Roosterkoek

Mix the sugar into the 2/3 cup warm water and add the packet of yeast.

Stir once or twice and then set aside to activate for about 10 minutes.

You will see bubbles form on the water.

In the meantime, sift the flour and add the salt.

Mix the salt in, because the yeast will not work as well if it hits the salt directly.

Add the yeast-water to flour, with another cup or so of warm water.

Mix to combine and then turn out onto a floured surface to knead.

You may need to add more flour or water until you get the right consistency, and it needs a good 10 minutes of muscular kneading to get it to be elastic.

Work with it until it does not break when you knead.

Then place in an oiled bowl and cover with a wet towel.

Leave in a warm place to rise for at least half an hour to double in size.

After it has risen, punch it down and roll it out to about ½” thickness.

At this point, I sliced most of it into squares but left a few long strips for the sticks.

Roosterkoek:

Place the squares onto the top rack of the barbeque (we had a smoker box on for the meat, which gave the perfect fire-roasted flavour) and bake for about 4-5 minutes on each side.

Stokbrood (Stickbread):

Clean a stick – a nice, long, thick one that matches the size of sausage you’re using.

Clean it well and then coat it with flour.

Roll the long strips of dough around the stick, making sure to seal the end well.

Bake over the fire (embers work best) for about 20 minutes, and then pull off the stick.

Stuff the hole with sausage and serve with your favorite condiments.