Boerewors Skewers with Chakalaka and Pap (Dairy-Free)

Ingredients

• 1 lb Boerewors Sausage
• 2 Bell Peppers (various colors)
• 1 medium Red Onion
• 1 can Canned Tomatoes
• 1 can Baked Beans
• 1 medium Carrot
• 1 Chili
• 1 cup Cornmeal (for Pap)
• 3 cups Water (for Pap)
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 2 tablespoons Olive Oil

Instructions

1. 1Cut the 1 lb Boerewors Sausage into 2-inch pieces. Cut the 2 Bell Peppers (various colors) into 1-inch pieces. Cut the 1 medium Red Onion into 1-inch wedges. Thread the boerewors pieces, bell pepper pieces, and red onion wedges alternately onto skewers.
2. 2Preheat your grill to medium heat (around 350°F / 175°C). Grill the skewers for 15-20 minutes, turning them every few minutes, until the boerewors is cooked through and has a nice browned color, and the vegetables are tender.
3. 3While the skewers are grilling, prepare the chakalaka. Finely dice the remaining 1/2 of the 1 medium Red Onion and the 1 medium Carrot. Heat 1 tablespoon of the 2 tablespoons Olive Oil in a medium saucepan over medium heat (around 350°F / 175°C). Add the diced red onion and carrot and cook for 5-7 minutes, stirring occasionally, until they have softened.
4. 4Finely chop the 1 Chili (remove seeds if you prefer less heat). Add the chopped chili to the saucepan and cook for 1 minute more, until fragrant.
5. 5Pour in the 1 can Canned Tomatoes and the 1 can Baked Beans. Add the 0.5 teaspoon Pepper and 1 teaspoon Salt. Stir everything together. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally, until the flavors have melded.
6. 6To make the pap, combine the 3 cups Water and 0.5 teaspoon Salt (use the remaining salt) in a large heavy-bottomed pot. Bring the water to a rolling boil over high heat (400°F / 200°C).
7. 7Gradually whisk the 1 cup Cornmeal into the boiling water. Stir constantly and vigorously with a whisk as you add the cornmeal to prevent lumps. Once all the cornmeal is added, reduce the heat to low (250°F / 120°C).
8. 8Cover the pot and let the pap simmer for 20-25 minutes, stirring frequently with a wooden spoon to prevent sticking and ensure it becomes thick and smooth. It should pull away from the sides of the pot.
9. 9Serve the grilled boerewors skewers alongside the chakalaka and the creamy pap. Drizzle the remaining 1 tablespoon of Olive Oil over the pap if desired.

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