Take your Boerie to the next level with this delicious recipe using The Buther’s Best Amaboerie Pork boerewors. Change up that tomato relish by adding some basil and serve it with traditional pap. A favourite taste of South Africa!
800 g Food Lover’s Amaboerie Pork Boerewors
500 g Iwisa braai pap, cooked according to packaging instructions
1 Onion, Chopped
2 cloves Garlic, chopped
1 tin La Belinda chopped tomatoes
1 handful Fresh Basil Leaves
3 tsp Sugar
1 tbsp Santagata extra vigil olive oil
1/4 cup Food Lover’s Signature Tomato Sauce
1 tbsp Food Lover’s Signature Balsamic Reduction
1 cup Cherry Tomatoes
1 pinch Salt and pepper, to taste
In a small saucepan, heat the olive oil and add the chopped onions, garlic and sugar. Cook until they are translucent
Add the tin of tomatoes, tomato sauce, basil leaves, balsamic reduction and freshly ground salt and pepper.
Stir, add the halved cherry tomatoes, then allow to simmer for 15 – 20 mins until the liquid has reduced.
Remove from the heat, allow to cool a bit, then pulse, in short bursts with a hand held blender, until it resembles a thick pulp with chunky pieces of tomato.
Be careful not to blend it too much.
Serve the Amaboerie with the pap and the tomato and basil relish on the side.
*Use Beef Boerewors if you do not eat Pork
*Use Beef Boerewors if you do not eat Pork
