Exclusive to Southern Africa and now the world, boerewors.
always remains a certain amount of nostalgia?For me this consisted of not being able to find certain foods. I kept on being reminded of things the way they were way back then. For a start my Dad was English and had a dislike of what we knew asbraivleis. It’s just a term for barbecue.Now every boxing day we were invited to a family friend’s house. My Dad went to the horse racing event of the day (The Castle Tankard) and we stayed at the friends house. Swimming, tennis, cricket on the lawn, driving the old midget. Oh what fun we had.In the evening it was their tradition, to have a braivleis (barbecue) and this was my introduction to them. I loved it and was my first experience of boerewors and from my first ever bite I had a lifelong romance for it.I have been living in Ireland for the last ten years and could never find it. Just lately however, I have found a butcher who makes it in Cork. At the moment I cannot get enough of it. Hooray.
A delightfully different sausage?
made up of pork and that alone. So they may add some different flavours to these type of sausages and the list is almost endless. Garlic, leek,pepper, chilli, just to name a few.The boerewors stands out because it comprises both beef and pork which gives it, it’s distinct and unique flavour.Simple, so that just leaves us with sadza? Sneak preview of sadza can be seen in the photo here.
Tasty and different.
Here is some boerewors on the braai or barbecue. Don’t that look tasty? The secret is to cook it so that it is still dripping and not overdo it.
Staple Indigenous Southern African diet.
on as their staple diet. They can eat it in many different forms. Some of the more popular ways being when it is still a green mealie, or in other words the cob is fully grown but the kernels still soft. Then they will just boil this and eat it like that. For people of European descent and for them as well in today’s changed times, this often makes a lovely addition to your barbecue or braaivleis. Spread butter over it and season to taste. Lovely. Another way is when the kernels have hardened and are ready for picking, to just roast it or grill on your barbecue. Also lovely.
A staple diet.