Boerewors (farmer’s sausage) is as traditionally South African as Biltong, Koeksisters, Pap (maize porridge) and Vetkoek (fat cake). “Boeries” as it is affectionately known by locals, is staple fare in South Africa. It is wholesome, delicious and reasonably inexpensive. Above all, it tastes like nothing else on the rest of this planet! If you would like to make you own Boerewors try this link. One of my favourite recipes with this humble sausage is Boerewors Stew, there are many variations on this stew, and I could mail you some if you’d like. Email
- 2 onion, finely chopped
- 5 Zucchini roughly chopped
- 1 potato peeled and chopped into cubes
- 2 carrots peeled and chopped into cubes
- canola oil, for frying
- 1 tsp cumin
- 3 tsp smoked paprika
- 1 Tbsp turmeric, ground
- 400g boerewors
- 3 cloves garlic, chopped
- 1 tsp dried chilli flakes(optional)
- 2 tsp dried oregano
- 1 Tbsp tomato paste
- 1 x 400 g tin Italian chopped tomatoes
- 1.5 L beef stock
- Slice the onion and fry in hot canola oil with the cumin, smoked paprika and turmeric.
- Cut the boerewors into bite-sized pieces and brown with the onions.
- Add the garlic, chilli flakes, oregano, tomato paste, chopped tomatoes, Zucchini, carrots, potato and beef stock. Simmer for 20 minutes or until carrots and potato is soft, then season to taste.