Ingredients

Method

For the roosterkoek rolls:
• 600 g cake flour
• 1 T salt
• 10 f Woolworths instant dry yeast
• 1¾ cups lukewarm water
• ¼ cups Woolworths double cream plain yoghurt
• 3 onions, finely sliced
• 1 T freshly grated ginger
• 2 cloves garlic, crushed
• 2 olive oil
• ⅓ cup peeled and diced tomatoes
• 2 T sugar
• 600 g Woolworths Grabouw boerewors
• 50 g butter
• 125 g packet Woolworths chakalaka flavoured crisps

Method

Ingredients

1. To make the roosterkoek rolls, mix the flour, salt and yeast in a bowl. Add the water and yoghurt and mix with your hands until the dough comes together. Cover the dough, not the bowl, with clingwrap and allow to prove for 1 hour.

2. Remove the dough from the bowl and place onto a floured surface. Sprinkle over a little more flour and shape the dough into a log. Cut the dough into 6 pieces, adding extra flour if it becomes too sticky. Braai over the coals for 15 minutes, turning frequently. Set aside.

3. Sauté the onions, ginger and garlic in the olive oil over a low heat for a about 10 minutes, or until soft and sweet. Add the tomatoes and sugar and simmer for a further 5 minutes, or until soft and sticky.

4. Cut the wors into 6 pieces and braai.

5. Slice open the rolls and spread with the butter. Add a handful of crushed chakalaka chips and a piece of wors. Dollop with the smoor and serve immediately.

Cost per serving 6:  R27.03

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Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl