Boerie roll
with a twist

METHOD
1. Heat the oil in a saucepan and fry the onions and green peppers until soft
2. Add the grated carrots and sauté for a further 10 minutes, or until softened. Add the OBC Shisanyama spice and stir for a minute.
3. In a small bowl, make a smooth mixture of the OBC Chakalaka and water, and add this to the saucepan. Stir well and simmer over a medium-low heat for 15-20 minutes, or until the chakalaka reaches the desired consistency.
4. Braai the boerewors over low to medium coals until cooked through, taking care not to burn it on the outside. Remove from the grid and cut into portions.
5. Slice the rolls lengthways, and butter them (optional). Place a boerewors piece in each roll and top with the chakalaka and cheese