South African
Boerewors with Tomato Relish
Classic South African boerewors paired with a homemade spiced tomato relish.
Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 3.
Ingredients
- 500g boerewors (traditional or spiced)
- 4 large tomatoes, chopped
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tbsp fresh coriander or thyme
- 1 tsp paprika
- 1 tbsp oil
- Salt & pepper
- Optional: chilli, sugar, lemon juice
Cooking Steps
Cook boerewors over medium coals until browned and cooked through. Avoid piercing to retain juices.
Sauté onion and garlic in oil until soft. Add tomatoes, paprika, salt, pepper, and herbs. Simmer 15–20 minutes until thickened.
Add lemon juice or a pinch of sugar to balance acidity if needed.
Slice boerewors and serve with warm tomato relish.
Optional Enhancements
- Add green peppers for sweetness
- Add peri-peri for a spicy relish
- Add cumin for a Cape Malay twist
- Add apricot jam for a sweet glaze
Plant & Growing Tips
- Tomatoes: Full sun and warm conditions; start indoors; deep watering; support with stakes
- Onions: Plant early spring or autumn; loose compost-rich soil
- Garlic: Plant late autumn/winter; keep weed-free and mulch well
- Coriander: Prefers cool weather and partial shade; Thyme: Thrives in hot dry soil
Natural Pest Control
- Ladybirds control aphids on tomatoes
- Use garlic spray for whiteflies and caterpillars
- Interplant tomatoes with basil to deter pests
- Marigolds reduce soil nematodes around tomatoes
Harvest
- Tomatoes: Harvest fully red or slightly soft; overripe tomatoes make rich sweet relish
- Onions: Pull when tops fall over naturally; cure in warm dry space
- Garlic: Harvest when bottom leaves brown
Storing & Freezing
Relish keeps 5 days refrigerated. Freeze up to 3 months. Boerewors can be frozen raw or cooked for 2–3 months.
