Grilled Bread · Braai Staple
Roosterkoek
Photo: South African Tourism / Wikimedia Commons · CC BY 2.0
Many South Africans consider roosterkoek, not the meat, the highlight of a braai — freshly grilled and split open at the table while still steaming.
Soft yeast-dough rolls cooked directly on the braai grid over open coals until charred outside and pillowy within, then split and slathered with butter, jam or cheese. Farm stalls and roadside markets across the Cape grill them fresh to order.
Why it's made this way: The technique traces back to the Cape's indigenous Khoi people, who cooked bread over open coals long before the word entered Afrikaans, making roosterkoek one of South Africa's oldest surviving braai traditions.
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