Boerewors with Creamy Yellow Maize Pap and Tomato Shebo
Get Zola and Fritz' South African inspired masterclass recipe
OVERVIEW
Serves: 4–6
Cooking Time: 20 minutes prep, 40 minutes cooking
Difficulty Level: Easy
INGREDIENTS
Boerewors
- 800 g – 1 kg boerewors
- 1 Tbsp Clover Olive Pride Blend of Seed Oils and Extra Virgin Oil
Creamy Yellow Maize Pap
- 250 g yellow maize meal
- 1 L water
- 1 tsp salt
- 50 g Clover Mooi River Salted Butter
- 125 ml Clover Fresh Cream
- 100 g Clover Cheddar cheese, grated
- 50 g Parmesan, grated
Tomato Shebo (Relish)
- 2 Tbsp Clover Olive Pride Blend of Seed Oils and Extra Virgin Oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1–2 fresh chillies, chopped (optional)
- 1 red pepper, diced
- 5 large ripe tomatoes, chopped (or 1 × 400 g tin chopped tomatoes)
- 10 ml tomato paste
- 1 tsp paprika
- 1 tsp Huletts White Sugar
- Salt & black pepper, to taste
- Handful fresh coriander, chopped (for garnish)
METHODS
Method: Boerewors
- Cook boerewors on a braai (grill) over medium-hot coals until golden brown and cooked through, about 15–20 minutes, turning occasionally.
- Alternatively, heat oil in a large pan and fry the boerewors in a coil until browned on all sides and cooked through.
- Rest for a few minutes before serving.
Method: Creamy Yellow Maize Pap
- Bring water and salt to the boil.
- Slowly whisk in maize meal to avoid lumps. Reduce heat to low.
- Stir frequently for 20–25 minutes until thick and cooked through.
- Stir in butter, Clover Fresh Cream, Clover Cheddar, and Parmesan until creamy and smooth.
- Keep warm until ready to serve.
Method: Tomato Shebo
- Heat oil in a saucepan and sauté onion until golden.
- Add garlic, chilli, and red pepper; cook for 2–3 minutes.
- Stir in tomatoes, tomato paste, paprika, and sugar. Simmer for 20 minutes until
- thickened and saucy.
- Season with salt and pepper.
- Garnish with fresh coriander.
