Loaded Chakalaka & Cheese Boerie Rolls

Name: Loaded Chakalaka & Cheese Boerie Rolls
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Cuisine: South African
Ingredients: 1 red pepper cored and sliced; 1 onion sliced; 410 gram ( 1 tin ) chakalaka , of choice; 600 gram ( 6 portions , 100 gram each ) Boerewors; 6 hot dog rolls; 120 gram ( 1 cup ) grated cheddar cheese; 2 spring onions , sliced; 2.5 ml ( 1/2 tsp ) Robertsons peri-peri spice; 7.5 ml ( 1 1/2 tsp ) Robertsons Ground cumin; 7.5 ml ( 1 1/2 tsp Robertsons ground Origanum; 7.5 ml ( 1 1/2 tsp ) Robertsons Barbeque spice; 10 ml ( 2 tsp ) Robertsons rosemary; 10 ml ( 2 tsp ) Robertsons thyme; 10 ml ( 2 tsp ) Robertsons crushed garlic; 5 ml ( 1 tsp ) Robertsons turmeric; 7.5 ml ( 1 1/2 tsp Robertsons coriander; 7.5 ml ( 1 1/2 ) Robertsons crushed chillies; 5 ml ( 1 tsp ) Robertsons garlic flakes

6 People
60 min.
easy

Bold boerie rolls layered with chakalaka, cheese, and Robertsons spices for a flavour-packed twist on a South African favourite.

Tips

Cutting the boerewors into portions before braaing allows for even cooking and even portion sizes.
The coals for the braai should be at a medium-low heat, which allows the cheese to melt and the rolls to toast without burning

Ingredients

1 red pepper cored and sliced
1 onion sliced
410 gram ( 1 tin ) chakalaka , of choice
600 gram ( 6 portions , 100 gram each ) Boerewors
6 hot dog rolls
120 gram ( 1 cup ) grated cheddar cheese
2 spring onions , sliced

The Classic Braai Blend

2.5 ml ( 1/2 tsp ) Robertsons peri-peri spice
7.5 ml ( 1 1/2 tsp ) Robertsons Ground cumin
7.5 ml ( 1 1/2 tsp Robertsons ground Origanum
7.5 ml ( 1 1/2 tsp ) Robertsons Barbeque spice

Mild Herb & Garlic Blend

10 ml ( 2 tsp ) Robertsons rosemary
10 ml ( 2 tsp ) Robertsons thyme
10 ml ( 2 tsp ) Robertsons crushed garlic

Masala Steak Blend

5 ml ( 1 tsp ) Robertsons turmeric
7.5 ml ( 1 1/2 tsp Robertsons coriander
7.5 ml ( 1 1/2 ) Robertsons crushed chillies
5 ml ( 1 tsp ) Robertsons garlic flakes

Cooking Method

Prepare the braai for direct cooking over medium heat (180°C).
Prepare the Robertsons spice blend of choice by combining the spices in a small bowl.
In a braai-safe pan, over the coals or in a saucepan over a medium heat on the stove, add a little vegetable oil, red peppers and onions and cook for 5 minutes until softened.
Add the chosen spice blend, stir and allow to cook for 1 minute. Add the chakalaka and allow to simmer for 5 minutes. Remove from the heat and set aside until assembly.
Add the boerewors to the braai grid and braai for about 10 minutes, flipping halfway. Once cooked through, remove and set aside for assembly.
To assemble, slice the hotdog rolls open on the top of the rolls, ensuring not to cut through the rolls. Add half of the cheese, a piece of wors, 2-3 spoonfuls of your spiced chakalaka and top with grated cheese. Place the filled rolls on a piece of tin foil and wrap up tightly. Repeat with all of the hotdog rolls.
Return the tin foil parcels to the braai. Allow the parcels to heat through, evenly rotating frequently for 20-25 minutes over a medium-low temperature braai. Allow the cheese to melt and the rolls to crisp up slightly.
Once the cheese has fully melted, remove from the braai. Open the parcel up and garnish with spring onion. Place on a platter, serve & ENJOY!