Wild Garlic Stokbrood with Garlic and Parsley Butter

Bring the nostalgia of the campfire home with this stokbrood and wild garlic and parsley butter.

Makes 10

Difficulty: A LITTLE EFFORT, Preparation time: 30 minutes, Cooking time: 15 minutes

INGREDIENTS

STOKBROOD

500g white bread dough

WILD GARLIC AND PARSLEY BUTTER

METHOD

Prepare the braai for medium-hot coals.
For the stokbrood, lightly dust a clean work surface and roll the dough out into a rectangular shape to a thickness of 3mm.
Cut 10 strips of dough that are each 2.5cm wide.
Wrap each strip of dough around a 2cm wide, clean, smooth stick and cook over medium coals for 5-10 minutes. Turn regularly.
Cool the stokbrood on the sticks for about 3 minutes. Gently slide each stokbrood off of their sticks.
For the wild garlic and parsley butter, add the butter, wild garlic, garlic cloves and parsley to a food processor. Blend until smooth. Add the lemon zest and lemon juice and season it to taste.
To serve, enjoy the stokbrood with a generous dollop of wild garlic and parsley butter.

TIP: The stokbrood cooks really well on a Weber too.

RECIPE WRITE-UP

Stokbrood, rooted deep in South African tradition, relates to a fond memory I have from primary school camps where teams of children were challenged to make a fire and cook bread dough wrapped around sticks found nearby. Creating this recipe brought that memory back to life!

With good bread, goes good butter which inspired the wild garlic and parsley butter.

Wild garlic is often used as a bug repellent and has an intense aroma and flavour. These characteristics paired well with the smoky flavour that is exuded from the stokbrood once it is cooked over the open fire.

In maintaining a minimal waste motive, the bread dough can be made from the most basic household ingredients such as flour, salt, water, milk and some butter for extra richness. Adding chopped parsley to the butter intensified its green colour and herb flavour, tying in with the Stodels corporate colour scheme.

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