Boerewors & Chakalaka Relish
Boerewors is a type of sausage which originated in South Africa, is an important part of South African cuisine and is popular across Southern Africa.
The name is derived from the Afrikaans/Dutch words boer (“farmer”) and wors (“sausage”). Boerewors must contain at least 90 percent meat, and always contain beef, as well as lamb/pork, or a mixture of lamb and pork. The
other 10% is made up of spices and other ingredients. Not more than 30% of the meat content may be fat. Traditional boerewors is usually formed into a continuous spiral. It is often served with pap (traditional South African porridge / polenta made from mielie-meal aka maize-meal). Boerewors is most traditionally braaied (barbecue – grilled over charcoal), but is often be cooked under an electric grill, or baked in an oven, or fried in a pan. When cooking Boerewors, pricking the casing should be avoided at all cost, as doing this will lead to the “wors” drying out during preparation. A local variant of the hotdog is the boerewors roll, or “boerie”, which is a piece of boerewors in a hotdog bun, often served with “Chakalaka” (a traditional South African relish).
Chakalaka is a South African vegetable relish, usually spicy, that is traditionally served with bread, pap, samp, stews, or curries. Chakalaka may have originated in the townships of Johannesburg or on the gold mines surrounding Johannesburg, when Mozambican mineworkers coming off shift cooked tinned produce (tomatoes, beans) with chili to produce a spicy relish with a Portuguese flair to accompany pap. The many variations on how to make Chakalaka often depend on region and family tradition. Some versions include beans, cabbage and butternut. For example, a tin of baked beans, tin of tomatoes, onion, garlic, carrots, peppers and some curry paste can be used to make the dish.