SOUTH AFRICAN SUSHI

I love food because it not only nourishes the body but the soul and spirit as well—no wonder the first congregations in Acts ate together daily (O'Loughlin, 2015:27– 37). Apart from the social aspect, I believe in getting as much taste as possible into every mouthful. 

This South African sushi resulted from my daughter participating in an informal cooking competition where they were given limited produce and had to come up with something original

INGREDIENTS

Maize porridge, cooked ...........................................................................320 g 
Boerewors, cooked .....................................................................................1 kg

OPTIONAL INGREDIENTS (TO TASTE) 

 Biltong dust 

 Onions (crispy) 

 Peppadews 

 Carrots 

 Spring onions (crispy)

 Micro herbs 

 Cheese (grated) 

 

METHOD

1. Place a piece of cling wrap on the countertop. 

2. Spread some cooked maize porridge (cooled) onto the cling wrap. 

3. Place a length of cooked boerewors (cooled) in the middle. 

4. Roll the maize porridge into a sausage shape around the boerewors with the aid of the cling             wrap. 

5. Remove the cling wrap. 

6. Using a small, serrated knife heated in hot water, slice the roll into 2 cm wide medallions. 

7. Place flat on a serving platter and garnish. 

VARIATIONS 

1. Roll the maize ‘sausage’ in biltong dust before slicing. 

2. Add grated cheese or a splash of peppadew to each medallion. 

3. Place thin slices of avocado on top