wors stew recipe
This easy wors stew recipe teaches you how to make a delicious boerewors stew that is perfectly paired with pap and chakalaka. This South African delicacy is made by wors that has been basted in a flavour-packed tomato gravy.
Ingredients
- 30 ml canola oil sunflower oil will do too
- 400 grams boerewors
- 1½ white onion diced
- 2 tsp crushed garlic
- 3 bay leaves
- 3 tomatoes chopped
- 1 beef stock cube
- 2 tsp medium curry powder
- 1 tbsp mixed herbs
- 1 tsp paprika
- 30 ml tomato sauce
- 1 tsp sugar
- 1 tsp white vinegar
Instructions
- Place the canola oil into your pan on medium heat and wait for the oil to heat up.
- Add the boerewors to the heated oil and fry for about 3 minutes on each side.
- Once the wors is cooked, set aside on a paper towel to drain excess oil.
- In the same pan, add the chopped onions, garlic and bay leaves to your pan and fry for about five minutes.
- Add the chopped tomatoes, beef stock, paprika, mixed herb, tomato sauce, sugar white vinegar, and curry powder to your pan and stir well.
- Close your pan and allow it to simmer for 5-8 minutes or until your tomatoes have softened. Continuously stir to prevent burning.
- Add your cooked boerewors to the tomato gravy and stir well. Close your pan and allow it to simmer for 5 minutes.
- Enjoy with your favourite side.
