Classic Roosterkoek - Made from Scratch
South Africa’s wonderful sunny climate has given rise to its most beloved dish: braai. This event is part social gathering and part culinary delight, resembling the American barbecue block party. Family, friends, and neighbors come together to grill meat over an open flame—not on a gas grill, but over a traditional charcoal or wood fire where a braai grid (similar to a grill basket) is utilized. However, before the meat is served, eager guests enjoy roosterkoek (pronounced roor-stir-cook), a yeasted bread cooked over the coals until fully baked and marked with the grill grate. The warm bread is torn open to create an ideal pocket for chutney, relish, or other toppings. Roosterkoek, which translates to griddle cake, begins with a sticky, yeasted dough and ends with fluffy, grill-branded bread. Serve it straight off the grill with a generous spread of our Peach Mango Chutney.
Yields 16 servings
¾ cup (180 grams) plus 2 tablespoons (30 grams) warm water (105°F/40°C to 110°F/43°C), divided
1 tablespoon (6 grams) instant yeast
2 teaspoons (8 grams) granulated sugar
2½ cups (313 grams) all-purpose flour*
2 teaspoons (6 grams) kosher salt
2 tablespoons (28 grams) sunflower oil
Peach Mango Chutney (recipe follows)
In a small bowl, mix 2 tablespoons (30 grams) of warm water with yeast and sugar. Allow it to sit until foamy, about 2 minutes. In the bowl of a stand mixer fitted with the dough hook, combine flour and salt. With the mixer on medium-low speed, gradually add oil and the remaining ¾ cup (180 grams) of warm water. Beat until a shaggy dough forms, around 1 to 2 minutes. Scrape the bowl's sides and add the yeast mixture. Increase the mixer speed to medium and beat until the dough turns smooth, about 4 to 5 minutes. Transfer the dough to a lightly floured surface and shape it into a ball. Coat a large bowl with cooking spray, place the dough in it, turning to cover the top with oil. Cover with plastic wrap and let it rise in a warm, draft-free area (75°F/24°C) until doubled, about 1 hour. Preheat the grill to medium-high heat (375°F/190°C). Divide the dough into 16 equal pieces and form balls. Cover and let rest for 15 minutes. Spray a braai grid or grill basket with cooking spray and heat on the grill for 5 minutes. Flatten the dough into 3-inch disks. Working in batches, if needed, grill the disks in the braai grid or grill basket, covered, until the top of the bread puffs and the bottom is golden brown, about 5 to 6 minutes. Flip and grill for another 5 to 6 minutes. Serve warm with Peach Mango Chutney. Store in an airtight container for up to 4 days.
*For a darker bread, substitute ¼ cup (31 grams) of all-purpose flour with whole wheat or buckwheat flour.
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Peach Mango Chutney
Yields 1 quart
Based on the famous Mrs. H.S. Ball’s Original Recipe Chutney—a staple condiment in South Africa—this homemade version also complements our Caramelized Garlic Roosterkoek and the Cornmeal and Golden Raisin Roosterkoek.
3 medium peaches (450 grams), peeled, pitted, and sliced into ½-inch pieces
2 Granny Smith apples (370 grams), cored and chopped*
1 mango (360 grams), peeled, pitted, and sliced into ½-inch pieces
2 jalapeños (90 grams), seeded and diced
1 small yellow onion (170 grams), diced
¾ cup (150 grams) granulated sugar
½ cup (64 grams) golden raisins
½ cup (120 grams) apple cider vinegar
2 teaspoons (4 grams) grated fresh ginger
1 teaspoon (2 grams) mustard seed
½ teaspoon (1.5 grams) kosher salt
In a medium saucepan, cook all ingredients over medium heat until the mixture darkens and thickens, around 45 minutes to 1 hour. The chutney should be thick enough that a spoon passing through it reveals the bottom of the pan for a few seconds. Use a potato masher to achieve the desired consistency. Remove from heat and transfer chutney to sterile glass jars, sealing while hot, or store in an airtight container in the refrigerator for up to 2 weeks.
*Do not peel the apples; the skins contain natural pectin necessary for the chutney's thick consistency.
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