Thuli’s Chakalaka with Roosterkoek
- 400g SPAR Flour + extra, to dust
- 10ml (2 tsp) instant yeast
- 30ml (2 tbsp) SPAR Brown Sugar
- 10ml (2 tsp) salt
- 150ml lukewarm water
- 15ml (1 tbsp) SPAR Butter, soft
- 30ml (2 tbsp) SPAR Olive Oil
- 1 Freshline Onion, diced
- 1 Freshline Green Pepper, diced
- 1 Freshline Garlic Clove, crushed
- 10ml (2 tsp) mild curry powder
- 500g Freshline Carrots, grated
- 1 x 400g tin baked beans
- 200ml vegetable hot atchar
- salt and freshly ground black pepper, to taste
For the roosterkoek, mix together the flour, yeast, brown sugar and salt in a bowl. Make a well in the centre, add the water and mix until a soft dough forms. Add more water in necessary. Place the dough out on lightly dusted surface and knead, 10 minutes. Return the dough to the bowl, cover with cling film and place in a warm spot until double in size, about 60 minutes.
Knead the butter into the dough until mixed in. Shape the dough into equal-sized balls. It should make about 12 mini roosterkoeke. Place the balls onto a lightly floured surface and press them to form oval to rectangular shapes. Let them stand until risen, about 20 minutes.
For the chakalaka, heat the oil in a large pan over medium-high heat. Fry off the onion, pepper and garlic, 5 minutes. Stir in the curry spices, add the carrots and cook for further 5 minutes. Add the baked beans. Remove from heat and mix in the atchar. Season with salt and pepper.
Preheat the grill/braai or a griddle pan to medium heat. Place the rolls onto the grill and let the roosterkoeke slowly cook, turning regularly, until done on the inside, about 20 minutes. Serve the freshly made roosterkoeke with the chakalaka.