This Jozi Kota, also known as a Spahlo, is the ultimate South African township sandwich stuffed with an array of fillings. Kota means quarters — the sandwich is sliced into four portions to serve. The basic kota is filled with mango atchar pickle, polony or a russian sausage, cheese, and fries. Over time these fillings have evolved to accommodate different tastes, but the basics of a kota have remained unchanged. Flavor! Flavor! Flavor!
- 1 package Fry’s Original Burger, frozen
- 6 1/2 ounces 190 grams Fry’s Slicing Sausage and Polony, thinly sliced
- 3 tablespoons, divided olive oil
- 2 cups 475 milliliters sunflower oil
- 4-5 large 450 grams potatoes, washed and cut into thick fries
- 2 tablespoons white vinegar
- Kosher salt, to taste
- 7 ounces 200 grams store-bought mango atchar pickle in oil
- 1 loaf of white bread, cut in half lengthwise and middle scooped out (see Chef’s Notes)
- 8 slices 150 grams vegan cheddar cheese
- 6 tablespoons 100 milliliters plant-based mayonnaise
- 6 tablespoons 100 milliliters hot sauce
Preheat the oven to 180°C/350°F and lightly brush a baking sheet with 1 tablespoon olive oil. Place the Original Burgers on the baking sheet and drizzle them with the remaining olive oil. Bake for 25 minutes, flipping them once halfway through.
In a large pot over high heat, add the sunflower oil. Pat the potatoes dry with paper towels and carefully lower them into the hot oil. Fry for 10-12 minutes, until golden brown and cooked through. Transfer them onto a paper towel-lined plate. Drizzle with vinegar and season with salt, to taste.
In a blender, add the mango atchar pickle and its oil. Blend to form a smooth paste.
To serve, spread mango atchar paste onto the base of each portion of bread. Evenly top each with Fry’s Slicing Sausage and Polony, cheddar cheese, fries, and Original Burgers. Drizzle with mayonnaise and hot sauce. Close the sandwich with the scooped out bread.
Wrap each sandwich with parchment paper and place a heavy pot or cast iron pan on top of the sandwiches for 10 minutes. The weight helps compress the flavors into the sandwiches.
Use a sharp bread knife to cut each sandwich into 4 portions.
When scooping out the middle of the bread, leave a thick wall on the sides. This sponge-like layer will absorb all of the flavors of the filling. Do not discard the scooped out bread.
Special Equipment: blender