Roosterkoek

1. 1A yeast-risen wheat dough (not a quick batter)
2. 2Cooked directly over open braai coals on a grid, not baked in an oven
3. 3Develops a charred, smoky crust with a soft fluffy crumb
4. 4Shaped into individual hand-sized rolls
5. 5An accompaniment to the braai, eaten torn open and filled

Grilling over coals

Direct coal heat chars the crust and adds the smoky braai flavour that defines roosterkoek over an oven roll

Yeast proofing

Fermentation gives the airy, bready interior that sets it apart from flat griddle cakes

Served

Whole roll, torn open and filled or buttered

Temperature

hot

Portion

one or two rolls per person

Pairs with

Butter · Apricot jam · Grated cheese · Braai meats

• Butter filling → Jam or cheeseadmissible

  Fillings vary freely to taste

• Grilling over coals → Oven bakinginadmissible

  Oven-baking removes the char and smoke — it becomes an ordinary bread roll, not roosterkoek

• Baking in an oven instead of grilling, losing the char
• Cooking over flames that burn the outside before the inside cooks — coals must be settled
• Skipping the yeast and producing a dense flatcake

A shared Afrikaans braai bread of Namibia and South Africa, grilled over coals at the fire.

Shared by: Namibia, South Africa

1. 1.South African and Namibian braai tradition

Confidence: high