Ingredients

Method

For the roosterkoek:
• 360 g self-raising flour
• 3 cups plain double-cream yoghurt
• 2 T salt
• 2 T sugar
For the tomato-and-onion salsa:
• 400 g Woolworths Roma tomatoes, quartered and thickly sliced
• 1 red onion, thinly sliced
• 6 T coriander, roughly chopped
• 2 T sugar
• 1⁄4 cup sherry vinegar
• sea salt and freshly ground black pepper, to taste
• extra virgin olive oil, for drizzling
For the cod roe butter, mix:
• 250 g butter, softened
• 90 g Woolworths smoked cod roe paste (or half the tube)

Method

Ingredients

1.  To make the roosterkoek, combine all the ingredients and knead to make a ball. Flour a work surface, then turn out the dough and knead for about 2 minutes until smooth.

2. Place a sheet of baking paper on a baking tray and lightly dust with flour. Place the dough in the tray and gently press and stretch it to fill the tray. Lightly dust with flour and set aside.

3. To make the salsa, combine all the ingredients except the oil. Toss until the sugar has dissolved and place in a serving bowl. Drizzle with olive oil.

4. Place a braai grid over medium coals and gently turn out the dough onto the grid, removing the baking paper. Cook for 7–8 minutes, or until golden brown and loosened from the braai grid, which makes it easier to turn over.

5. Carefully turn over and cook for a further 8 minutes, or until it makes a hollow sound when tapped. If the bread is dark on both sides but not yet cooked inside, move it to a cooler side of the braai and continue cooking and turning until it is cooked through.

6. Serve the roosterkoek on a board or platter with the cod roe butter and salsa.

Find more braai recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistants: Josh Van Zyl, Ellah Maepa and Lerato Maepa