Justin Bonello’s roosterkoek recipe.
Prepare the basic bread dough, break off a fist-sized ball and flatten it with the palm of your hand. Put a dollop of strawberry jam (or chocolate or whatever takes your fancy) into the centre of the dough and fold it over.
Press the edges down firmly and leave for about 15 minutes in a warm spot until it almost doubles in size. Grill the roosterkoek on a grid over medium heat coals until it’s brown on both sides and cooked through. Lekker with real coffee.
Tip: When camping, place dough around a stick and cook over the coals. When it’s ready, remove the stick and fill the hole with jam and butter. Serve with moerkoffie.
For more recipes and outdoor cooking ideas, visit Justin Bonello’s Cooked in Africa.
