Try this South African classic at home! Juicy boerewors with creamy yellow maize pap and lightly spiced tomato shebo. Perfect for young chefs, it’s a fun way to practice timing, seasoning, and using local ingredients while enjoying bold, comforting flavours.
800 g – 1 kg boerewors (traditional South African sausage)
1 Tbsp sunflower oil (if pan-frying)
250 g yellow maize meal
1L water
1 tsp salt
50g butter
125ml Fresh Cream
100g Cheddar cheese, grated
50g Parmesan, grated
2 Tbsp
1 onion, finely chopped
2 garlic cloves, minced
1–2 fresh chillies, chopped (optional)
1 red pepper, diced
5 large ripe tomatoes, chopped (or 1 × 400 g tin chopped tomatoes)
10ml tomato paste
1 tsp paprika
1 tsp sugar
Salt & black pepper, to taste
Handful fresh coriander, chopped (for garnish)
Cook boerewors on a braai (grill) over medium-hot coals until golden brown and cooked through, about 15–20 minutes, turning occasionally.
Alternatively, heat oil in a large pan and fry the boerewors in a coil until browned on all sides and cooked through.
Rest for a few minutes before serving.
Bring water and salt to the boil.
Slowly whisk in maize meal to avoid lumps. Reduce heat to low.
Stir frequently for 20–25 minutes until thick and cooked through.
Stir in butter, Clover Fresh Cream, Clover Cheddar, and Parmesan until creamy and smooth.
Keep warm until ready to serve.
Heat oil in a saucepan and sauté onion until golden.
Add garlic, chilli, and red pepper; cook for 2–3 minutes.
Stir in tomatoes, tomato paste, paprika, and sugar. Simmer for 20 minutes until thickened and saucy.
Season with salt and pepper.
Garnish with fresh coriander.
