworths Grabouw boerewors
• 20 g coriander, chopped
• 10 Woolworths mini white flour wraps
• 1 T olive oil
• 400 g can Woolworths mild chakalaka, for serving
• 20 g micro herbs, for serving

Method

Ingredients

1. Heat the oil in a pan over medium heat, add the onions and season. Cook the onions, stirring every 5–10 minutes, until dark caramel. Add a little water if the onions start to stick to the pan and reduce the heat to medium-low. Set aside.
2. Remove the wors from the casing and mix in coriander. Press the sausage meat onto the wraps, ensuring you go all the way to the edges.
3. Fry in a pan meat-side down over a high heat for 5 minutes or until golden brown.
4. Serve with the chakalaka, caramelised onions and fresh herbs.

Find more chakalaka recipes here. 

Photography: Shavan Rahim
Videography: Romy Wilson
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl

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