Justin Bonello’s Lesotho mountain rolls

Posted on 9 September 2010

Make a basic bread dough.

Arrange three half bricks around some fresh coals and rest a flat-bottomed potjie pot on top. Aim for low to medium heat, so don’t start a raging fire.

Pour in five tablespoons of sunflower oil and let the pot heat up. Break the dough into fist-sized balls, dip them in the pot and rub oil all over them – don’t burn your hands! Arrange the dough balls around the edge of the pot, rather than lumped in the middle. Put the lid on, place plenty of coals on top and walk away for about 40 minutes, remembering to add new coals underneath every now and then.

After 40 minutes, blow the ash off the lid and open. Your rolls will be crispy and brown when ready.

For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa.

Buy the book now

Cooked in Africa: A Cooking Journey Through Southern Africa





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