PERi-PERi half & half roosterkoek
Prep time: 30 minutes
Cooking time: 30 minutes
Make a fire and burn out to form coals.
While the fire is burning, sift flour and salt together. Add sugar and yeast.
Add oil and water and mix to a soft, sticky dough. Add more water, if necessary.
Turn out dough onto a lightly floured surface and knead for five to ten minutes, or until dough is smooth and elastic. Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 30 minutes, or until doubled in size.
Knock down dough on a lightly floured surface and knead until smooth.
Divide the dough into six equal balls.
In a small mixing bowl, combine the grated cheese and Nando’s XX Hot PERi-PERi sauce.
Press each dough ball flat and divide the cheese mix, by placing it in the center of each dough ball.
Take the ends of each dough ball and enclose the cheese inside of the dough, making sure none of the cheese is peeking out.
On a well-floured tray pack the dough balls tightly against each other to form a cluster and dust well with flour on top, place a tea towel over the bread and allow to prove for 30 minutes in a warm area.
Start cooking the roosterkoek on top of a grid over medium hot coals.
Mix half the butter, Nando’s PERi-PERi Creamy Garlic Sauce and Nando’s XHot PERi-PERi Sauce. Mix the other half of the butter with apricot jam. Melt both butter mixes in small pots over the fire.
Turn the roosterkoek regularly to ensure that it doesn’t burn, braai until cooked and sounds hollow when you tap on the bread.
Remove from the grid and transfer to a platter, brush each half of the bread thoroughly with each of the butter mixtures, and pull apart to enjoy.
Use store-bought dough if you don’t feel like making your own dough and mix in two tablespoons of Nando’s XHot PERi-PERi Sauce.
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