South African
Kota
A township-style kota is a hollowed quarter loaf packed with hot slap chips, atchar, cheese, polony, egg and a fried Russian sausage. It is messy, filling and best served wrapped in paper while the chips are still steaming.
Watch it madeJudy_M · 6:20
Ingredients
- Unsliced white sandwich loaf1/2 loaf
- Potatoes, peeled and cut into thick chips500g
- Sunflower oil, for frying3 cups
- White vinegar1 tbsp
- Fine salt1 tsp
- Russian sausages2
- Large eggs2
- Polony slices4
- Processed cheese slices2
- Mango atchar4 tbsp
- Tomato sauce2 tbsp
- Peri-peri sauce or chilli sauce2 tsp
Method
- Cut the half loaf into 2 equal quarter-loaf pieces, then slice off the top of each piece and hollow out a little soft bread from the centre, keeping the base and sides sturdy.
- Place the cut potatoes in cold water for 10 minutes, then drain and pat them dry well.
- Heat the sunflower oil in a deep pot to 160°C and fry the chips for 6 to 8 minutes until tender but still pale.
- Lift the chips out, increase the oil to 180°C, then fry them again for 3 to 5 minutes until lightly golden with soft centres.
- Drain the chips, sprinkle with salt and vinegar, and keep them warm.
- Split the Russian sausages lengthways without cutting all the way through, then fry them in a little of the hot oil or in a pan until browned and heated through.
- Fry the eggs to your liking, traditionally with set whites and a slightly soft yolk.
- Warm the polony slices briefly in the pan until lightly browned at the edges.
- Spread 2 tablespoons of mango atchar inside each hollowed quarter loaf.
- Pack a generous handful of hot chips into each loaf, pressing them down gently.
- Add a cheese slice, 2 slices of polony, 1 fried Russian sausage and 1 fried egg to each kota.
- Spoon over tomato sauce and peri-peri sauce, place the bread tops back on, and serve immediately wrapped in paper or on plates.
Common questions
Can I substitute the Russian sausages or polony in a Kota?
Yes. Use any firm, cooked sausage or hot dog-style sausage, and replace polony with sliced luncheon meat, ham, or Spam. Keep the fillings browned and heated through so they still fit the kota style.
How long does it take to make a Kota from start to finish?
Plan for about 30 to 40 minutes. The chips take the longest because they’re fried twice, while the fillings cook quickly. Prep everything before frying so the bread doesn’t go soggy waiting.
What are the most common mistakes when making Kota?
The biggest mistakes are soggy chips, overfilling the bread, and skipping the second fry. Also avoid hollowing the loaf too much, or it will collapse. Drain fillings well so the bread stays sturdy.
Can I store leftover Kota or the fillings?
Store the cooked chips, sausages, eggs, and polony separately in airtight containers in the fridge for up to 2 days. Reheat the fillings in a pan and the chips in an oven or air fryer for best texture.
How should I serve a Kota for the best result?
Serve it hot, right after assembling, with tomato sauce, peri-peri sauce, or chilli sauce on top or on the side. Add mango atchar for sweetness and tang. Wrap it in paper or foil for easier eating.