Both pronounced as and referring to the word ‘quarter’, this street-food steak and avocado kota is made with a quarter loaf of bread. Mzansi Style Cuisine food blogger Thuli Gogela shares her recipe of this classic dish!

MAKES 4 // COOKING TIME 25

INGREDIENTS
For the steak and avocado kota
1 white-bread loaf
2 tbsp vegetable oil
400 g beef rump
4 eggs
4 rashers shoulder bacon
1 avocado
2 tsp lemon juice
1 tomato, sliced
For the mustard mayo
½ cup mayonnaise
2 tbsp wholegrain mustard

METHOD
For the steak and avocado kota
1. Cut the loaf into quarters. Then carefully slice a small square of bread from the middles to create a hollow.
2. Heat the oil in a pan over medium heat. Season the rump with salt and pepper and fry for 2 minutes on each side. Thinly slice.
3. Fry the eggs and bacon individually and set aside.
4. In the same pan, toast the squares you cut from the loaf quarters, until golden brown.
5. Mash the avo with the lemon juice and season to taste.
For the mustard mayo
1. Whisk the mayonnaise and the mustard together.
2. Layer the inside of each kota with steak, bacon, tomatoes, egg, avocado and mayo. Garnish with microherbs and top with the toasted squares of bread.

Recipe: Thuli Gogela
Styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za

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