Boerewors Skewers with Chakalaka Dip
Spicy boerewors sausage skewers served with a homemade chakalaka dip. This gluten-free snack is a flavorful explosion of South African tastes, perfect for a braai or party.
Ingredients
- about 450 g Boerewors sausage (gluten-free)
- 2 Bell peppers (mixed colors)
- 1 Red onion
- 2 tbsp Olive oil
- 1 can Canned baked beans
- 1 can Diced tomatoes
- 1 tsp Chili powder
- 1/2 tsp Curry powder
- 2 cloves Garlic, minced
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the boerewors into 2.54 cm pieces. Chop bell peppers and red onion into similar-sized pieces.
- 2Thread the boerewors, bell peppers, and red onion onto skewers.
- 3Brush the skewers with olive oil.
- 4Grill or bake the skewers at about 205°C (200°C) for 20-25 minutes, or until the sausage is cooked through and the vegetables are tender.
- 5For the chakalaka dip, sauté the garlic in olive oil until fragrant.
- 6Add canned baked beans, diced tomatoes, chili powder, and curry powder. Simmer for 10 minutes.
- 7Serve the boerewors skewers with the warm chakalaka dip.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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