Publications
- - CHUNKY TOMATO SAUCE
- 15ml - olive oil
- 1 - red onion, chopped
- 2,5ml - cumin seeds
- 2cloves - garlic, finely chopped
- 1 - chilli (optional)
- 5ml - roasted curry powder
- 15ml - tomato paste
- 1can - (410g) chopped tomatoes
- 15ml - sugar
- - salt and freshly ground pepper
- - KEBABS
- 500g - boerewors
- - TO SERVE
- - ready-made vetkoek
Soak 4 wooden kebab skewers in boiling water or keep 4 metal kebab skewers handy. Prepare a fire with enough coals to braai the kebabs. Keep a braai grid and stand handy.
1 Chunky tomato sauce Heat the oil in a small saucepan and fry the onion and cumin seeds until fragrant. Add the garlic and chilli and stir-fry until the onion is soft.
2 Mix the curry powder and tomato paste, add to the saucepan and stir-fry for 1 minute.
3 Add the canned tomatoes and sugar and simmer over moderate heat for 10 minutes, stirring from time to time. Season with salt and pepper.
4 Kebabs Cut the boerewors into 4 equal lengths and thread each onto a kebab skewer. Braai over the coals for 15 minutes or until done. Make sure you turn the grid often.
5 To serve Transfer the kebabs to a serving plate and serve with the chunky tomato sauce and ready-made vetkoek.
