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Braaibroodjies

The true test of a braaier is not the steak — it's whether the braaibroodjies come off golden, melted and unburnt while everyone is shouting for the meat. Made over the dying coals, after the meat, with patience.

Low coals · 10-second hand test Makes 6 25 minutes

The true test of a braaier is not the steak — it's whether the braaibroodjies come off golden, melted and unburnt while everyone is shouting for the meat. Made over the dying coals, after the meat, with patience.

Ingredients

  • 12 slices white bread
  • Soft butter
  • Chutney
  • 200 g mature cheddar, grated
  • 2 tomatoes, thinly sliced
  • 1 onion, very thinly sliced
  • Salt and black pepper

Method

  1. Butter the outside of every slice — the side that touches the grid. This is the whole secret.
  2. Inside: chutney on one slice, then cheese, tomato, onion. Season the tomato layer. Close.
  3. Pack them snugly into a hinged grid (toeklap-rooster) so they can be flipped as one.
  4. Toast over low coals, turning every minute or two, for 8–12 minutes. When they're deep golden and the cheese surrenders, they're done. Cut diagonally. Obviously.
Engineer's view

Read left to right: ingredients merge into steps, steps merge into supper.

IngredientProcess →
White bread 12 slicesButter the outside of every sliceAssemble & closeHinged grid · low coals · turn every 1–2 min · 8–12 min → deep golden, cheese surrendered
Butter soft
ChutneySpread inside
Cheddar 200 g, gratedLayer; season the tomato layer
Tomatoes 2, thin
Onion 1, very thin
Salt & pepper
Which fire? Hold your palm at grid height and count: 4 seconds is hot, 6–8 medium, 10+ gentle. The full fire-craft lives in the Fire & Wood guide.

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