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Isjingi

Nut recipes

Isjingi

30 minutes

Tempura spring onions with ibhisto

Aliums

Tempura spring onions with ibhisto

20 minutes

Crunchita with chilli crisp

Easter recipes

Crunchita with chilli crisp

Roasted red peppers with Hollandaise

Easter recipes

Roasted red peppers with Hollandaise

30 minutes

Baked falafel tart

Tart recipes

Baked falafel tart

40 minutes

Cassava and plantain chips

Vegetarian recipes

Cassava and plantain chips

15 minutes

Cucumber salad with amasi raita

Salad recipes

Cucumber salad with amasi raita

Chilli pineapple salad

Salad recipes

Chilli pineapple salad

5 minutes

Vegetarian chilli con carne

Mexican recipes

Vegetarian chilli con carne

10 minutes

Frittata

Breakfast recipes

Frittata

15–20 minutes

Stovetop mac ‘n cheese

Cheat recipes

Stovetop mac ‘n cheese

15 minutes

Askoek

Braai recipes

Askoek

15 minutes

10 of 74

Askoek

Serves 6 to 10

Difficulty Medium

Prep Time 45 minutes–1 hour

Cooking Time 15 minutes

Ingredients

3 cups lukewarm water
10 g instant yeast
1⁄2 cup canola oil
1 kg white bread flour
2 T salt
1 T sugar

For the butter, mix:

300 g salted butter
additional flavouring (e.g. chilli crunch, garlic and parsley) at your discretion

Method

1. Prepare a braai with charcoal. You’ll need hot embers.

2. In a bowl, mix the water, yeast and oil using a whisk, making sure it’s well incorporated. Allow to stand for 10 minutes.

3. In a separate bowl, mix the dry ingredients. Add the yeast mixture to the dry ingredients and knead for 10 minutes, then prove for 30 minutes.

4. Shape the dough into 80 g balls and prove again until doubled in size.

5. Arrange hot embers on the base of the braai, then place the dough directly onto the embers. Place a few more embers on top of the dough and cook until golden brown. Turn once and put the embers back on top. Dust off any ash and charcoal after cooking.

Find more bread recipes here.

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Ellah Maepa