Boerewors kebabs with chunky tomato sauce and vetkoek

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Boerewors kebabs with chunky tomato sauce and vetkoek.
Boerewors kebabs with chunky tomato sauce and vetkoek.
Prep Time: 20min
Servings: 4
Cooking Time: 30min
  • 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.

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