Boerewors: How To Make This Classic South African Dish At Home

In South Africa, one of the best-known cultural dishes is Cape Malay curry, a delicious stew flavored with chili peppers, tomatoes, and an array of spices. You don’t have to buy a plane ticket in order to enjoy this delicacy. Just follow this guide to make your own!

Ingredients:

  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 cloves of garlic, minced
  • 4 whole cloves
  • 2 teaspoons ground turmeric powder
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1 cinnamon stick
  • 1 red chili pepper, de-seeded and minced
  • 1 large can of diced tomatoes
  • 2 cups water
  • 1/4 cup mango chutney (sold in jars in the ethnic foods section of most grocery stores)
  • 6 bone-in chicken thighs
  • 1 teaspoon chicken bullion granules
  • 2 medium potatoes, cut into chunks
  • 2 cups white rice (for best results, buy from a company that specializes in authentic African foods)
  • 2 tablespoons butter
  • 4 cups chicken stock

Directions:

  1. Pour the oil into a large skillet, and place it over medium heat. When the oil is hot, add the diced onions to the pot. Saute for about 5 minutes, or until the onions are beginning to brown. Add the ginger, garlic, and cloves. Saute for an additional 3 minutes. Do not allow the garlic to brown.
  2. Remove the whole cloves from the pan and discard them.
  3. Add the remaining spices, fresh chili, and tomatoes to the pan, along with the water, chicken bullion, mango chutney, and cinnamon stick. Bring the mixture to a simmer.
  4. Place the chicken thighs in the simmering liquid, pushing them down so that they are as well immersed in the liquid as possible. Place a cover on the pan, and continue cooking over medium-low heat for 35 minutes.
  5. Add the potatoes to the pan, pushing them down to immerse them in the liquid. Cover the pan again, and cook for an additional 20 minutes, or until the potatoes are tender.
  6. While the potatoes are cooking, combine the rice, butter, and chicken stock in a separate pan. Bring to a simmer, cover, and let simmer over low heat for 20 minutes or until all of the liquid has been absorbed by the rice.
  7. :Let the chicken dish cool slightly, and then fish out the cinnamon stick. Ladle it over scoops of rice to serve. Enjoy!

If you do not like spicy foods, you may want to use only 1/4 or 1/2 of the chili pepper in this recipe. Do not leave it out completely, since it is an essential flavor component of the dish. 

You can also order African food online if you don’t feel you’re up to cooking yourself.

Author: Anne Mackay

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