Nosipho's one-pot wonder, Boerewors Bredie, gets its irresistible flavour from MAGGI Lazenby Worcestershire Sauce #onepotboereworsbredie#homecookingideas#africancuisine#foodieofsa#mzansifoodie Makes 20Hands-on time: 10 minutesHands-off time: 30 minutesINGREDIENTS1 tray (650g) boerewors diced onion1 tbsp crushed garlic1 tbsp mild curry powder1 tbsp dried mixed herbs1 tin (410g) crushed tomato2 tbsp Maggi Lazenby Worcestershire Sauce, plus extra for serving1 cup beef stock2 carrots, cut into chunks1 potato, cubedServing suggestion:Parsley, choppedDomboloMETHOD1. In a large pot, fry the boerewors on medium heat for 5-7 minutes, flipping occasionally, until golden brown. Remove the boerewors and cut into smaller pieces. Set aside and remove the excess oil from the pot. 2. To the lightly greased pot, add the onion and caramelise for about 2-3 minutes. Add the garlic, curry powder and mixed herbs and saut for a few seconds until fragrant. 3. Add the crushed tomato, Maggi Lazenby Worcestershire Sauce, beef stock, cup of water, carrots and potatoes and simmer, covered, for 10-12 minutes until the vegetables are tender. Add the boerewors back to the pot and simmer for a further 5 minutes, uncovered, allowing the bredie gravy to thicken.4. Add an extra dash of Worcestershire sauce and garnish generously with freshly chopped parsley, serve with warm dombolo and ENJOY!