RecipesSouth African 
Boerewors with Tomato Relish
Classic South African boerewors paired with a homemade spiced tomato relish.
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
Method
- 1
Cook boerewors over medium coals until browned and cooked through. Avoid piercing to retain juices.
- 2
Sauté onion and garlic in oil until soft. Add tomatoes, paprika, salt, pepper, and herbs. Simmer 15–20 minutes until thickened.
- 3
Add lemon juice or a pinch of sugar to balance acidity if needed.
- 4
Slice boerewors and serve with warm tomato relish.
Swaps & variations
- 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
Storing & freezing
Relish keeps 5 days refrigerated. Freeze up to 3 months. Boerewors can be frozen raw or cooked for 2–3 months.
Grow it yourself
- 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
- 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
- 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
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