Boerewors (beef sausage) with chakalaka and polenta

Adam Liaw
Wild flavour: Boerwoers with chakalaka and polenta.
Wild flavour: Boerwoers with chakalaka and polenta. Photo: William Meppem. Food preparation: Maxwell Adey. Styling: Hannah Meppem

Chakalaka is a quick South African side dish that works perfectly with grilled meats or even on its own. It's usually served with pap, a local cornmeal, but polenta is tastier.

Ingredients

1 large rolled boerewors sausage* (600g-800g), or other thick beef sausages

1 cup fine polenta

1 tsp salt

50g cold butter, cubed

4 cups mixed baby salad leaves 

Chakalaka (makes extra)

4 tbsp olive oil

2 large onions, finely diced

2 cloves garlic, finely chopped

1 tbsp Keen's curry powder (or your preferred brand)

1 tsp turmeric powder

2 tbsp tomato paste

2 carrots, grated

1 green capsicum, finely diced

1 red capsicum, finely diced

3 tomatoes, diced

1 bird's eye chilli, sliced

1/2 tsp salt

1 tsp sugar

2 tbsp white wine vinegar

Method

* Boerewors is a lean, coiled sausage that originated in South Africa's Afrikaans communities. It's mainly made from beef, although lamb or pork are often added. You'll find it at South African butchers (you may be surprised how many of them are around).

1. For the polenta, bring 1.25 litres of water to a boil in a medium saucepan over high heat. Add the salt, then gradually add the polenta while whisking gently. Continue whisking for about 2 minutes while the polenta thickens.

2. Reduce the heat to very low and simmer the polenta for 40 minutes, whisking occasionally. Remove from the heat and vigorously whisk in the cold butter.

3. For the chakalaka, heat the olive oil in a large frying pan over medium-high heat and fry the onions and garlic until translucent. Add the curry powder, turmeric and tomato paste and fry for about 2 minutes until fragrant, then stir through the carrot, capsicum, tomato, chilli, salt, sugar and vinegar.

4. Add about 100ml of water and bring to a simmer. Allow to cook for about five minutes until the water is mostly evaporated. Cover and allow to stand for five minutes before serving.

5. Grill the sausage on a barbecue or medium grill until cooked and serve with the polenta, salad leaves and lots of chakalaka.