Roosterkoek (say “roor-stir-cook”) or Grill Cakes hails from South Africa. It is a traditional bread to accompany a braai or barbeque. Roosterkoek are balls of bread dough cooked on a grid over the coals, and are best eaten piping hot and straight off the grill.

Click here to read Roosterkoek, Rieldans and the love of country.

Ingredients:

500 ml (2 C) cake flour
5 ml (1 t) salt
5 ml (1 t) sugar
10 g packet instant yeast
250 ml (1 C) warm water
To serve:
Apricot Jam and grated cheddar cheese

Method:

Sieve the flour into a large bowl.
Add the salt, sugar and instant yeast and stir to mix.
Slowly add enough of the water to bring the mixture together into a dough.
The dough should be soft but not sticky.
Knead the dough for a few minutes by hand.
Form the dough into a ball and place in a bowl.
Cover the dough with a damp cloth and leave in a warm place until doubled in size.
Knead the dough back into a ball and divided evenly into 10 or 12 pieces.
Leave to rise again for a few minutes.
Cook the roosterkoek on a grid over medium heat coals, turning occasionally until cooked through.
Serve hot straight off the coals with butter, apricot jam and cheddar cheese.

Comments are closed.