Chakalaka Cheese and Corn Stuffed Braai Broodtjies

A braai have never sounded this good!

Recipe by Tiffany Kate-Lyn Matthews
Serves: 4
Preparation time: 25 – 30 minutes
Cooking time:15 – 20 minutes

Ingredients:

For the dough:

  • 2 cups self-raising flour
  • 1 cup double thick plain yoghurt
  • ½ tsp salt
  • 1 Tbsp olive oil

For the filling:

  • 1 tin chakalaka
  • ½ cup corn kernels
  • 2 cups cheddar cheese grated
  • ¼ cup butter melted
  • 2 Tbsp chopped parsley
  • 1 clove garlic, minced
  • Salt to taste

To serve:
Braai meats of your choice

How To Make Chakalaka Cheese and Corn Stuffed Braai Broodtjies

Start by preparing your dough, add flour, yoghurt, salt and olive oil into a large bowl and mix until well combined, transfer the dough onto a lightly floured surface and knead for about 2 – 3 minutes, place into a greased bowl and set aside. Add chakalaka, corn and half of the cheese into a bowl and mix until combined. Separate the dough into 8 equal pieces, flatten each piece using your hands, scoop some of the chakalaka mixture into each piece of dough and top with cheese, pinch the dough to seal in the chakalaka mixture, then shape into round balls. In a separate bowl add butter, parsley, garlic and salt, then mix until well combined, brush each dough ball with the garlic butter. Cook over coals on a braai grid for a few minutes until cooked through, once the braai broodtjies are cooked, brush with garlic butter and serve immediately with any braai meats of your choice.