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Boerewors & Mash with Chakalaka

Easy and budget friendly, this recipe is the perfect solution to busy weekday cooking.


Mashed Potato

  • 1 kg potatoes
  • 125 ml (½ C) milk
  • 45 ml (3 T) butter
  • salt and freshly cracked black pepper


  • 500 g boerewors
  • 30 ml (1 T) sunflower oil
  • 1 large onion, sliced
  • 1 x 400 g can Rhodes Quality Chakalaka Hot & Spicy



  1. Peel the potatoes and chop into quarters.
  2. Place the potatoes in a large saucepan of salty water and bring to the boil.
  3. Cook over medium heat until the potatoes are soft and can be poked through with a knife without resistance.
  4. Drain in a colander.
  5. In the same saucepan, place the milk and the butter and bring to the heat.
  6. Return the drained potatoes to the saucepan, and over a low heat, mash with a potato masher, incorporating the milk and melted butter until the mash is smooth and creamy.
  7. Season the potato mash to taste with the salt and pepper and set aside.
  8. Fry or grill the boerewors until cooked and browned on both sides.
  9. Remove from pan and set aside.
  10. Drain excess fat from the pan.
  11. Heat the oil in the same pan and fry 1 large sliced onion until softened.
  12. Add the Rhodes Quality Chakalaka Hot & Spicy and bring to the boil.
  13. Cut the boerewors into smaller pieces and add to the chakalaka mix.
  14. Heat through and serve hot over the mashed potato.

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