Ingredients

Method

• 2 t curry powder
• 1 T tomato paste
• 1 cup beer
• 2 T white wine vinegar
• 2 T treacle sugar
• 1 t salt
• 1 onion, diced
• 1 clove garlic, chopped
• ¼ cup olive oil
• 500 - 600 g thick boerewors

Method

Ingredients

Fry curry powder in a dry pan for 1 minute. Add tomato paste and stir. Deglaze the pan by adding beer (preferably Black Label, the beer of Champions) and white wine vinegar.

Bring to a boil then add treacle sugar, salt, diced onion and chopped garlic. Boil for about 2 minutes. Remove from heat and add olive oil. Let the marinade cool down slightly.

Place a pack of thick boerewors into a sealable plastic bag or container. Cover with the beer marinade and refrigerate for 1 hour.

Braai boerewors over hot coals (or on the gas if you're in a hurry) and baste regularly with marinade or cook in the marinade in a preheated oven of 200°C.

Discover more South African foods here