HOME > Recipes > Featured Recipes > Boerewors with Creamy Yellow Maize Pap and Tomato Shebo – Ep 03

Boerewors with Creamy Yellow Maize Pap and Toma...

4–6

20 minutes prep, 40 minutes cooking

Easy

INGREDIENTS

BOEREWORS
800 g – 1 kg boerewors
1 Tbsp Clover Olive Pride Blend of Seed Oils and Extra Virgin Oil

CREAMY YELLOW MAIZE PAP
250 g yellow maize meal
1 L water
1 tsp salt
50 g Clover Mooi River Salted Butter
125 ml Clover Fresh Cream
100 g Clover Cheddar cheese, grated
50 g Parmesan, grated

TOMATO SHEBO (RELISH)
2 Tbsp Clover Olive Pride Blend of Seed Oils and Extra Virgin Oil
1 onion, finely chopped
2 garlic cloves, minced
1–2 fresh chillies, chopped (optional)
1 red pepper, diced
5 large ripe tomatoes, chopped (or 1 × 400 g tin chopped tomatoes)
10 ml tomato paste
1 tsp paprika
1 tsp Huletts White Sugar
Salt & black pepper, to taste
Handful fresh coriander, chopped (for garnish)

Method

BOEREWORS

  1. Cook boerewors on a braai (grill) over medium-hot coals until golden brown and cooked through, about 15–20 minutes, turning occasionally. 
  2. Alternatively, heat oil in a large pan and fry the boerewors in a coil until browned on all sides and cooked through. 
  3. Rest for a few minutes before serving. 

 

CREAMY YELLOW MAIZE PAP

  1. Bring water and salt to the boil. 
  2. Slowly whisk in maize meal to avoid lumps. Reduce heat to low. 
  3. Stir frequently for 20–25 minutes until thick and cooked through. 
  4. Stir in butter, Clover Fresh Cream, Clover Cheddar, and Parmesan until creamy and smooth. 
  5. Keep warm until ready to serve.

 

TOMATO SHEBO (RELISH)

  1. Heat oil in a saucepan and sauté onion until golden. 
  2. Add garlic, chilli, and red pepper; cook for 2–3 minutes. 
  3. Stir in tomatoes, tomato paste, paprika, and sugar. Simmer for 20 minutes until 
  4. thickened and saucy. 
  5. Season with salt and pepper. 
  6. Garnish with fresh coriander. 

CLOVER PRODUCTS USED IN THIS RECIPE