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Classic South African recipe for Worsjuweel – a casserole dish with boerewors, rice, chutney and delicious spices.


  • 500 gram raw boerewors
  • 1 tin (410 gram) apricot halves in juice
  • 1 onion
  • 1 green pepper
  • 1 cups (200 gram) raw rice (brown for low GI)
  • 2 tablespoons oil
  • 2 teaspoons mild curry powder
  • 1/2teaspoon turmeric
  • 2 cups boiling water
  • 2 tablespoons chutney
  • 1/2teaspoon salt
  • Pinch of pepper


Set oven to 180C.

Chop onion and green pepper.

Saute the onion and green pepper in the oil until the onion softens.

Push onion and green pepper to one side in pan. Add the curry powder and turmeric and allow to release its flavour before mixing with onion and green pepper. Take care not to let anything burn.

Add boiling water, chutney, salt and pepper and allow to boil for 2 minutes.

Cut the sausage in bite-size pieces and place in a 2-litre casserole dish.

Sprinkle rice over.

Spread the onion mixture over the sausage and rice.

Scatter the apricot halves over the dish and add the apricot juice.

Place the lid on the casserole and bake the dish in the preheated oven for 1 1/2 to 2 hours at 180C.

Stir gently and serve warm.

Recipe from Rainbow Cooking