South African recipes: from malva pudding to milk tart

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South African recipes

South African

Souskluitjies with guava compote

10 minutes

Cake recipes

Jan Hendrik’s ultimate Peppermint Crisp tart

45 minutes

South African

Baked sago pudding

45 minutes

Easter recipes

Homemade Cape Malay-style pickled fish

25 minutes, plus chilling time

Milk tart

Deep-fried milk tart

20 minutes

Cheat recipes

Hertzoggie tarts

20 minutes

Mielie recipes

Giant sweetcorn dombolo

1 hour

South African

Abi’s ultimate pampoenkoekies

1 hour (or less if you microwave the pumpkin)

Braai recipes

Next-level lamb braai

Braai recipes

Braaied mielies three ways

25 minutes

Bacon recipes

Alfredo pasta with a South African twist

15 minutes

South African

Amagwinya with sweetcorn-and-cheese filling

20 minutes

Amagwinya with sweetcorn-and-cheese filling

Difficulty Easy

Prep Time 50 minutes

Cooking Time 20 minutes

Ingredients

To make the amagwinya:

4 cups flour
2 t dry yeast
1 t salt
2 t sugar
1 ½ cups lukewarm water
oil, for deep-frying

For the sweetcorn-and-cheese filling:

1 x 340 g can whole corn kernels
2 T fresh coriander, finely chopped
1 green chilli, finely chopped
½ cup Cheddar, grated
Gouda, grated

Method

To make the amagwinya, sift the flour, yeast, salt and sugar into a bowl. Add the water and stir until well combined.
Transfer to a lightly floured surface and knead for 5 minutes or until the dough is soft and pliable.
Cover and leave in a warm place for 40 minutes or until doubled in size. Punch down the dough and knead for a minute. Divide into balls.
Set aside on a tray in a warm place and leave to double in size once more, about 10 minutes.
Meanwhile, heat the oil in a saucepan over a medium heat. Check the temperature from time to time by dropping a small piece of dough into the oil. It should cook through without browning too quickly.
When the oil is ready, add 2–3 dough balls and cook for 3 minutes, turning halfway. Remove with a slotted spoon and drain on kitchen paper. Cook the remaining dough in the same way. Place each ball on onto a small skewer.
Heat the sweetcorn in a saucepan over a low heat. Stir in the remaining ingredients until the cheese is melted. Serve with the amagwinya.

While we're on the topic of amagwinya, why not try this sweet amagwinya with grilled plums

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Souskluitjies with guava compote

Jan Hendrik’s ultimate Peppermint Crisp tart

Baked sago pudding

Homemade Cape Malay-style pickled fish

Deep-fried milk tart

Hertzoggie tarts

Giant sweetcorn dombolo

Abi’s ultimate pampoenkoekies

Next-level lamb braai

Braaied mielies three ways

Alfredo pasta with a South African twist

Amagwinya with sweetcorn-and-cheese filling

Amagwinya with sweetcorn-and-cheese filling

Ingredients

Method