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Boerewors & chakalaka sushi

Boerewors & chakalaka sush

Boerewors & chakalaka sushi

250g rosemary & lamb sushi, cooked
45ml oil
1 onion, chopped
1 garlic clove
1 red chilli, chopped
3 tomatoes, peeled and grated
15-30ml curry powder
1 tsp tomato paste
1 Tbsp sugar
1 tin baked beans ( optional)
Salt & pepper

Onion puree
2 onions, chopped
200g butter
1 star anise

4 cups water
300g maize meal
2 tsp salt
2 Tbsp olive oil
Italian parsley , chopped

For the Chakalaka:
In a saucepan heat the oil. Fry the onions, chillies, garlic, green pepper and curry powder for 5 minutes until translucent and fragrant. Stir in the tomatoes and bring to the boil. Add the tomato paste and the reduce the heat to a simmer.
Add the sugar and stir in the baked beans. Season to taste.

For the puree:
Add all the ingredients to a saucepan and allow to cook on a low heat until soft and translucent. Drain some of the liquid and blitz until smooth, season with salt

For the pap:
In a pot bring the water and salt to a boil. Turn down the heat and add the maize meal stirring slowly for 5 minutes make sure that there are no lumps. Allow to cook with the lid on for 20-25 minutes, stirring every 5 minutes.
Add your chopped parsley and olive oil and mix well.
Line a sushi matt with foil. Oil the foil and spread out an even layer of pap, add some chakalaka and spread out evenly. Place the sausage on the chakalaka (off center) and start rolling everything up tightly in the foil. Remove the roll from the foil, slice into even slices and serve with the onion puree.

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