Traditional Beef Boerewors with Stywe Pap and Mild Chakalaka
Mains & Traditional

Traditional Beef Boerewors with Stywe Pap and Mild Chakalaka

A classic South African barbecue staple featuring spiced beef sausage served with stiff maize porridge and a vegetable relish.

20 mins Serves 4Shared by gbroekmann

Origin & History

The name Boerewors comes from the Afrikaans words boer (farmer) and wors (sausage).

Adjust servings:
4 servings

Ingredients

  • 500g Beef Boerewors
    🇬🇧 UK tip:Available from SA butchers across the UK – search 'SA butcher near me'. Flavour differs from local sausages
  • 2 cups Maize meal
    🇬🇧 UK tip:Find mielie meal at African/Caribbean grocery shops or online – Jungle Oats brand is widely stocked in the UK
  • 4 cups Water
  • 1 tsp Salt
  • 1 can Mild Chakalaka
    🇬🇧 UK tip:Tinned chakalaka available at African grocery shops or SA food importers online
  • 1 tbsp Oil

Method

  1. 1

    Boil water and salt in a pot.

  2. 2

    Slowly whisk in maize meal until thick.

  3. 3

    Cover and simmer on low heat for 30 minutes.

  4. 4

    Grill boerewors over hot coals until browned and cooked through.

  5. 5

    Heat chakalaka in a small pan.

  6. 6

    Serve sausage alongside pap topped with chakalaka.

Top Tips

  • Don't prick the sausage casing to keep juices inside.|Use a heavy-bottomed pot for the pap.|Stir the pap frequently at the start to avoid lumps.|Let the meat rest for 5 minutes after grilling.

Serve with

Traditionally paired with other South African classics:

Community Kitchen

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