On the heat. Garlic-chilli runs hot

Ingredients

• 1 kg lamb boerewors, coiled
• 1 kg garlic & chilli mutton wors, coiled
• 4 long skewers
• — CHAKALAKA, TO SERVE
• 2 onions, 2 peppers, sliced
• 3 carrots, grated
• 2 tbsp curry powder
• 1 tin baked beans · 1 tin chopped tomato
• Chilli, to taste

Method

1. Pin each coil with two skewers at right angles. Never separate a coil into links — it dries out at every cut end.
2. Fry the onions, peppers and carrot for the chakalaka, add curry powder, cook two minutes, then tomato and beans. Simmer 20 minutes.
3. Medium coals, grid high. Both coils on. The boerewors is coriander-led and burns more easily than the chilli wors — put it on the cooler side.
4. Turn every 3 minutes for about 18 minutes. Do not prick either coil.
5. Rest 5 minutes, cut at the table, chakalaka and a soft roll alongside.

Cook's note. The difference. Boerewors is led by roasted coriander and is aromatic rather than hot. The garlic-chilli wors is the Durban answer to a merguez — see the Moroccan chapter for what else to do with it.

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