As mentioned in my previous two posts, I’ve teamed up with La Motte Bakery to create new takes on a series of iconic South African street food dishes using their beautiful, unique loaves. A kota is an iconic township sandwich originally hailing from Soweto, but now available all over South Africa. “Kota” refers to township slang for “quarter loaf”, because the sandwich is assembled in a quartered government loaf, hollowed out. Fillings are plenty, including items like chakalaka, sausages, polony, slap chips and sauces – similar to the Cape’s gatsby sandwich. I have created a slightly daintier breakfast version of this whopper sandwich, using La Motte Bakery’s “anysbroodjie” – a small brioche-style loaf that resembles the also-iconic mosbolletjie loaf, but made (out of season) without fermented grape must. I filled it with masala spiced French fries, fried tomato, crispy bacon, sunny side up eggs, served with some chutney masala mayonnaise on the side. The fragrant sweetness of the loaf makes a dreamy combo with the classic breakfast elements, and marries surprisingly well with the potato chips and chutney masala mayonnaise. Note: The hollowed out part of the bread can be buttered, toasted and served on the side.
Ingredients: (serves 4)
1 La Motte Bakery Anysbroodjie
butter, for spreading
2 cups potato chips for oven frying
salt, to taste
1 teaspoon all-in-one masala (or curry masala)
olive oil, for frying
8 slices streaky bacon, pan fried
8 slices tomato, pan fried
4 eggs, pan fried
fresh rocket leaves, for serving (optional)
For the chutney masala mayonnaise:
¾ cup mayonnaise
¼ cup fruit chutney
1-2 teaspoons all-in-one masala (or curry masala)
Method:
Slice the loaf in half and then into quarters. Spread the cut sides with butter and toast the cut sides in a pan until golden brown. Use a sharp small knife to hollow out the inside, leaving about 1cm thickness of bread with the darker outer crust fully in tact. Set aside.
For the chips, toss the potatoes with salt & masala, then bake according to the instructions until fully cooked and golden. Get all the other ingredients ready for filling your kotas. To assemble, fill the prepared toasted quarters with chips, fried tomato, fried bacon, fried eggs and some rocket, served with the chutney masala mayo on the side (siimple stir all of the mayo ingredients together). Serve at once.
(This recipe was created in proud collaboration with La Motte Bakery. Be sure to visit the bakery on your next trip to Franschhoek, they serve the best coffee, breakfast and light lunches, and have a phenomenal selection of freshly baked bread and pastries.)
