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COMPETITION DATES – 2022 ENTRIES NOW CLOSED

ENTRIES OPEN from Monday, 23 May 2022 to Friday, 17 June 2022.

PAPER JUDGING will be done by the South African Chefs Association between Monday, 18 July 2022 and Friday, 22 July 2022 where the TOP 30 recipes will be selected.

The TOP 10 RECIPES will be selected out of the TOP 30 on Wednesday, 3 August 2022.

The TOP 10 FINALISTS will take part in the FINALE on Saturday, 27 August 2022 where the OVERALL WINNER will be announced.

The WINNING RECIPE will be available in-store on Friday, 9 September 2022.

entry process

STEP 1: MAKE SURE YOU HAVE A TRADITIONAL BOEREWORS RECIPE You must enter your special boerewors recipe that contains your own unique combination of spices.
PLEASE NOTE that no commercially available pre-mixed spices and/or batch packs of new or existing recipes will be allowed.

This recipe must comply with the traditional boerewors guidelines, available on the "GUIDELINES" section of this website. Your recipe needs to make up 3kg of boerewors.

STEP 2: ENTER

Entries to the 2022 Championship Boerewors Competition have now closed.
Should you have any queries, please contact 0800 203 154 (toll-free from a landline).

STEP 3: ENTER YOUR RECIPE
Ensure that you have filled in all the entry fields, including your personal details and the fields of the meat, fluids and spice components. Please remember to include your special boerewors recipe method.

THE JUDGING PROCESS

Your recipe will go through a validation process to ensure that your boerewors recipe complies with the specifications and requirements of the South African Chefs Association. Entrants will be contacted telephonically to verify all the details supplied, and to be informed of the judging process and future proceedings once their recipe has been validated. All telephone calls will be recorded to ensure absolute accuracy. This is the start of the judging process.

PREPARING YOUR boerewors, ONCE YOU’VE MADE IT TO THE TOP 10!

Note that you are only required to prepare your boerewors recipe should you make it to the final round of the competition.

You must know how to prepare your boerewors: grinding the meat, adding your mix of herbs and spices, and finally stuffing the mixture into the casing.

To ensure fair judging, entrants must use a thick (28/32 calibre) casing.

For technical assistance with spices or casings, please contact one of the following companies:

Deli Spices: 021 505 2000

Crown National: 021 527 5000

Freddy Hirsch:
Cape Town 021507 4500
Johannesburg 021 511 4000

Exim: 021 511 4000