Starters & Light meals


10 minutes
6–8 minutes

“The flavours in our jaffle at Boma emulate those of a braaibroodjie. We make our own blatjang inspired by a vintage cookbook but you don’t have to do that. Use Mrs Ball’s!” – Vusi Ndlovu

Wine/Spirit Pairing
Woolworths Diemersdal Syrah

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  • For the chutney, mix:
  • 5 cups Mrs Ball’s original chutney
  • 3 t chilli flakes (or more to taste)
  • For the jaffle:
  • 8 slices white bread
  • 500 g mature Cheddar cheese, grated
  • 5 large tomatoes, sliced
  • 2 red onions, sliced
  • 400 g salted butter, melted
  • salt, to taste

1. Prepare a braai. Spread the chutney onto one side of each slice of bread, then top 4 slices with the cheese, tomato and onion. Season with salt. Top with the remaining bread, chutney side inwards. Brush the butter onto both sides of the sandwiches.

2. Place a sandwich in a jaffle iron and trim the edges using a serrated knife. Place the jaffle iron in the coals and cook for 6 minutes, or until golden brown. Repeat with the remaining sandwiches.

Find more cheese recipes here. 

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

Vusi Ndlovu

Recipe by: Vusi Ndlovu

Chef and TASTE contributor Vusi Ndlovu is the co-owner of EDGE, a restaurant focusing on indigenous ingredients, reimagined with a fine dining twist and the tradition of cooking over an open fire.

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