Fresh take on African Food

Fresh take on African Food
Get to know the recipes of Africa.

Pro Tips and African Recipes

Welcome to our African Food Love blog, where we take you on a culinary journey through the rich and diverse flavors of the continent. From the spicy stews of North Africa to the colorful and aromatic dishes of West Africa, we aim to showcase the unique ingredients and cooking techniques that make African cuisine so special. Through our blog, we'll share recipes, stories, and cultural insights that will transport you to the heart of the African kitchen. Whether you're a seasoned foodie or a curious beginner, we invite you to join us on this adventure and discover the many tastes of Africa.

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Breakfast Boerewors in South Africa

Serve your minced meat breakfast boerewors sausage patties in between two slices of bread, tomatoes, cheese, eggs for the ultimate Boerewors sandwich.

Southern African breakfast Boerewors sausage patties are easy to make.

In South Africa, Boerewors are traditionally cooked over coals as part of a barbecue, or fried in a pan on the stove inside casings to make link sausages. Today we are making Boerewors sausage patties instead of links.

It is essential to know the difference between minced meat and ground meat when making South African Boerewors. Boerewors uses minced meat and not ground meat. Minced meat is meat that is chopped up very finely; ground meat is more pulverized since it is put through a meat grinder possibly with other fillers such as fat, soybeans and water to bulk the ground meat up.

The word Boerewors is literally translated to farmer’s sausage in the Dutch Afrikaans language and is a traditional South African sausage. The spice coriander and cloves define Boerewors taste. Serve in between two slices of bread, mushrooms, tomatoes, cheese and eggs for the ultimate Boerewors breakfast sandwich.

Breakfast sandwich with Boerewors sausages
Breakfast sandwich with Boerewors sausages

Breakfast Boerewors sausage patties ingredients and directions.


1/2 pound minced beef.

1/2 pound minced pork.

1/4 cup white vinegar.

1 tablespoon ground coriander.

1 1/2 teaspoons coarse salt.

1/2 teaspoon ground cloves.

1/4 teaspoon all spice.

1/2 teaspoon freshly ground black pepper.

1 1/2 teaspoons coarse salt.

2 large chicken eggs.

2 teaspoons vegetable oil.


Mix together the beef, pork, and spices in a large bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.

Divide the Boerewors mixture into eighths and shape each portion into a 2 1/2-inch disk.

Heat a skillet over high heat with the oil. Fry the Boerewors on both sides until completely cooked through and golden brown, about 4 minutes per side. 

Drain and serve in between two slices of bread, mushrooms, tomatoes, cheese and eggs for the ultimate Boerewors breakfast sandwich.

Breakfast sandwich with Boerewors sausages
Breakfast sandwich with Boerewors sausages

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More easy breakfast, lunch and dinner recipes from African Food Love to make right now so you never have to eat or prepare a boring meal again.

  1. Veggie Okra Stew
  2. Rice Bread
  3. Muamba Chicken Stew and Funge
  4. What Is Fufu and Ugali
  5. How to Cook Ostrich Meat

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African Food Love recipe secrets for kitchen success.

Simple Cooking Tips

Make sure your cooking work area has good lighting so you can safely see what you are cutting, seasoning and cooking.

Get comfortable with the recipe, read it all the way through. Always read and re-read your recipes before you start cooking.

Season and taste as you go. Always taste your food before seasoning.

Spices and herbs are essential to African food cooking and baking. Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose their flavor when exposed to humidity and heat.

Recipes are only a guideline so feel free to substitute items that you like.

When cooking with chili peppers, protect your hands and eyes by wearing rubber gloves. Or coat your hands in vegetable oil and wash them with soap and water immediately after handling.