Football and Boerwors… What could be better?

Hi everyone, Will O’Hara here – Dan’s Sous Chef.  Here is my latest blog… Enjoy!
The World cup 2010 is fast approaching and with less than two weeks to go, you may be planning a few gatherings or even a barbecue to enjoy the most celebrated sporting event in the world!

As the host of the world cup is South Africa, here is a little about the current day South African cuisine.
Many dishes eaten today are closely based on past times, such as Pap, an accompaniment made from maize and eaten much like rice, which was and is a native black African staple.
Bobotie, a spicy malay dish similar to shepherds pie is another popular dish along with Potjiekos which became an important dish during the Afrikaners great trek.
A popular south African pastime is the Braai, equivalent to our barbecue, which also dates back from the trekking days.  All manner of fresh foods are cooked over coals and most surburben houses have a specific Braai area.
Here is a traditional South African dish, normally cooked on a Braai.
Boerwors, Pap en Sous
Boerewors is a specifically spiced whole meat sausage.
True wors has very little fillers and much more meat. This comes in thick and thin portions.
Cook your wors over a slowish fire until brown all the way through.
Pap
Pap is a Mielie based porridge. Add 3 cups of mielie pap to a cup of cold water until smooth, add another 3 cups and some salt. Place pot on stove and heat until the pap is hot. Add more water if necessary. Reduce heat and cook slowly for 1 hour stirring and adding more water (if necessary) every 10 minutes. Serve with sauce.
Sauce
Grate an apple
Finely chop an onion
Crush two cloves of garlic
Finely chop one tomato
Fry in olive oil
Add 1 tablespoon of sugar, tomato sauce, 2 tablespoons soya sauce.
Add 1 can of chopped tomatoes
Flavour with salt and pepper
Cook until the onion is cooked and you have a thick sauce.
To serve: Place pap on plate, add a chunk of boerewors and top with sauce.
Enjoy…

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