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: Roosterkoek comes from the Afrikaner farm and trekking tradition of baking bread over open coals, and its Afrikaans name means 'grid cake', after the braai grid (rooster) it cooks on.
More from South Africa
Part of World of Street Food — 3443 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.