Ingredients (Serves 4-6)

2 tsp Sunflower oil

1 Large onion

1 x 500g Boerewors

1 x 500g Garlic boerewors

1 x 400ml Tinned coconut milk

1 x 400ml Tinned tomatoes 

1 x 400g Tinned mixed Beans

1 tsp Palm sugar (any other sugar will do)

Splash of worcestershire sauce

Knob of butter

Pinch of sea salt & black pepper

Method & Prep time 15 mins - 25 mins

Begin by grilling the boerewors. Next place a large pot on the hob with the sun-flower oil and a knob of butter. Add the finely chopped onion and fry until golden, seasoning with sea salt and black pepper.

Add the tinned tomatoes, coconut milk, and one teaspoon of palm sugar with a  splash of worcestershire and cook for around 20 mins. 

When the boerwors are beautifully brown, cut into roughly 8cm pieces long and add to the coconut and tomato sauce along with the mixed beans. Cook for 5 mins.

Stir and its ready!

Serve with steamed basmati rice, Ac's caramelised chilli condiment, roasted carrots, sweet potatoes or butternut squash.

I love this recipe, it came about from having leftover boerewors after a christmas feast!!

Wine Pairing: Carmenère

© Malcolm Riley