BOEREWORS WITH TOMATO SHEBO & AVOCADO
*Shebo, is a South African term, used to describe a tomato relish usually served with meat grilled on an open flame fire.
The spicy Shebo can be made up to a day ahead and kept in the fridge until ready to use. Heat through before serving.
- 800 g thin boerewors
- 4 wooden skewers, soaked in cold water
- 2 ripe avocados, peeled, stoned and diced, to serve
- 1 chilli, sliced, to serve (optional)
- 30 ml (2 tbsp.) oil
- 1 onion, chopped
- 2 cloves garlic, grated
- 1 chilli, diced
- 1 x 410 g canned chopped tomatoes
- 30 ml (2 tbsp.) sweet chilli sauce
- 30 ml (2 tbsp.) fruit chutney
- Salt and pepper, to taste
- Divide the boerewors into 4 and roll each piece into a coil then secure with a skewer. Wrap the skewers in aluminum foil to prevent them burning. Cook the boerewors over coals or under the grill until cooked to your liking, about 10 minutes per side.
- Meanwhile, make the spicy Shebo, heat the oil in a frying pan and add the onion, garlic and chilli, sauté over medium heat until the onions are soft, about 4 – 5 minutes. Add the rest of the ingredients and cook gently until slightly thickened, for about 10 more minutes stirring occasionally to prevent sauce catching on the bottom. Season before serving.
- To serve, spread the sauce on a platter and arrange the boerewors on top then scatter over the avocado and extra chilli. Serve immediately.