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Opinion : Stop cooking boerewors using one method only. Make a stew with it following this recipe

Wors stew is one stew which is not common in many households. You would find chicken stews or beef stews but not a boerevors stew. One of the reasons this is not common is due to the fact that it is rarely cooked. Even at ceremonies or braais you would find people cooking boerevors using one method only and not other methods. Well, today you will thank yourself for reading this article because you will be able to create magic with your hands. One would rightly ask how? Well you can create magic by cooking one packet of vors to be enough to feed 8 people. Simply follow this recipe and you will observe and prove the veracity of this statement.

Boerevors recipe.


1 packet of boerevors.(can use any flavour of your choice)

* 1 medium onion (finely chopped)

* 1 green pepper (finely chopped)

* 2 chicken stock 

* 2 tablespoons of chilli and garlic spice

* 1 tablespoon of paprika (optional)

 * 4 tablespoons of tomatoes gravy/tomato paste 

* 1 teaspoon of salt and pepper

* 1½cups of water


Step 1- Using a saucepan add boervors on medium heat and about half a cup of water. Cook whilst poking holes on the boervorsrs using a fork. One piece of vors should have 3 holes poked with a fork. Cook until the water is finished then the boervors will cook with its own oil. The oil comes from the holes which were poked with the fork.

Step 2-When the water is finished, fry the boerevors with its own oil until it turns brown on both sides of the boerevors. When frying it make sure it does nt burn set the wors. Once cooked set the boerevoers aside and prepare the stew.

Step 3-Using another clean pan add 2 tablespoons of olive oil then add onions and green pepper. Fry ingredients until soft, do not brown them. Add spicespaprika, chillies and garlic,chicken stock and tomato gravy.Fry for one more minute. Add the ½cups of water.

Step4-Take the boerevors you cooked and add it to the second pan which has the stew. Allow it to blend well with the stew and cook for 15 minutes on medium heat. Season with salt and pepper and add more stock if necessary. Continue cooking until the soup thickens.

Using the same pot wipe away any soup reside on the top of the pot and garnish with fresh parsley.

Serve with a pot pot of pap. Best enjoyed whilst it is hot.

Serves 8.

NB It is key to serve this meal on the pot to avert a situation whereby one will allude that they got a small piece of boerevors. Rather everyone serves themselves and become content with their food portions.

When cooking it is best to use quality ingredients. Use any boervors which is of good quality. Using cheap ones they rupture when you poke them with a fork as such cooking this stew would be hard.

Content created and supplied by: CleopatraMH (via Opera News )



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