Roosterkoek with Tomato Salsa and Onions
200ml lukewarm water
22g fresh yeast
Mix the dry ingredients. Add fresh yeast to the lukewarm water and mix it all together to form a manageable dough.
Knead the dough until smooth and elastic, so it does not stick to your hands.
Place the dough in a greased bowl and cover with a clean cloth. Set aside for about 30 minutes in a warm place until it has doubled in size.
Knead the dough and roll into balls. Press the balls lightly and sprinkle a little flour over each.
Set aside again until it rises to double its size – about 15-20 minutes. Braai over slow coals until cooked and golden.
Dice tomatoes fine ,cut out the core. Chop coriander fine aswell as chilli.
Chop onions add into pan with sugar and ground cumin and curry powder , cook until soft and caramelised.