Jody’s KOOlicious Jaffles

A jaffle, a toastie or a snackwich… It doesn’t matter what you call them. Or your preferred cooking method… these are an any time hit.

Lunch, breakfast, dinner or snack – a toastie will definitely hit the spot (Our Editor’s  opinion). This recipe for mince and corn jaffles also makes use of a South African favourite – Chakalaka!

On the subject of jaffle vs snackwich (because we HAD to Google it)… Jaffles are made with a jaffle pan on the stove or a jaffle iron on the braai. Snackwiches are made in a snackwich machine or sandwich press. Snackwiches also typically contain cheese. We’ve even made them by grilling our sarmies in the oven.

Jody’s KOOlicious Jaffles


Cooking Time: 20min
Preparation Time: 5min
Serves: 8 servings


  • 1 onion (chopped)
  • 1 can of KOO Chakalaka with Sweetcorn
  • 1kg lean beef mince
  • 1 full loaf of bread
  • Salt & pepper for seasoning
  • 15ml oil for frying
  • Some butter


  1. In a deep pan, heat oil and fry onions until golden, then add your lean beef mince to your fried onions and fry until cooked and deliciously browned.
  2. Add salt & pepper to to taste, mix lightly with a spoon and add in your can of Chakalaka with Sweetcorn to the mince mix and simmer for 10 minutes.
  3. Take pan off the heat and let it cool.
  4. Take your bread and lightly butter on the outside only. Fill 2 slices of bread generously and put in your jaffle pan.
  5. Put the jaffle pan on the heated stove and turn frequently to avoid burning. Serve and enjoy!

Recipe courtesy of Ricky Wilson & Jody Wilson via Koo Recipes.

For more recipes head to our recipe section.

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