inCase of Hunger: Why the Jaffel Iron Rides Shotgun

Bazaars, Fire-Cooked Memories & Recipes You’ll Want to Pack

There are few smells that wrap themselves around your childhood quite like a hot jaffel on the fire. That toasty, buttery crunch. The first bite of lava cheese. The way it burns your tongue, every single time, and you still go back for more.

I grew up with them. They were the stars of church bazaars and school fairs, wrapped in paper towel, handed over by tannies in aprons, always too hot to hold.It was a food of the people. A pocket of comfort. A meal between chaos.

And now, years later, jaffels are still a part of my life. Especially now, as a mom. They’re easy, fire-friendly, and toddler-approved. There’s something magical about how a jaffel transforms ordinary leftovers into something that feels like a treat.

A Little Jaffel History

Jaffels (or “jaffels” with a soft Afrikaans edge) trace back to the humble toasted sandwich, made iconic in South Africa with those cast iron clamp-style irons you hold directly over a flame. They were originally a camping or roadside solution, but quickly became a cultural staple, sold at school sports days, fundraisers, and church bazaars across the country.

Portable. Practical. Perfect.

In other words: inCase energy, before inCase was born.

Jaffels You Can Pack (and Actually Make Anywhere)

The Classic

• 2 slices of bread (white, brown, health, rye, sourdough...)

• Grated cheddar cheese

• Tomato slice and/or onion (optional)

• Butter the outsides for golden crisp

• Ms.Balls Chutney ( Proudly South African)

  
  

Morning Egg Jaffel

• Scrambled egg

• Chopped chives or herbs

• Grated cheese

• Optional: cherry tomato halves or baby spinach

  
  

  Leftover Mince Magic

• Last night’s bolognese or savoury mince

• Add a dollop of chutney or peri-peri (optional)

• A slice of cheese to melt it all together

  
  

Sweet Treat Jaffel

• Peanut butter & banana

• Or… Nutella & marshmallow

• Or… cinnamon sugar & butter

  
  

Pro Tips for the Jaffel Master:

• Always butter the outside of the bread, not the pan

• Clamp tightly and trim off excess bread if it oozes

• Let it cool a minute before eating. (Or don’t, and burn your mouth like we all do.)

• Wrap your iron in foil when packing to keep your box clean

• Pre-butter and fill your sandwiches before you leave for the trip, just clamp and cook over the coals

Final Thought

Jaffels are more than a snack.

They’re a memory, a mood, a moment shared.

So whether you’re at a roadside braai, on the back of a bakkie, or huddled at a campsite with the sun going down, pack your jaffel iron. Always. Because when the world feels a little unsteady, a jaffel is steadying.

And inCase you’re wondering… yes, it fits perfectly in your box.