Boerewors with Chakalaka and Pap (Corn Fritters)

Ingredients

• 1 lb Boerewors
• 1 can Chakalaka (canned)
• 1 cup Cornmeal
• 1/4 cup Tapioca Starch
• 1 Egg
• 1/2 cup Milk
• 1/4 tsp Salt
• 2 tbsp Oil

Instructions

1. 1Place the 1 lb of Boerewors in a large skillet over medium-high heat. Cook for 10-15 minutes, turning occasionally, until the boerewors is browned and cooked through. The internal temperature should reach 160°F (71°C). Remove the boerewors from the skillet and set aside.
2. 2In a medium bowl, whisk together the 1 cup of Cornmeal, 1/4 cup of Tapioca Starch, 1 Egg, 1/2 cup of Milk, and 1/4 tsp of Salt until well combined and smooth.
3. 3Add the 2 tbsp of Oil to the same skillet used for the boerewors and heat over medium heat until shimmering, about 350°F (175°C).
4. 4Carefully drop rounded tablespoons of the cornmeal mixture into the hot oil. Cook for 2-3 minutes per side, until golden brown and puffed up. You should hear a gentle sizzle as they cook. This will make approximately 8-10 fritters.
5. 5Remove the corn fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil.
6. 6Open the 1 can of Chakalaka and heat it gently in a small saucepan over low heat for 5 minutes, stirring occasionally, until warmed through.
7. 7Serve the cooked 1 lb of Boerewors alongside the warm Chakalaka and the golden brown corn fritters.

Substitutions

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