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1 pair of spicy chorizo sausage cut into round rings at an angle ( you may use any other suitable spicy sausage ) if you choose
6 medium potatoes chopped into medium sized pieces
1 3/4 cups beef stock made up from ( Ina Paarman stock sachets )
2 onions diced
2 tbsp olive oil
1 chilli diced
1 1/2 tsps garlic and chilli paste
3 tsp paprika
1 1/2 tsp smoked paprika from Woolies
1 1/2 tsp dried marjoram
Sprinkle of dried chilli flakes
Salt to taste and few cracks black pepper
In a large saucepan fry the chorizo sausage for 2 mins, then remove and set aside.
Then to the saucepan add chopped onions, garlic and chilli paste and chilli and sauté until tender.
Add chopped potato and fry for a further 3 mins while stirring over medium heat.
Pull saucepan off heat and add the paprika powders and marjoram and chilli flakes.
Then return to heat and cook for a further 2 mins.
Add beef stock and cook the potatoes simmering on low heat for 15 mins or until the potatoes are soft.
After 10 mins add the chorizo back into saucepan. Taste for additional salt , garnish with coriander and extra chopped chilli (optional) serve with Roti. Enjoy!
2 cups cake flour
2tbls butter or ghee
1 cup boiling water.
Mix together and knead into a dough.
Roll out into a big roti and sprinkle lightly with flour.
Roll up into a swissroll and cut into 8 pieces.
Form each into a ball.
Roll out and fry turning over a few times until nicely speckled.
Repeat until all have been rolled and fried
Recipe: Faye Abrahams
Prepared, submitted and tried and tested by: Gail Haselsteiner