One of my favorite traditional Namibian (or Southern African) foods discovered in the last three years is Roosterbrood. I remember the first time I had it at a bbq. It had a fantastic consistency, slightly chewy, faintly sweet and salty. It was sliced in two and nicely buttered. It is simply a side dish to be served with meat, however I thought very highly of it from the start.
On my second last day here at the office my dear friend offered to give me a lesson in making Roosterbrood the traditional way. I plan to make it for some friends and family when I am back in Canada. Can it be made on a gas grill? That is what I will soon find out.
The following volume should make about 20 Roosterbroods.
1 kg of cake flour
I small package of instant dry yeast
1/4 cup of sugar
1 pinch salt
The dough should rise for about an hour. Ours doubled in volume. What really makes this bread special is that it is cooked slowly over a wood or coal bbq. In fact most bbq’s in this part of the world are done using this method. Having a bri or bbq is usually a family or social affair which takes the greater part of an afternoon or evening. I love using real wood for cooking, you can taste the difference in the food you cook. The only thing that drives me nuts is the smell on your clothes following a wood bri, it is fairly unpleasant.
You need to do the usual preparation of your fire and bring it down to nice coals. As mentioned earlier I do plan to give this a try on a gas grill when I am home. Break off a piece of dough and roll it into a ball just smaller than a tennis ball. Then flatten it out and lay it directly on the grill.