Thuli Gogela of Mzanzistylecuisine.co.za fame has re-interpreted one of the country’s favourite foods, with a healthy dose of wit and style. Her boerewors balls, made with the meat taken out of its casing and flavoured with tomato, chutney, a dollop of sour cream and some other delicious extras, marry local flavours in a fresh, original and classy way that’s hard to resist. Serve it with lusciously juicy and spicy Nederburg Baronne 2013, South Africa’s classic red blend that’s in a class all of its own, and you’ll make a truly memorable meal.
Recipe from the kitchen of Thuli Gogela
- +/- 450g boerewors, removed from casing
- 45ml (3 Tbsp) fine breadcrumbs
- 15ml (1 Tbsp) canola or olive oil
- 3 spring onions, chopped
- 2 garlic cloves, chopped
- ½ red, yellow or green pepper, chopped
- 1 red chilli, seeds removed and chopped
- 3 tomatoes, peeled and diced
- 45ml (3 Tbsp) tomato paste
- 30ml (2 Tbsp) sweet and sour sauce
- 15ml (1 Tbsp) chutney
- 15ml (1 Tbsp) red wine vinegar
- 30ml (2 Tbsp) sour cream
- 1 chicken stock cube, crumbled
- Handful fresh basil, chopped
- 2.5ml (½ tsp) dried mixed herbs
- 400ml (1 can) red kidney beans, drained
- Salt and pepper, to taste
- Preheat the oven to 180°C.
- In a bowl, combine the boerewors and breadcrumbs. Form balls and place them on a greased baking tray.
- Bake for 10 to 12 minutes. Remove from the oven and set aside.
- In a medium sized saucepan, heat the oil on the stove and sauté the onion, garlic, pepper and chilli for approximately 2 minutes.
- Add the tomatoes, tomato paste, sweet and sour sauce, chutney, red wine vinegar and sour cream.
- Stir and cook for another 2 minutes.
- Add the stock cube, fresh basil, dried herbs and beans. Add water if necessary. Stir and cook for 2 minutes.
- Gently add the boerewors balls and adjust the seasoning according to your preference.
- Remove from the heat and serve on a bed of mashed potatoes, pap or spaghetti.
- Enjoy with Nederburg Baronne.