Hello friends! It’s Heritage Day tomorrow and I’m sure most of you are gearing up a for a delicious braai. I can’t think of a better recipe than this to share with you for this occasion, so here’s a bredie (or gravy) to remember!

Our friend Steve, or better known to us as Lumpy, was enthusiastic about anything to do with friends and food. His passion for the outdoors meant lots of outdoor cooking, and if Lumpy was braaiing, there was bound to be pap with Lumpy’s Tomato Bredie alongside it. This recipe yields more bredie than you’d probably know what to do with, so be sure to get a big pot out when you start making this. But in true Lumpy style, he’d rather have made way too much than too little – in fact, it’s so delicious you probably won’t have a morsel left.

Here’s what goes in:

• 2 onions, chopped
• Olive oil for frying
• 200g good quality boerewors
• 1 clove of garlic, crushed
• 2 teaspoons paprika
• 1 teaspoon chopped fresh chilli or chilli paste
• Salt and pepper to taste
• 1 green pepper, chopped
• 1 cup white wine
• ½ cup sherry
• 1 cup chicken stock
• 2 tins chopped peeled tomatoes
• 1 small tin of tomato paste (about 70g)
• A dash of Worcestershire sauce
• Half a packet brown onion soup, to thicken

How to do it:

In a heavy-based pot, fry the onion in a little olive oil until translucent, then add the green pepper and garlic. Remove the boerewors from its casing and add it into the pan. Break it up a bit using a fork and allow it to brown as you add the spices, chilli, and a dash of Worcestershire sauce. Pour in the sherry and white wine and turn it down to a simmer so the alcohol can reduce.

Add the stock, tinned tomatoes, and tomato paste and simmer for another 30 minutes to allow the tomatoes to cook through. After this time the sauce should have reduced and thickened somewhat, but can be thickened a bit more by stirring in a paste of brown onion soup. (Make this by adding a small amount of boiled water to the gravy powder in a cup or jug, and mix it into a smooth paste). Cook for another 5 minutes at which time the bredie will be rich and dark in colour, and ready to serve over your pap or Boerie rolls.