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.
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
Apricot Jam and grated cheddar cheese
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.