Savoury barbecue pleasure from South Africa – boerewors with creamy sweetcorn mash and spicy tomato bog, perfectly accompanied by a Pinotage from Stellenbosch full of character
This traditional South African dish combines spicy boerewors, a coarse beef sausage, with creamy maize porridge (mielie pap) and an aromatic tomato sauce. The strong flavours of the sausage and the spicy sauce harmonise perfectly with a full-bodied Pinotage from the renowned Stellenbosch wine region.
Ideal wine accompaniment: Pinotage (South Africa, Stellenbosch WO)
The Pinotage from Stellenbosch presents itself with intense flavours of dark berries, plums and a hint of smoke and spices. Its powerful structure and well-integrated tannins perfectly complement the spicy boerewors and aromatic tomato bog. The wine’s fine acidity balances out the richness of the mash and ensures a harmonious flavour experience.
Further wine recommendations:
Shiraz (South Africa, Swartland WO) With its robust character, deep dark colour and notes of plum, black pepper, leather and light smoke, this Shiraz has all the prerequisites to stand up to the intense, spicy character of the Boerewors. The strong tannin structure gives the combination a backbone, while the smoky note harmoniously echoes the barbecue flavour. Particularly good when the Shiraz has been matured in barriques – this ideally complements the ‘fire’ character of the dish.
Grenache (France, Côtes du Roussillon AOC) Grenache is a warmth-loving, soft red wine with emphasised fruit: Raspberries, strawberries, dried herbs from the garrigue. Its moderate acidity and soft tannins make it a great partner for grilled sausages – it supports the paprika-tomato flavour of the Smoor without dominating. The spicy finish harmonises particularly well with the South African spices in the sausage.
Zinfandel (USA, California AVA) This Zinfandel is packed with ripe dark fruit, vanilla, chocolate and a hint of pepper. Its intense aroma pairs wonderfully with the smoky, spicy flavour of the Boerewors, while the residual sugar – often minimal – balances the tomato acidity in the smores. An excellent all-rounder for BBQ dishes with plenty of flavour and smoothness.
Tempranillo (Spain, Rioja DOCa) A classically mature Tempranillo with notes of dried cherries, leather, tobacco and subtle vanilla is a perfect match if you want to enhance the dish a little more nobly. Its medium acidity and silky texture complement the creamy mouthfeel of the mash, while the tertiary flavours interact wonderfully with the slightly smoky sausage.
Malbec (Argentina, Mendoza) Dark, velvety, spicy – Malbec brings concentrated fruit, depth and sometimes earthy components. These characteristics make it a particularly robust companion for grilled meat dishes. It unfolds its full potential in combination with boerewors, especially if the smoor has been seasoned with a good dose of garlic or chilli.
The recipe:
South African Boerewors mit Maisbrei und Tomaten-Smoor
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Topf für den Maisbrei
- 1 Pfanne für das Tomaten-Smoor
- 1 Schneidebrett und Messer
Ingredients
- 400 g Boerewors
- 1 EL Pflanzenöl
Für den Maisbrei:
- 500 ml Wasser
- 1 TL Salz
- 150 g Maismehl
Für das Tomaten-Smoor:
- 1 Zwiebel fein gehackt
- 2 Knoblauchzehen fein gehackt
- 1 EL Pflanzenöl
- 400 g gehackte Tomaten Dose
- 1 TL Zucker
- 1 TL Paprikapulver
- Salz und Pfeffer nach Geschmack
Preparation
Boerewors grillen:
- Den Grill oder die Grillpfanne auf mittlere Hitze vorheizen.
- Die Boerewors mit etwas Öl einreiben und von allen Seiten ca. 15 Minuten grillen, bis sie durchgegart und schön gebräunt ist.
Maisbrei zubereiten:
- Wasser mit Salz in einem Topf zum Kochen bringen.
- Das Maismehl unter ständigem Rühren einrieseln lassen.
- Bei niedriger Hitze ca. 30 Minuten köcheln lassen, dabei regelmäßig umrühren, bis der Brei dick und cremig ist.
Tomaten-Smoor zubereiten:
- In einer Pfanne das Öl erhitzen und die Zwiebel darin glasig dünsten.
- Knoblauch hinzufügen und kurz mitbraten.
- Gehackte Tomaten, Zucker und Paprikapulver hinzufügen.
- Mit Salz und Pfeffer abschmecken und ca. 15 Minuten köcheln lassen, bis die Sauce eingedickt ist.
Anrichten:
- Den Maisbrei auf Tellern anrichten, die gegrillte Boerewors darauflegen und mit dem Tomaten-Smoor servieren.
Empfohlene Beilagen:
- Chakalaka (scharfes Gemüse-Relish)
- Grüner Salat
- Gegrilltes Gemüse
