I must say that I was never a major fan of bread and butter pudding, but as mentioned in the podcast, it has become a favourite in the past few months. However, to be honest there is one that has been my signature go-to for a while, but that is for another recipe post. I guess what I love about them is they are fairly easy to make with no fuss.
This is a bonus. I made this to go with the roosterkoek and boerewors. I just felt like we need more meat to the whole occasion. Although people might argue that chicken is not meat, this was the choice. It is more about lovely peri-peri marinade is the star.
Mentioned in the podcast, Roosterkoek is cooking bread dough on the braai (BBQ). The key is not to have your dough to runny as this might then fall through the grid of the braai and that would be one of the saddest things ever. In some supermarkets you can buy ready made dough but making your own is always better just to have a bit more of control. Starting ahead of time is key since the dough has to rise a few times.
As you might have heard in the podcast with Genevieve, usually you do not bake Jollof rice. You rather let it simmer over a low heat for a while. I however recently became a fan of Yewende Komolafe – a Nigerian lady who was asked by the New York Times to do her take on 10 Essential Nigerian recipes. Jollof was one of them. As she says in the video, she chooses to bake hers since it saves a lot of time. I agree. However, when I do it the right way, I’ll be sure to add the recipe to the blog.
For this recipe I must come clean. I have taken Jamie Oliver’s recipe from his book Comfort Food and adapted it a bit. I have made Jamie’s one before. It goes without saying that his is very good especially if you are feeding a larger crowd and if you want to impress. You can find that recipe here.
COOKING TIME: 1 HOUR SERVES 4 I think like most kinda stew recipes, each person has their own tips and tricks. This might be by adding carrots. Or some might feel just having a saucy […]
