What’s a braai without chakalaka and a cheesy garlic loaf??? Combine the two and you have a heritage day winner! Cue this chakalaka and cheese stuffed braai loaf, which may just steal the show at your braai day table this weekend.

chakalaka cheese braai bread

Last year I went all out with roosterkoek burgers, so this year I wanted to think up something equally as delicious, but far less laboursome. This stuffed loaf is a hearty and filling accompaniment to your braai vleis, but delicious enough to make admirers of your guests.

chakalaka cheese braai bread

Furthermore, this chakala cheese braai bread is whipped up in a whizz! When you’re ready, pop it near the coals for a few minutes and your job is just about done. That sad store bought garlic bread simply won’t do this heritage day.

chakalaka cheese braai bread

SERVES 4 – 6 as a side

How to make Chakalaka cheese braai bread

INGREDIENTS

Large fresh bread loaf of choice cut almost to the bottom vertically, and then cut similarly horizontally a few times
An onion diced
A green pepper diced
A carrot grated
4 cloves garlic chopped
Thumb-sized piece of ginger grated
1 Tbs curry powder
2 tomatoes grated
1 tsp sugar
1 can baked beans
Chilli sauce to taste (optional)
1 cup mature cheddar cheese grated
Handful fresh coriander chopped

METHOD

1. Prepare wood or coals in fire, ensuring they’ll be at a sustainable medium-high heat for at least 20 minutes when you’re ready to cook loaf.
2. Saute onion, green pepper, and carrot in oil until soft.
3. Add garlic, ginger, and curry powder and continue frying for a few minutes until fragrant.
4. Add tomatoes and sugar to pan, stir and allow to simmer for 10 minutes. You may have to add a dash of water to loosen.
5. Put beans in pan, simmer for another 5 minutes, then season, and add chilli sauce if desired.
6. Stuff half the cheese into all the crevices of the loaf, then stuff chakalaka into all crevices as much as possible. Take your time here.
7. Top loaf with the rest of the cheese, wrap in heavy foil, and place in medium-high coals, turning occasionally until loaf is golden and cheese is molten.
8. Sprinkle loaf with coriander before serving.

Recipe originally developed for kitchen.net

Written by natasha

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