Spatlo

Spatlo

Spatlo

Spatlo (also spelled sphatlo, spathlo and sphatlho)

Originally known as a kota and first appeared in Daveyton in the mid to late 60's . A South African beloved carb-loaded and uniquely South African street food popular in all Provinces of South Africa including Gauteng Daveyton and the Free State. It is made from a hollowed out quarter loaf of bread, filled with a variety of ingredients, often chips, cheese, polony and atchar. The name kota, used in such areas as Soweto and Johannesburg, is derived from the English quarter, referring to the bread loaf. The name sphatlo used in such area as Pretoria (Mamelodi) As such, the term may apply to any dish using a quarter loaf of bread, such as bunny chow.

Ingredients:

• 1 loaf of baked white bread (not sliced)
• Fried potato chips (“slap tjips”)
• French polony (sliced)
• Cheese (sliced)
• Shoulder bacon (fried)
• 1 Russian Sausage (per “Sphatlho”)
• Mild or Hot Atchar
• Optional: 1 fried egg (per “Sphatlho”)

How to make Spatlo:[1]

• Take a quarter of bread and cut out the soft part out into a square and toast it.
• On the space of the quarter of bread you put first atchar, add first layer of fried chips followed by your Russian .
• Then you place polony ,add another layer of fried chips and add shoulder bacon and cheese.
• Take the small soft piece of bread you had cut out and toasted and place it on top.

Economic benefits

Spaza's sell popular street food and spatlo is one of the popular street food. Spaza's are the backbone of township economy and vibrancy of it.