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Boerewors and sadza



  • 300 grams boerewors
  • 1 medium potato, sliced thinly
  • 1 teaspoon garlic, finely chopped
  • 1/2 teaspoon dried basil
  • 1 large carrot, sliced
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/2 medium onion, sliced
  • 3 tablespoons spring onion for garnishing (optional)
  • 2 tablespoons oil for frying


  • 2 scoops corn-meal
  • 1 cup cold water
  • 350 milliliters boiling water



  1. Get your ingredients together. Cut sausage into about five centimeter pieces.
  2. Heat oil in pan. Fry sausage until browned and set aside.
  3. Take sliced potato and fry in same pan until golden brown. Add onion, basil and garlic. Cook for about two minutes.
  4. Add carrots and salt. Fry for about three minutes.
  5. Return sausage to pan with vegetables, add the Worcestershire sauce and allow to cook for a further five minutes.
  6. Taste for seasoning and adjust accordingly. Sprinkle the spring onion before serving. Hebo Hesi Enjoy!


  1. Put cornmeal in pot.
  2. Add cold water to make a paste.
  3. Keep stirring until it's boiling. As it boils, it solidifies.
  4. Cover pot, reduce heat and let it simmer for five minutes.
  5. After five minutes, add more cornmeal bit by bit and (mix).
  6. Stir well till it becomes dough like.  Tougher than it sounds but fun.

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