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Recipes BOERIE COIL ON THE COALS WITH PAP AND SMOKY TOMATO SAUCE

BOERIE COIL ON THE COALS WITH PAP AND SMOKY TOMATO SAUCE

Prep 10 mins
Cooking 40 mins
Serves 4

Pap and wors is about as proudly Saffa as it comes! So why not light a braai this Heritage Day and celebrate with boerie coil on the coals. Then really fire things up with a spicy, seriously smoky tomato sauce to go with it.

- WHAT YOU WILL NEED -

  • FOR THE TOMATO SAUCE
  • 2 tins tomato and onion mix
  • 2 fat cloves garlic, finely minced
  • FOR THE BOERIE COIL
  • 1 Tbsp tomato paste
  • 1kg boerewors
  • 2 tsp Cape Herb & Spice CHIPOTLE CHILLI
  • FOR THE PAP
  • 1 tsp Cape Herb & Spice SMOKED PAPRIKA
  • 2 cups maize meal
  • 2 Tbsp sugar
  • 1 tsp salt
  • 1 tsp salt
  • 2 litres water

- METHOD -

Add all the tomato sauce ingredients to a saucepan. Cover with a tight-fitting lid and simmer on low heat for 30 minutes.  

To make the pap, bring the water to a boil in a large saucepan. Add the salt. Stir in the maize meal and continue stirring until it is smooth and thick (a balloon whisk works nicely for this). Cover and simmer over very low heat for 30 minutes.

Turn the boerewors into a coil and secure it with two long kebab sticks. Braai until done to your liking.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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