Makweti Traditional Breakfast
While we all enjoy a traditional english breakfast from time-to-time, here at Makweti, we love to introduce local flavour into our cuisine! One of our favourite dishes is our Makweti Traditional Breakfast, where we bring boerewors, chakalaka and Zulu steam bread to the breakfast table in style and true South African flavour!
A few fun facts, before we start! Boerewors is a South African, Afrikaans sausage – literally translated “Farmer sausage”. It’s believed that the original recipes arrived with early immigrants from the Netherlands and has evolved to what it is today, often best cooked over a braai, or ‘barbecue’.
Chakalaka is a spicy tomato-based sauce that may have originated in the townships in Johannesburg – it’s thought that Mozambican mineworkers cooked tinned tomato and onion mix and baked beans with assorted chilies, for a flavoursome relish to accompany their pap.
Zulu steam bread – also known as Dombolo – are traditional, African bread dumplings. They’re usually made with cake flour and place on top of a savoury stew to soak up the delicious flavours. According to folklore, Dombolo were one of Nelson Mandela’s favourite indulgences!
These are some of South Africa’s iconic delicacies, and we’re excited to combine them in this equally iconic breakfast… it is quite possibly the very best way to start any day in South Africa!
Plating – Per serving
- Slice of Zulu steamed bread, toasted
- 1 Boerewors pattie
- Poached egg
- 2 tablespoons of chakalaka
- Garnish with a sprig of parsley or finely cut green onion
(Makes 8 Patties)
- 225g minced beef
- 225g minced pork
- ¼ cup white vinegar
- 2 heaped teaspoons ground coriander
- 1 teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon ground black pepper
- ¼ teaspoon allspice
- ½ cup panko crumbs, or make your own breadcrumbs with day-old bread
- Preheat the oven to 200 degrees centigrade / 400 degrees Fahrenheit.
- Combine meat and spices in a bowl.
- Add panko (or bread) crumbs and mix well to combine.
- Form patties, using an egg ring (or by hand, a little larger than the diameter of a tennis ball).
- Arrange your patties on parchment-lined baking sheet.
- Place in the oven and bake for 20 minutes.
Notes – patties can also be fried in shallow oil for 5 minutes on each side
(Should not be overcooked)
Steamed Zulu Bread
- 6 cups white bread flour
- 5ml salt
- 15ml sugar
- 10g yeast
- 375ml warm water
- 1 egg, beaten
- 65ml oil
- Mix flour, salt, sugar and yeast together.
- Pour your warm water, beaten egg and oil into flour mixture and mix together.
- Knead this dough for 10 minutes to form a soft pliable dough.
- Place in a bowl and cover with plastic wrap, and allow to rise to double its size.
- Transfer to a greased loaf tin.
- Pour water into a saucepan that is large enough to hold the loaf tin – the water should reach one-third of the height of the tin. Bring water to the boil.
- Immerse the loaf tin containing the dough into the water.
- Cover the saucepan tightly and allow it to steam for 60 minutes over medium heat – replenish the water if it goes dry.
- Test readiness by inserting a skewer into the bread – if it comes out clear, the bread is cooked.
- 45ml oil
- 10ml mild curry powder
- 1 onion
- 2 cloves garlic, crushed
- 1 green pepper, finely chopped
- 1 yellow pepper, finely chopped
- 3 green or red chillies, deseeded and finely chopped
- 400g can of whole tomatoes
- 2 tbsp tomato paste
- 4 medium carrots, grated
- 1 medium cauliflower or broccoli, divided into florets
- 1 can baked beans in tomato sauce
- Salt and pepper to taste
- Prepare your vegetables. Peel and chop onion finely, and peel and scrub the carrots and grate them.
- Decant the tinned tomatoes and blend until smooth.
- Finely chop the garlic, peppers and chilies.
- Heat oil in a pan and add onions, garlic, green peppers, chilies and curry powder and cook until soft – about 5 minutes.
- Add carrots and cauliflower or broccoli and tomato paste and mix well.
- Cook for a few minutes, stirring occasionally, then add tomatoes and cook on a low heat until all the vegetables are cooked but slightly crunchy.
- Add baked beans and seasoning, and allow to simmer for a few more minutes.
- Season to taste.
(Note: Your leftover chakalaka will keep in your refrigerator for up to 3 days)
Poach your eggs in an egg poacher, or if you don’t have an egg poacher:
- Fill a saucepan with about 8 cm of water. Add a splash of vinegar. Heat until the water simmers gently.
- Break egg into a small dish or saucer. Holding the dish just above your simmering water, gently slip the egg into water. Repeat for all your remaining eggs. Cook in barely simmering water until egg whites are set and yolks are cooked as desired – about 3 – 5 minutes.
- Remove eggs with a slotted spoon and drain well on a paper towel.
To assemble your dish…
- Cut and lightly toast Zulu steam bread.
- Top with Boerewors patty.
- Carefully place the poached egg on the patty.
- Drizzle with two tablespoons of chakalaka.
Dress with parsley or finely cut green onion, and enjoy your traditional Makweti-style breakfast!