Boerewors, Pap and Sheba

Cook Time 1 hour

Servings 4

Ingredients

1 spiral boerewors sausage 

Olive oil, to brush

Chilli Sheba

¼ cup extra virgin olive oil 

2 brown onions, chopped 

2 bay leaves

2 sprigs thyme

3 garlic cloves, chopped

2 long red chillies, chopped (optional)

2 tbsp tomato paste 

2 tsp brown sugar

400g ripe cherry tomatoes, halved (or 4 ripe tomatoes, chopped)

2 tsp Worcestershire sauce

400g can cherry tomatoes or whole tomatoes

Salt and freshly ground black pepper

Pap

750ml water

1L full cream milk 2 tsp salt

2 cups (330g) maize meal (pap) or polenta

Method

For the pap, heat the water and milk in a saucepan over medium heat. Season with 2 large teaspoons of salt. Add the pap in a gradual steady stream whisking constantly as you add it. Stir until thickened then reduce heat to low, cover and cook for 30-35 minutes, stirring often, until tender. If you like you can add more water or milk to loosen. Season to taste.

For the sheba, heat the oil in a saucepan over medium heat. Add the onion, bay and thyme and cook for 3-4 minutes until softened, then add the garlic, and chilli and cook for 1-2 minutes until fragrant.

Add the tomato paste, sugar, and cherry tomatoes and cook for a further 3-4 minutes, then add 1 cup water, canned tomato, and Worcestershire. Season, reduce heat to medium-low and cook for 10 minutes until reduced and thickened.

Press down on the tomatoes with a potato masher to gently release any of their juices, but don’t totally crush their shape. Cook for a further minute. Season to taste.

Preheat BBQ over medium-high heat. Brush the boerewors with oil and place on the BBQ, and cook until browned and charred. Repeat on the other side until charred and just cooked through.

Serve the boerewors with pap and sheba and if you like some lemon wedges and a fresh salad or even some parsley leaves.