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1
Make a fire and allow it to burn down until you have a bed of medium-hot coals.
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2
Sift the flour and salt together in a large bowl, then add the sugar and yeast.
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3
Add the oil and water and mix to form a soft, sticky dough, adding more water if necessary.
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4
Turn the dough onto a lightly floured surface and knead for 5–10 minutes until smooth and elastic.
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5
Place the dough in a lightly oiled bowl, cover, and leave to rise in a warm place for about 30 minutes, or until doubled in size.
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6
Knock down the dough on a lightly floured surface and knead until smooth.
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7
Divide the dough into 6 equal-sized balls.
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8
In a small bowl, combine the grated cheese and Nando's XX Hot PERi-PERi Sauce.
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9
Flatten each dough ball and place a portion of the cheese mixture in the centre.
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10
Bring the edges of each dough ball together and seal completely, ensuring no cheese is exposed.
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11
Arrange the dough balls tightly together on a well-floured tray to form a cluster, dust with flour, cover with a tea towel, and leave to prove in a warm place for 30 minutes.
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12
Place the dough cluster on a grid over medium-hot coals and cook the roosterkoek.
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13
For the coatings, mix half the butter with Nando's PERi-PERi Creamy Garlic Sauce and Nando's XHot PERi-PERi Sauce. Mix the remaining butter with apricot jam.
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14
Melt both butter mixtures in small pots over the fire.
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15
Turn the roosterkoek regularly to prevent burning and cook until golden and hollow-sounding when tapped.
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16
Remove from the grid and transfer to a platter.
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17
Brush one side generously with the PERi-PERi butter mixture and the other side with the apricot butter mixture, then pull apart and serve.
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18
Tip: Use store-bought dough if preferred and mix in 2 tablespoons of Nando's XHot PERi-PERi Sauce.