Roosterkoek, one of the Karoo’s biggest delights. A light, crispy bread served with a generous amount of butter, home-made apricot jam and cheese. The Karoo is well known for its unique flavour due to its harsh dry conditions.

You cannot have a braai in the Karoo without roosterkoek. Magriet Jantjies the queen of roosterkoek agreed to share her famous recipe with us. Jantjies moved to Klaarstroom at the age of 19 and has lived here for the past 34 years. Her enthusiasm for Karoo food, tradition and hospitality is contagious.

If you are passing by Klaarstroom at the foothills of Swartberg near the entrance to Meiringspoort on your way to the Garden Route, stop and enjoy some of Jantjies’s famous roosterkoek. A word of caution, it is a small town, if you blink you may miss it. Drive slowly, watch out for donkeys carts and tortoises as they have right of way.

Karoo “roosterkoek”

1kg white bread flour

1.5 tsp salt

2 tsp yeast

1tsp sugar

5 cups lukewarm water


Mix all the dry ingredients together.

Gradually add water, mix into a soft dough, knead for at least 10 minutes.

Place into a floured bowl, cover with clingwrap and leave in a warm spot for two hours to rise.

Prepare the braai to medium heat.

On a floured surface, divide the dough into three pieces.

Roll each piece into a thick sausage.

Cut into 2.5cm slices. Press slices lightly into rectangle shapes.

Place on to the braai grill.

Once the top surface starts to rise, it is time to turn it over.

Tap on the roosterkoek, if it sounds hollow, turn on to the side and grill all four sides to perfection.

Serve piping hot with fresh butter, home-made apricot jam and cheese.

* Recipes available on The Flying Cook Facebook page

The Flying Cook

Categories: Foodporn