Page 61 - Through the eyes of an African chef

South African breakfast with ushatini (relish)
This recipe is great when camping. It includes farm-style sausage, known in South Africa as boerewors, or simply ‘wors’.
INSTRUCTIONS
For ushatini (relish): In a pan heat oil, then add onions and cook until soft. Add tomatoes and simmer for two minutes, then add herbs, chillies and salt. Simmer for another 3 minutes,
For the beans: In a little oil, fry onion then add curry powder. When soft, add a can of baked beans and season with salt if desired. Simmer for 3 minutes and set aside.
For the boerewors: In a separate pan, add 10ml water and lay the wors in a round shape. Cover with a lid and cook until it sizzles, releasing its own fat; then remove the lid. Brown the wors on both sides in its own fat and remove from the heat.
For the eggs: In a clean, non-stick pan, heat 2ml olive oil and gently crack the eggs into the pan so they keep their shape and fry for 2 minutes. Cover with a glass lid for 1 minute or according to your preference, depending on how you like your eggs cooked.
TO SERVE
Serve all ingredients together on one plate. I love this breakfast served with ujeqe (see recipe on page 94).
INGREDIENTS
For ushatini (relish)
10ml olive oil
1 small onion, chopped
2 medium tomatoes, chopped 1g mixed dried herbs
1 green chilli
Salt to taste
For the baked beans
15ml olive oil
1 onion, chopped 3g curry powder 410g baked beans Salt to taste
300g boerewors
4 eggs
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 2
PREPARATION TIME 6 MINS COOKING TIME 10–15 MINS
[ chapter two ] MAINS AND SIDE DISHES 59