Ingredients

Method

• 800 g boerewors
• 1 T vegetable oil
• 1 large onion, finely chopped
• 1 x 400 g can tomatoes
• 1 T paprika
• 2 T sugar
• 2 T vinegar or Worcestershire sauce
• sea salt and freshly ground black pepper, to taste
For the maize rice:
• 250 g maize rice
• 3 cups water
• 1 t salt
• 2 T butter
• ½ cup cream (optional)
For the fried cabbage:
• 1 T butter
• 1 T vegetable oil
• ½ large cabbage, finely shredded
• 1 small onion, sliced
• sea salt and ground white pepper, to taste

Method

Ingredients

1. Cook the boerewors over a medium heat in a pan or griddle pan, turning occasionally, for 15–20 minutes until cooked through and browned. Set aside.

2. Heat the oil in a pan over medium heat. Sauté the onion until soft and lightly golden.

3. Add the tomatoes and simmer for 15–20 minutes until thickened.

4. Stir in the paprika, sugar and vinegar or Worcestershire sauce and season to taste.

5. To make the maize rice, bring the water and salt to a boil in a saucepan. Gradually stir in the maize rice.

6. Reduce the heat to low, cover and cook for 20–25 minutes, stirring occasionally, until soft. Stir in the butter and cream. Adjust the seasoning.

7. To make the fried cabbage, heat the butter and oil in a large pan. Add the onion and cook until soft. Add the cabbage and fry for 8–10 minutes until tender and slightly caramelised. Season well.

8. To serve, spoon the maize rice onto plates, top with the cabbage and finish with the boerewors and tomato relish.

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Videographer: Ndumiso Ngwane

Photographer: JP Fourie