Roosterkoek Boerie Bites with Chakalaka Dipping Sauce

1. First braai the boerewors until it’s slightly rare to medium. You don’t want it cooked through as it will continue to cook in the roosterkoek! 

2. Leave to cool enough to handle with the roosterkoek dough.

To Make the Chakalaka: 

3. Heat oil, then sauté onion, peppers, garlic ginger and chilli until soft.

4.Add curry powder then sauté for a minute.

5. Add carrots and the baked beans, stir together then add the water (use the water to swirl the baked beans tin).

6. Cover and simmer for 5 minutes.

7. Season with salt and pepper to taste.

To Make the Roosterkoek: 

8. Mix the dry ingredients, add the lukewarm water and mix it all together to form a manageable dough. 

9. Knead the dough until smooth and elastic, so it does not stick to your hands ¬¬– roughly 5 – 10 minutes. 

10.Place the dough in a greased bowl and cover with a clean cloth. 

11.Set aside for about 15 minutes in a warm place until it has doubled in size.

12.Knead the dough and roll into golf balls. 

Assemble: 

13. Roll out each golf ball into a long strip, roughly 8 cm long and 2 cm wide. 

14. Twist and wrap each dough piece around a piece of boerewors. 

15.There will be a little piece of boerewors peeking out each end of the dough when you have twisted the dough. They should look a little like hotdogs wrapped in a bun.

16. Continue with the rest of the dough and boerewors in this style. 

17. Place the rolls over a slow coal fire, turning continuously, so they don’t burn but have expanded and cooked through. It should take roughly 10 - 15 minutes.