Ingredients

Method

• 3 T canola oil
• 1 onion, roughly chopped
• salt, to taste
• 250 g butter, softened
• 2 T Woolworths fresh harissa paste (or the Woolies masala paste)
• freshly ground black pepper, to taste
• coriander, roughly chopped, to garnish
For the roosterkoek:
• 360 g self-raising flour
• 3 cups plain double-cream yoghurt, plus extra if required
• 2 T salt

Method

Ingredients

1. Heat the oil in a saucepan over a medium heat, then add the onion and season with salt. Cook until the onion has caramelised and softened, then remove from the pan and allow to cool completely.

2. Place the softened butter in a bowl with the onion, masala paste and pepper. Mix, then spoon into a serving dish and chill until needed.

3. To make the roosterkoek, combine the flour, yoghurt, salt and sugar using a wooden spoon until a rough dough forms. Turn out the dough onto a floured work surface and knead until smooth. Set aside while preparing a braai.

4. Gently place the dough on the braai grid over medium coals and braai for 10 minutes, or until the base is firm enough to handle. Carefully turn over and cook the other side for another 10 minutes. The bread should have a hollow sound when tapped. If the bread still sounds dense inside, braai for a bit more, turning every 3 minutes until cooked through.

5. Serve the warm bread with the butter, garnished with coriander.

Find more braai recipes here. 

Videography: Romy Wilson 
Photographer: Shavan Rahim