The dish to eat in Johannesburg · South Africa

Kota

Name: Soweto kota (stuffed quarter loaf)
Total time: 45 min
Yield: 4
Cuisine: South Africa
Ingredients: 1 unsliced loaf of soft white bread (about 1 1/2 lb/700 g), cut into 4 quarters; 2 lb (900 g) potatoes, cut in thick fries, or frozen fries; Oil, for frying; 4 Russian sausages (or thick smoked pork-and-beef sausages), split lengthwise; 8 slices polony or bologna; 4 eggs; 4 slices cheddar; 4 slices processed cheese; 1/2 cup (120 g) mango atchar (South African spiced mango pickle) or a spicy Indian mango pickle; Sauces: tomato ketchup, mayonnaise, and a chili or peri-peri sauce; Vinegar and salt, for the fries

Photo: EAT&ART TARO, CC BY-SA 4.0, via Wikimedia Commons · source

A quarter loaf of white bread hollowed out and stuffed with fries, polony, Russian sausage, cheese, egg and atchar.

The kota ('quarter') was born in Soweto and the townships, a cheap way to fill up: a hollowed quarter loaf stuffed with whatever is fried that day. Every corner shop makes its own, and the townships still argue over the best.

Where to eat it Cook it at home

Where to eat it: the best three in Johannesburg

Kota King Roadhouse
Protea Glen, Soweto
Order: A loaded kota with Russian, cheese, egg and atchar
A Soweto spot known for big, loaded kotas.
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2Selai
Diepkloof, Soweto
Order: The house kota with chips and Russian
A Diepkloof kota shop popular with locals.
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Chilli Pepper
Diepkloof, Soweto
Order: Kota with polony, egg and cheese
A Soweto favorite for kotas and township street food.
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All three are on Chef Amazing’s list The best kota in Johannesburg, which you can save and take with you.

Cook it at home: Soweto kota (stuffed quarter loaf)

Serves 4Time 45 min

Fry everything, stack it into a hollowed quarter loaf, and finish with a sauce and atchar (spicy pickled mango). It's meant to be messy and huge.

Pans and tools

Heavy pot or deep fryer
Thermometer
Large skillet
Bread knife

You’ll need

1 unsliced loaf of soft white bread (about 1 1/2 lb/700 g), cut into 4 quarters
2 lb (900 g) potatoes, cut in thick fries, or frozen fries
Oil, for frying
4 Russian sausages (or thick smoked pork-and-beef sausages), split lengthwise
8 slices polony or bologna
4 eggs
4 slices cheddar
4 slices processed cheese
1/2 cup (120 g) mango atchar (South African spiced mango pickle) or a spicy Indian mango pickle
Sauces: tomato ketchup, mayonnaise, and a chili or peri-peri sauce
Vinegar and salt, for the fries

Steps

Make the fries: fry in oil at 325F (160C) 5 minutes, drain, then again at 375F (190C) 3 to 4 minutes until golden and crisp. Salt and sprinkle with vinegar.
Fry the Russian sausages in a skillet until browned and hot. Fry the polony slices until the edges curl. Fry the eggs.
Cut a deep hollow into the soft side of each quarter loaf, leaving a 1/2-inch (1.5 cm) wall. Keep the scooped bread (the 'lid') to cap it.
Lightly toast the inside of the bread in the hot skillet if you like.
Stuff each loaf: a layer of fries, a squeeze of sauce, polony, cheddar, Russian sausage, more fries, a slice of processed cheese, a fried egg and a spoon of atchar.
Finish with more sauce and the bread lid. Eat with your hands.

Chef’s tips

Soft supermarket white bread is right here; sourdough isn't.

Atchar is the key flavor; South African shops and online stores sell it.

Mix and match: some kotas have a beef patty or vienna sausages.

Contains: Wheat (gluten), egg, milk, mustard; sausages may contain soy.

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