Boerewors and vegetable bake

Delicious for a family meal.

Recipe from: 11/16/2000 12:00:00 AM



  • 2
    green peppers, seeded and sliced into thin strips
  • 2
    medium onions, thinly sliced
  • 4
    plump cloves garlic, coarsely chopped
  • 8
    fairly small tomatoes
  • 10
    dried origanum
  • pinch crushed dried chilli flakes (optional)
  • 30
    olive oil
  • salt and freshly ground black pepper
  • 1
    good-quality boerewors
  • cooked mieliepap to serve
Servings: Change Serving


Preheat the oven to 180 ºC.
Arrange the green peppers, onions, garlic and tomatoes in a medium-sized ovenproof dish.
Sprinkle the origanum and chilli flakes on top.
Add the oil and mix. Season generously with salt and pepper.
Brown the boerewors , twisted into 10 cm lengths, rapidly in a little oil in a heavy-based saucepan, remove from the pan and arrange on top of the vegetables.
Bake for about 20 minutes or until the boerewors and vegetables are done. (Brown under the oven grill if necessary.)
Serve with cooked mieliepap and the pan juices.

Read more on: bake  |  beef

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Tip of the day

Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

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