South Africa's Roosterkoek

A Taste of South Africa: The Humble Roosterkoek

The roosterkoek, literally translating to “rooster cake” in Afrikaans, is a cornerstone of South African cuisine. This seemingly simple bread, cooked over hot coals, boasts a rich history and diverse flavor profile.

Roosterkoek’s origins are believed to be with the Dutch settlers in the 17th century. Lacking ovens on their journeys, they developed a method for baking dough over open fires. The name likely comes from the Dutch ” roosterbrood,” meaning “gridded bread,” referencing the traditional cast iron grid used for cooking. South African pioneers then adopted the recipe, incorporating local ingredients and cooking techniques.

Today, roosterkoek remains a staple at South African braais (barbecues). Its versatility makes it a crowd-pleaser. Enjoy it plain to savor the smoky char from the coals. For a heartier option, fill it with savory delights like boerewors (sausage), cheese, or braaied vegetables. Sweet tooths can indulge with apricot jam, honey, or cinnamon sugar.

Making Memories, One Roosterkoek at a Time

Ready to try your hand at this South African treasure? Here’s what you’ll need:

Ingredients:

  • 2 cups (250g) cake flour
  • 1 tsp (5ml) instant yeast
  • 1 tsp (5ml) sugar
  • 1 tsp (5ml) salt
  • 1 cup (250ml) lukewarm milk
  • 2 tbsp (30ml) melted butter

Instructions:

  1. In a large bowl, combine flour, yeast, sugar, and salt.
  2. Make a well in the center and pour in the lukewarm milk and melted butter.
  3. Mix until a soft dough forms. Knead for 5 minutes on a lightly floured surface.
  4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for an hour, or until doubled in size.
  5. Divide the dough into 8 equal balls.
  6. Prepare your braai or fire pit for indirect heat. If using a grid, preheat it over the coals.
  7. Flatten each dough ball into a thick disk.
  8. Place the roosterkoek directly on the coals or on the preheated grid, turning occasionally, until golden brown and cooked through, about 5-7 minutes per side.

Cooking Tips:

  • For a richer flavor, substitute buttermilk for the milk.
  • Add a sprinkling of herbs like rosemary or thyme for a savory twist.
  • Get creative with your fillings! Leftover braai ingredients make perfect accompaniments.
  • If you don’t have a braai, roosterkoek can also be cooked on a griddle pan over medium heat.

Roosterkoek is more than just a bread; it’s a symbol of South African culture and togetherness. So next time you fire up the braai, don’t forget to add a batch of roosterkoek to the menu. You might just create some unforgettable memories around the flames.