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10 Kasi Classics · 2026 Edition

Real food from the kasi.
Straight to your kitchen.

From the legendary Kota to a proper Sunday seven-colours plate. Ten honest, budget-friendly recipes with the tips and shortcuts that make them taste like home.

Enjoy your favourite kasi meal while playing HaiBoo Cards. Ho be monate. Fela jwalo.

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Classic Kasi Kota

The Classic Kasi Kota

South Africa's most famous quarter-loaf. Chips, polony, egg, atchar — the whole nine yards.

Prep 10 minCook 20 minServes 1Easy

Ingredients

  • 1 unsliced quarter loaf of white bread
  • 2 large potatoes, cut into thick chips
  • Oil for deep frying
  • 1 Russian sausage (or 2 slices polony)
  • 1 egg
  • 2 slices cheddar cheese
  • 2 tbsp atchar
  • 2 tbsp chakalaka (optional)
  • Mayo + tomato sauce (for "pink sauce")
  • Salt, pepper, pinch of paprika

Method

  1. Slice the quarter loaf horizontally, not all the way through, to create a hinge. Hollow out the soft centre and keep it.
  2. Heat oil to 180°C and fry the chips until golden. Season immediately with salt, pepper and paprika; drain.
  3. Fry the sausage until browned and slice lengthwise. Fry the egg sunny-side up in the same pan.
  4. Spread atchar and chakalaka inside the bread. Layer chips, sausage, cheese and the egg.
  5. Drizzle generously with pink sauce, close the lid and press down gently. Serve hot.
Kasi tip: Layer while everything is hot so the cheese melts into the chips. Atchar is non-negotiable — it cuts the richness.
Kasi Brekkie Roll

Kasi Brekkie Roll

The R20 breakfast that bangs. Egg, wors, atchar, toasted roll.

Prep 5 minCook 10 minServes 4

Ingredients

  • 4 soft bread rolls
  • 4 large eggs
  • 4 Viennas or 300g boerewors
  • 1 tbsp oil or margarine
  • Salt, pepper, BBQ spice
  • Atchar, tomato sauce, grated cheese

Method

  1. Fry the Viennas or wors until golden and cooked through. Set aside.
  2. Fry the eggs in the same pan, seasoned with salt, pepper and BBQ spice.
  3. Slice the rolls open and toast the cut sides in a dry pan until crispy.
  4. Fill each roll with wors, a fried egg, atchar, sauce and a sprinkle of cheese. Close and eat immediately.
Kasi tip: Toasting the roll is non-negotiable — the crunch against the soft egg is the whole point.

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