Cut sausages into chunks. Next peel potatoes and carrots and cut them into chunks as well. Then peel and mince garlic, onions and ginger root and dice bell peppers. In a large saucepan or pot, heat 2 tablespoons sunflower oil (or whatever you prefer) over medium heat and brown the the sausages. Don’t overcrowd the pot, otherwise the meat won’t brown.
Remove the meat from the pan and set aside. In the same pan (without cleaning it) add the onions, garlic, ginger and bell peppers and cook for about 5 minutes or until soft. Add tomato paste, thyme, pepper, cayenne pepper, sugar and salt and cook for another minute. Then add potatoes and carrots and stir in canned tomatoes and hot water and bring to boil. Once it boils, turn down the heat to medium low, cover with the lid and let it cook for about 15 minutes, stirring occasionally.
Add back the browned sausages and cook for another 15 minutes, half covered. Taste the stew and season again with salt and pepper if necessary. Serve hot with pap, yellow rice or a slice of bread. Enjoy!
