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Wors stew in a beige bowl
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5 from 1 vote

Wors Stew

This Wors Stew is made with butter beans and potatoes and definitely comfort in a bowl
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: South African
Keyword: chicken wors stew, easy wors stew, south african recipes, wors stew
Servings: 4

Ingredients

Frying the Wors

  • 600 gram chicken wors
  • 1/2 cup water
  • 3 tablespoon vegetable oil

Stew

  • 3 small potatoes cubed
  • 410 gram butter beans
  • 1 medium onion diced
  • 1 teaspoon ginger garlic paste
  • 2 sprigs fresh thyme
  • 2 green chillies
  • 400 gram diced tomatoes
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoon origanum
  • 2 teaspoon hot curry powder
  • 1 teaspoon smoked paprika
  • 2 teaspoon worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 cup chicken stock
  • 1 cup water
  • salt
  • pepper

Instructions

Frying the Wors

  • Place the chicken wors with half cup water in a large pan. Cook on a medium heat until the liquid dries.
  • Add the oil to the pan and allow the wors to fry until golden brown. Remove, cut into bite size pieces and set aside.
  • To the same pan, add the onion and fry until translucent. Add the ginger garlic paste and cook for 30 seconds.
  • Add the fresh thyme. Add the spices and worcestershire sauce. Cook for 30 seconds.
  • Add the green chillies and the canned tomatoes. Add the tomatoes and tomato paste and cook for about 5 minutes, the oil will surface to the top when ready. Add the sugar and mix well.
  • Add the potatoes and cook for 2 minutes. Add the chicken stock and water and cook on a low heat until the potatoes are soft and tender, should take between 30 minutes to an hour depending on altitude.
  • Once the potatoes are tender add the butter beans (rinsed and drained) to the pan. Cook for a further 5 minutes and return the sausages to the pan.
  • Season with salt if required and add some cracked black pepper. Garnish with fresh parsley.

Notes

  1. You can use any wors you prefer. 
  2. If you don't have worcestershire sauce you can omit it, although it does add to the flavour.
  3. The chillies is optional.
  4. Adjust the amount of sugar and salt according to your taste
  5. Curry powder is different to the South African masala so I don't recommend using masala for this dish.
  6. I live at high altitude so the potatoes did cook for a long time, however you can parboil them before adding to the dish. If you live on the coast you can adjust the liquids accordingly as I needed more based on the amount of time it took for the potatoes to cook.
  7. And if you are not in South Africa you an use any sausages you prefer.