Roosterkoek, literally “grilled cake”, is the traditional bread to accompany a South African braai.
The word “braai” is an evolution of the Dutch term “braden” meaning roast, and it is an abbreviation of braaivleis which means “grilled meat” and its origins date back to the times of the Dutch colony.
These are bread dough balls cooked on a grill, to be consumed piping hot and just taken off the grill.
There are other kinds of traditional braai bread (like Braaibroodjes), but these require a three-legged cast iron pot with a flat base, whereas all you need for roosterkoek is some dough and a grill!
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 1 Hour 5 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Grill
- Cuisine: English
- Seasonality: All Seasons
Ingredients
- 2.2 lbs flour
- 1 tablespoon sugar
- 1 teaspoon yeast
- 3.2 cups water
- 2 tablespoons olive oil
- 1 teaspoon salt
Tools
The Grill Braai is half grill plate and half cooking plate.
- 1 Grill Braai
- 1 Tongs Braai
Steps
Add sugar, salt, and yeast to the flour, then gradually add lukewarm water. Work the dough, add the oil, and knead for 10 minutes.
Let the dough rise, covered, for 10 minutes.
Knead again.
Cover and let rise for another 30 minutes.
Cut into 16 small rectangles.
Cover and let rise for another 15 minutes.
Grill on a pre-heated grill, turning them after about 10 minutes.
Serve with butter, cheese, and/or jam.
FAQ (Questions and Answers)
How do you prepare a braai?
Tradition dictates that the fire of a braai is fueled only by wood, and the fire remains lit even after all the meat has been grilled.
In South Africa, lighting the fire is a ritual reserved exclusively for men, cultivating the fire with the use of wood in a Braai is considered an art form, while women have the task of taking care of salads and sides.
It is usually set up on the patio or in the garden, any home has a designated spot, and almost all South Africans do it at least once a week.
Most Braais take place on weekends, starting around 4:00 PM, it’s a moment of intense conviviality, generally starting in the morning and lasting till night.
Meat is eaten when all is cooked, meanwhile, there are snacks.
Similar to the Brazilian churrasco and for Americans the barbecue.What do you eat at a braai?
The first to be served are the boerewors “farmer’s sausages” rolled, made of beef and/or pork, with an abundance of spices.
Springbok, Kudu, Ostrich, lamb ribs, and even chicken are present, although “purists” of the Braai consider it a side dish.
There are also salads, vegetables, and the indispensable Braaibroodjes, sandwiches made with bread, onion, cheese, and tomato, and after the meat, the Biltong and the Roosterkoek.What are the differences between BBQ and Braai?
Fuel Preference: Braai purists swear by using natural wood. The wood is lit, allowed to burn down to coals, and then used to cook food.
In contrast, barbecue uses hardwoods like hickory and mesquite, which are smoked in a smoker to generate heat and produce that distinctive flavor.
Cooking Techniques: Braaiing typically requires high heat and direct grilling, perfect for searing steaks and chops.
A tripod and grill are used to set the proximity of the meat to the coals. Some are even brave enough to cook their steaks directly on a bed of hot coals.
BBQ, on the other hand, prefers low and slow cooking, resulting in tender, melt-in-your-mouth cuts of meat. A smoker is used to cook the meat for many hours.
Cultural Significance: While both traditions promote a sense of community and camaraderie, the braai holds a special place in South African culture, symbolizing unity and heritage.
BBQ is deeply rooted in American history, evolving from regional variations to a national and international phenomenon.
