South African Sushi

And why not? Sushi ingredients with a SA twist, served with spicy chakalaka relish that you can make yourself.

To make your uniquely South African sushi cook the boerewors on the braai until just cooked through. To make the pap, add 4 cups of water and 1 teaspoon of salt to a saucepan and bring to the boil. Turn down the heat and add the maize meal. Stir for 2 minutes, to make sure there are no lumps, and simmer for 20 – 25 minutes with the lid on, stirring every 5 minutes. Add olive oil and mix well. Make the onion purée by adding the chopped onion to the butter with the cloves and a dash of salt and pepper, and simmering on a low heat until the onions are translucent and cooked. Use a stick blender or transfer to a blender to blend to a purée. To make the sushi, line a sushi matt with plastic or foil and oil well so the ingredients don’t stick. Top with a nori sheet. Spread out an even layer of pap, about 1cm thick, then add a layer of onion purée. Place a length of wors the length of the mat along one edge, roll up and make square edges. Dip into egg and then into Panko crumbs to coat evenly. Repeat the process until the sausage is used up. Heat oil in a pan and cook the lengths on all sides until golden brown. Drain on kitchen paper and cut into ‘sushi’ lengths. Serve with chakalaka dipping sauce.

For the South African Sushi

• 500g boerewors
• Panko crumbs
• Vegetable oil for shallow frying
• 1 egg, beaten
• 3 – 4 sheets nori

Pap

• 300g maize meal
• 1 tablespoon olive oil
• Onion purée
• 2 onions, chopped
• 4 tablespoons butter
• Dash of ground cloves
• Salt and pepper

Chakalaka

This spicy relish can be served as an accompaniment to cold cuts and cheese or sausages, and is especially good with braai meat. Ingredients vary and chopped cabbage or cauliflower can also be added.

• 1 large onion, finely chopped
• A dash of olive oil
• 2 green, yellow or red peppers, finely chopped
• 1 clove garlic, crushed
• 4 teaspoons hot curry powder
• 2 green chillies, finely chopped
• 6 large tomatoes, grated
• 4 large carrots, grated
• 1 x 450g can baked beans
• ½ teaspoon salt

Add sunflower oil to a pan followed by the onions and green pepper. Fry gently until the onion is soft. Add garlic, curry powder and chillies and cook for 1 minute. Add carrots and tomatoes and cook for a further 15 minutes. Lastly, add the baked beans and salt and heat through. Serve.