Subtotal: R0.00
No products in the cart.
Close this search box.

Vetkoek Stokkies with a Trout Pâté


We recently started making “grasbrood” at Klein JAN; long, thin bread sticks hidden in a bouquet of Kalahari grass that have proven to be a big hit. Our secret? They’re made of vetkoek dough, which lends them a delicious sweetness you wouldn’t expect from a savoury treat. Getting them reed-thin takes a lot of practice, but no matter what your skill level, they’re easy to make and go with almost anything. This last week in Cape Town, I’ve really been craving the taste of trout, so I whipped up a creamy trout pâte to go with my Kalahari-inspired bread sticks. Needless to say, they were all gone almost as soon as they landed on the table.


TIME: for the bread – rising of the dough around 2 hours + 5 minutes baking, garlic – 1 hour, trout pate – 30 minutes | SERVES: 8

Vetkoek stokkies

for the vetkoek stokkies

500 g (890 ml) cake flour

60 g (75 ml) sugar

10 g instant yeast

10 g salt

320 ml water


for the baked garlic

3 garlic bulbs

olive oil

coarse salt

for the trout pâté

olive oil

250 g trout fillet

10 g chives, roughly chopped

10 g fresh dill

juice of 1 lemon

125 g cream cheese

45 ml cream

salt and freshly ground black pepper


for the vetkoek stokkies

Place the flour, sugar, yeast and salt in a mixing bowl of an electric mixer fitted with a dough hook. Add the water and mix well. Knead the dough for 10 minutes. Line a clean bowl with a little sunflower oil, place the dough in the bowl and cover with a kitchen cloth. Leave to rise until double in size. Heat the oven to 180 °C. Divide the dough into small balls and roll them into long thin sticks. Line a baking tray with baking paper and sprinkle polenta on top. Place the dough sticks on the tray and sprinkle with more polenta. Place in the oven and bake for 5 – 8 minutes. Take out and repeat with the rest of dough.

for the baked garlic

Slice the tops off the garlic bulbs. Place the garlic on top of a large piece of foil. Drizzle a good amount of olive oil on top of each garlic bulb. Sprinkle with salt and close the foil. Place on a baking tray and pop into the oven for 1 hour until soft.

for the trout pâté

Heat the oven to 180 °C.  Drizzle a little olive oil on a baking tray and place the trout skin side down on the tray. Place in the oven and bake for 10 minutes. Take out and let it cool. Remove the skin and place the trout in a food processor. Add the rest of the ingredients and season with salt and pepper. Blend until smooth and spoon into a serving bowl. Place in the fridge for 30 minutes before serving. Serve with the bread sticks and garlic.

ClosePlease login