Aiden Van Wyk’s Curried Mince Jaffles Recipe
Aiden Van Wyk’s Curried Mince Jaffles / Photo by Kathy Pitout Photography
“A Jaffle has deep roots in my Afrikaans, as well as my South African heritage. My Oupa taught my dad, and he has taught me over the years, on how to perfect the recipe, not by writing things down but by watching how it’s done. So this will be the first time any recipe will be written in over 40 years, for Jaffle making in my family. And one day I hope to also hand down this recipe to children of my own. On most weekends my entire family, as well as extended family, are drawn together by the aroma of ‘Jaffles on the Braai’. Because they know they are going to enjoy such an amazing yet simple dish. I am proud and honoured to make this dish for publishing, and to share it with you because it shows somewhat of who I am as a person, and a sliver of my Afrikaans culture. I hope that when you eventually make a Jaffle, you are surrounded by loved ones, all huddling around the braai for warmth, and waiting for the rugby to start.”
Shared by student chef Aiden Van Wyk and inspired by his Oupa and father’s traditions. A Jaffle is similar to a toasted ‘sandwich’ that is finished on a braai over red hot coals. Sometimes mistaken for a ‘braaibroodjie’. But these two South African dishes differ tremendously. A Jaffle is made with bread on either side, filled with whatever your heart desires. From mince all the way to Nutella and banana as a filling. Jaffles are a symbol of warmth and community. A sense of bringing people together to relax and have a good time after a long week at work.
THE BALLIE’S JAFFLES - A RECIPE BY Student Chef AIDEN VAN WYK
Yields: 12 Jaffles
DOUGH INGREDIENTS
15ml of olive oil
1 large onion, chopped
1 garlic clove, chopped
1 red or yellow pepper, chopped
2 teaspoons turmeric
1 large tomato, chopped
30g tomato paste
500g beef mince
2 teaspoons of mixed masala
1 teaspoon of curry powder
Pinch of paprika (optional)
Pinch of Oryx salt and pepper
24 slices of white or brown bread
120g of mozzarella cheese (10g for each Jaffle)
EQUIPMENT:
1 pack of briquettes and firelighters
Lighter or Matches
Weber grid and kettle
Non-stick cooking spray
Jaffle maker
Method:
Place briquettes and fire starters into your weber and light the fire starters with a fire lighter or matches.
Clean and place your weber grid on the Weber.
Put your stove on a medium heat, place your pan onto the plates so your pan can heat up.
Add your olive oil and your chopped onions into the hot pan.
Cook onions till they become yellow in colour, then only add your chopped garlic and red/yellow pepper and turmeric.
Add your tomato and tomato paste into the pan.
After 5 minutes, add your mince into the pan.
Once the mince is browned, add your mixed masala and curry powder and stir it well.
If you enjoy a bit of spice, add your paprika and season.
Once everything is cooked and incorporated thoroughly, roughly 20 to 25 minutes of cook time, add the salt and pepper and stir thoroughly.
Then take the pan off the heat to cool for 10-15 minutes. (This will make your filling easier to place in the Jaffle maker and won’t make the bread soggy.)
Open up the Jaffle maker and use spray and cook on both sides of the iron.
Place a bread on either iron of the Jaffle maker.
Place your grated cheese on the bottom bread.
Add your filling, divide the mixture by 12 and add into each Jaffle and close and lock the Jaffle maker.
Place the Jaffle maker on the hot weber grid, which is over the hot coals.
Braai for 2 - 5 minutes on each side then take it off the fire and carefully take out the Jaffles so they can cool down.
Once they have cooled down, they are ready to eat.
FAQs
1. What is a Jaffle?
A Jaffle is a toasted sandwich-style dish made in a Jaffle iron, often cooked over hot coals and filled with savoury or sweet ingredients.
2. What filling is used in Aiden Van Wyk’s Jaffle recipe?
This recipe uses curried beef mince with onion, garlic, pepper, tomato, spices and mozzarella cheese.
3. Can Jaffles be cooked on a braai?
Yes. This recipe finishes the Jaffles on a Weber grid over hot coals, giving them a crisp, toasted finish.
4. How many portions does this curried mince Jaffle recipe make?
The recipe yields 12 Jaffles (6 portions)
5. What makes this recipe South African?
The recipe celebrates Jaffles cooked on the braai, family tradition, Afrikaans heritage and the warmth of gathering around food.