Tomato and wors stew
|1 tbsp||vegetable oil|
|1||onion — chopped|
|2 tsp||garlic cloves — crushed|
|2||fresh chillies — deseeded and chopped|
|2 tsp||chilli powder|
|1/2 tsp||ground cumin|
|1/2 tsp||cayenne pepper|
|1 tbsp||tomato paste|
|1||canned chopped tomatoes|
|1 cup||beef stock|
Heat oil in a skillet over medium-high heat. Cut the boerewors into smaller pieces and brown on both sides, once browned remove from the skillet and set aside.
Add onions to the skillet and cook until translucent, about 3 minutes. Add crushed garlic and chillies, cook until the garlic is fragrant, about 2 minutes.
Add chili powder, paprika, ground cumin, salt, cayenne pepper and tomato paste. Cook until tomato paste has darkened in colour.
Add granulated sugar, can of chopped tomatoes and beef stock, then bring skillet to a boil.
Lower the heat and return the boerewors to the pan. Cook uncovered for a further 15 minutes on medium heat.
Serve with pap or your favourite starchy side!
Reprinted with permission from Kgomi Carvalho from Kgomi’s Kitchen, follow along on Instagram for more recipes.