Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the boerewors by coating 750 grams of boerewors with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and 0.5 teaspoon of salt.

2. 2

   Smoke the prepared boerewors in a smoker at 120°C (250°F) for 1 hour, or until it reaches an internal temperature of 71°C (160°F), then remove and slice into 2.5-cm (1-inch) thick pieces.

3. 3

   In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat, then add 1 large chopped onion and sauté for 5 minutes until softened.

4. 4

   Stir in 3 minced cloves of garlic, 2 minced chipotle peppers in adobo sauce, 1 tablespoon of smoked paprika, 1 teaspoon of cumin, and 2 tablespoons of tomato paste, cooking for 2 minutes until fragrant.

5. 5

   Add the sliced smoked boerewors, 400 grams of diced tomatoes, 480 milliliters of beef broth, and 240 milliliters of red wine (if using), bringing the mixture to a simmer.

6. 6

   Incorporate 2 large cubed sweet potatoes and 2 cobs worth of corn kernels into the pot, then cover and simmer for 1 hour 30 minutes, or until the sweet potatoes are tender, stirring occasionally.

7. 7

   Season the potjie with 1 teaspoon of salt and 0.5 teaspoon of black pepper to taste, and garnish with 0.25 cup of fresh chopped cilantro before serving.