Recipe of the day: Wors stew with carrots and potatoes

The weekend ahead promises to be a cold one, and what better way to fight off the cold than with a warm and heart wors stew with carrots and potatoes.

Enjoy your hearty wors stew with a side of hot steamed bread, fluffy rice of your choice, or a side of steaming hot pap.

Wors stew with carrots and patotes

Ingredients

• 500g fresh sausages
• 2 small onions or 1 medium onion
• 3 garlic cloves
• 2 bell peppers large
• 1 teaspoon dried thyme
• 1 tablespoon tomato paste
• 1 teaspoon salt
• ½ teaspoon sugar
• 400g carrots
• 400g potatoes
• 400g canned diced tomatoes
• 250ml water hot
• 2 tablespoons sunflower oil
• ½ teaspoon cayenne pepper
• 1 teaspoon pepper
• 10g fresh ginger root

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Instructions

1. Cut sausages into chunks. Next peel potatoes and carrots and cut them into chunks as well. Then peel and mince garlic, onions and ginger root and dice bell peppers. In a large saucepan or pot, heat 2 tablespoons sunflower oil (or whatever you prefer) over medium heat and brown the the sausages. Don’t overcrowd the pot, otherwise the meat won’t brown.
2. Remove the meat from the pan and set aside. In the same pan (without cleaning it) add the onions, garlic, ginger and bell peppers and cook for about 5 minutes or until soft. Add tomato paste, thyme, pepper, cayenne pepper, sugar and salt and cook for another minute. Then add potatoes and carrots and stir in canned tomatoes and hot water and bring to boil. Once it boils, turn down the heat to medium low, cover with the lid and let it cook for about 15 minutes, stirring occasionally.
3. Add back the browned sausages and cook for another 15 minutes, half covered. Taste the stew and season again with salt and pepper if necessary. Serve hot with pap, yellow rice or a slice of bread. Enjoy!

This recipe was found on esterkocht.com