In the world of culinary competitions, few events hold as much prestige and tradition as the Shoprite and Checkers Championship Boerewors competition.
For Tyron Adams, a seasoned chef and the creative behind the catering business Kumin & Khords, this competition represented a thrilling challenge and an opportunity to showcase culinary craftsmanship like never before!
We catch up with Tyron Adams, winner of the 2023 Shoprite and Checkers Championship Boerewors competition, who talks about not only what it takes to create award-winning boerewors, but who also shares valuable advice for aspiring boerewors makers.
What inspired you to take part in the 2023 Shoprite and Checkers Championship Boerewors competition?
The Shoprite and Checkers Championship Boerewors competition was the biggest and most recognised competition I entered to date.
I often enter competitions where I can utilise my skills as a chef, as these also help me support my catering business, Kumin & Khords, but with this level of competition I was definitely out of my comfort zone. I first entered in 2021.
This year, though, I was more determined than ever to create a winning recipe using my culinary knowledge and background to pair the correct spices and find the perfect balance.
Tell us a bit about your history: how did you become involved in making boerewors? What makes your boerewors unique?
I am a chef who has great respect for food and the ingredients therein – and that includes boerewors. The first time I entered the Championship Boerewors competition, I was not fully aware of all the rules and regulations that govern what constitutes real boerewors.
I took time to study these and realised there is only so much you can do and still call it boerewors. I did the small things well, which I believe contributes to the quality of the end product.
For example, instead of buying dried thyme, I bought fresh thyme and dried it myself as I knew it would have a better taste.
Walk us through the process of creating your boerewors: what ingredients did you use and what is the secret to its success?
I don’t want to give away too much! The cuts of meat I used (beef and pork) had a good meat-to-fat ratio, meaning it was not necessary to add any extra fat. The spices used were all handled with care, sticking to our philosophy of doing the small things well.
Ensuring the coriander seeds are perfectly toasted before grinding them, tasting, testing … I think the secret to success was using great ingredients and handling them all with care. The main aim was to find the right balance between proteins, liquids and spices.
What advice would you give to other boerewors makers who hope to enter the 2024 Shoprite and Checkers Championship Boerewors competition?
Respect the boerewors, the art and what you do. Take time to do your research to ensure your recipe meets the requirements and take extra care of your ingredients to get the maximum impact out of them.
What does this win mean to you and how will it help your business?
I am extremely grateful to Shoprite and Checkers for creating this platform and the wonderful prizes that came along with it. Besides now being able to go cater functions in style with a brand-new Toyota Fortuner, I am very excited to see what this recognition can do for my business, Kumin & Khords.
I think it is still up to me to capitalise on this moment and not think I’ve made it. I will do my utmost to make the most of this opportunity.
Why do you think boerewors is such a significant food item to the South African public?
Boerewors is part of South African culture and something that is unique to us as South Africans. It is something that we are really proud of, which is why it is so protected.
What is your favourite way to enjoy boerewors?
Braai, no two ways about it. Braai is just as much part of our culture as boerewors. The two just go hand in hand.
Do you have any boerewors braai tips to share with the Food24 audience?
Please, please, please … do not overcook your boerewors! I like to get my boerewors to room temperature by taking it out of the fridge 30 to 60 minutes before braaiing.
Also ensure your coals are not too hot as this might cause your casing to crack and your boerewors to lose a lot of moisture. I also like to rest my boerewors, giving the juices time to settle a bit before cutting into it.