Corn Tacos with Boerewors Chakalaka, Cucumber & Coriander Salsa and Amazi Cream

A hearty and flavourful combination of boerewors and chakalaka, combined with a zesty salsa and creamy Amazi topping.

SERVES 4

Easy

30 min

20 min

RECIPE DEVELOPED BY:

Lindelwa Sangweni - ICA third year student specialising in New Product Development

STYLING & PHOTOGRAPHY:

Jade Bruigom - ICA third year student specialising in Culinary Media Communication

WINE PAIRING:

BOEREWORS CHAKALAKA

500g (1 packet) Boerewors

125 ml (½ cup) vegetable oil

1 (160g) onion

2 (14g) garlic cloves, finely chopped

10 ml (2tsp) fresh ginger, grated

2 (10ml) small red chillies, finely chopped

1 (70g) large carrot, diced

¼ (¼ cup) red pepper, diced

¼ (¼ cup) green pepper, diced

¼ (¼ cup) yellow pepper, diced

5ml (1tsp) cinnamon, ground

5ml (1tsp) star anise, ground

5ml (1tsp) paprika

5ml (1tsp) curry powder

5ml (1tsp) cayenne pepper

5ml (1tsp) cloves, ground

10ml (2 tsp) tomato paste

10 ml (2 tsp) white granulated sugar

10 ml (2 tsp) salt

5 ml (1tsp) black pepper

1 tin (400g) baked beans

CUCUMBER AND CORIANDER SALSA

250 ml (1 cup) cucumber, diced

1 (5ml) small green chilli, deseeded and finely chopped

125 ml (125g) tomato, diced

zest of one lime

¼ (¼ cup) yellow pepper, diced

5g (1 tsp) fresh coriander, finely chopped

salt, to season

AMAZI CREAM

250 ml (1 cup) Amazi

10 g (2 tbsp) chives, roughly chopped

1 (7g) garlic clove, roughly chopped

5g (1tsp) fresh coriander, roughly chopped

salt and ground black pepper, season to taste

BOEREWORS CHAKALAKA

Heat a medium pan over high heat until it reaches the smoking point.
Sear each side of the boerewors for 5 minutes per side, ensuring even browning.
Rest for 10 minutes before slicing the cooked boerewors into 3cm pieces.
Heat oil in a large pot over medium heat. Sweat onions until soft and translucent.
Add peppers, garlic, and chillies, cooking for another 2-3 minutes.
Add spices and cook until fragrant, 1 minute
Add tomato paste and cook for another minute.
Stir in grated carrots and baked beans and allow to simmer for 5 minutes before adding the boerewors pieces.

CUCUMBER AND CORIANDER SALSA

Combine all the ingredients in a medium sized bowl and season to taste.

AMAZI CREAM

Blend all the ingredients together until a smooth consistency is reached.

TO SERVE

Preheat the oven to 180°C.
Place the taco shells open side down on a baking sheet and bake for 3-5 min until crisp.
Remove from the oven and fill with boerewors chakalaka.
Top with salsa and finish with a dollop of Amazi cream

As part of a unique partnership with @SantaAnnas, ICA third-year students were tasked with creating original recipes using Santa Anna’s range of authentic Mexican-style products – reimagined through a South African lens. The theme: Mexican Style, South African GEES!
This dish was developed by Lindelwa Sangweni, a New Product Development student, and styled and photographed by Culinary Media Communication student Jade Bruigom. Crispy tacos are filled with a boerewors chakalaka, fresh cucumber and coriander salsa, and a smooth Amasi cream.

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Corn Tacos with Boerewors Chakalaka, Cucumber & Coriander Salsa and Amazi Cream

BOEREWORS CHAKALAKA

CUCUMBER AND CORIANDER SALSA

AMAZI CREAM

BOEREWORS CHAKALAKA

CUCUMBER AND CORIANDER SALSA

AMAZI CREAM

TO SERVE

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