Boerewors and Pap Skewers with Chakalaka

Preparation: 15 minutes
Cooking: 15 minutes
Ready in: 30 minutes
Servings: 4

INGREDIENTS:

• 600g traditional boerewors
• 2 cups cooked mielie pap

Chakalaka:

• Olive oil
• 1 red onion, diced
• 1/2 green pepper, diced
• 1 carrot, grated
• 1 chilli, chopped
• 2 garlic cloves, crushed
• 1 Tbsp mild curry powder
• 2 large tomatoes, grated, skin discarded
• 1 400g tinned baked beans in tomato sauce

METHOD:

1. Start by preparing the chakalaka. Heat a little olive oil in a cast iron pot and cook the onions, green peppers, carrots and chillies over coals for about 5 minutes or until soft.
2. Add the garlic and curry powder and fry for a few minutes until fragrant.
3. Stir in the grated tomatoes and bring to the boil. Reduce the heat and simmer until thickened to a consistency of a relish.
4. Pour in the baked beans, season to taste with salt and pepper and stir to combine.
5. To make the boerewors and pap skewers, cut the boerewors into +-7cm pieces and roll the pap into balls about the size of golf balls. Thread the boerewors and pap onto the skewers alternating wors then pap.
6. Brush the skewers with oil and braai for 5 to 8 minutes over gentle coals, turning 3 to 5 times until the meat is cooked to medium and is still juicy.
7. Serve these boerewors and pap skewers as a snack or a main meal with warm chakalaka and charred mielies.