3 large potatoes, washed and rinsed 
1 cup olive oil 
4 T Maldon salt 
600 g Woolworths Grabouw boerewors 
200 g butter, cubed 
4 cups Woolworths 6-month-matured Cheddar, grated 
60 g chives, chopped 
For the chakalaka:
3 large onions, sliced 
1 cup canola oil 
2 T Maldon salt 
100 g garlic, crushed 
80 g ginger, crushed 
200 g garam masala 
100 g ground turmeric 
45 g curry powder 
80 g chilli flakes 
100 g tomato paste 
400 g grated carrots 
2 large red peppers, sliced 
2 large yellow peppers, sliced 
2 large green peppers, sliced 
2 x 410 g cans baked beans 

1. Preheat the oven to 200°C or preheat a pizza oven to high.
2. Prick the potatoes all over, then rub with oil and season with salt. Wrap in foil and bake for 40 minutes, or until soft. Allow to cool while you prepare the other components.
3. To make the chakalaka, sauté the onions in the oil with 2 pinches of salt until translucent. Add the garlic and ginger and cook for 4 minutes. Add the dry spices including the chilli flakes and cook for 1 minute. Add the tomato paste and cook for 5 minutes.
4. Add the carrots and peppers and cook for 15 minutes or until caramelised. Add the baked beans and cook over a medium heat for about 20 minutes. Set aside.
5. Prepare a hot braai and cook the boerewors for 6 minutes on one side, then turn and cook for a further 4 minutes. Remove from the grid and allow to rest for 4 minutes. Slice into bite-sized pieces and set aside.
6. If using a pizza oven, make sure it’s very hot, or preheat the oven to 220°C. Place half the butter into a large cast-iron pan. Smash the potatoes to make a thin layer in the pan and season with salt. Spread the remaining butter onto and around the potatoes.
7. Arrange the boerewors on top of the potatoes, then fill the gaps with chakalaka (be generous). Sprinkle over the cheese.
8. Cook in the pizza oven or oven until the cheese is golden and crispy, about 15 minutes.  Remove from the pizza oven and sprinkle over the chives and some more Maldon salt. Serve immediately.

SHOP INGREDIENTS