Boerewors with Pap and Chakalaka
South African dinner for one, on the table in 30 minutes. Roughly £3.00 a portion. Expect a bit of heat.
Per portion
Calories from protein 17%, carbs 26%, fat 57%. Estimated from the ingredients.
Roughly £3.00 a portion.
Method
- 1
Grill or fry the sausage over medium heat for 12–15 minutes, turning occasionally, until browned and cooked through with no pink in the middle.
- 2
Meanwhile bring the water to the boil, whisk in the polenta and cook for 5–6 minutes, stirring, until thick (ordinary maize meal needs 15 minutes, covered, on a low heat). Stir in the butter.
- 3
For the chakalaka, heat the oil and soften the onion, pepper and carrot for 8 minutes until soft and translucent.
- 4
Stir in the curry powder and chilli flakes, cook for 1 minute, then add the tomatoes and baked beans and simmer for 5 minutes.
- 5
Season to taste with salt and black pepper, then serve the sausage with the pap and chakalaka spooned alongside.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/boerewors-with-pap-and-chakalaka/
