Roosterkoek

What we know so far

Roosterkoek ("grid cake") are the bread rolls of the South African braai: a plain yeast dough of flour, water, oil, a little sugar and salt, shaped into flattened balls and baked directly on the grid over the coals, usually towards the end of the fire once the meat is done, until they puff, brown and carry the stripes of the grid. They are split hot and buttered, or filled with jam, cheese, or a slice of boerewors and tomato. No braai in the Cape or the Karoo is complete without a batch, and the dough is often mixed at home and carried to the fire.

The draft was written from 2 published sources and holds 7 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting