Amagwinya
6
Easy
10 minutes, plus 40 minutes’ proving time
30 minutes“I don’t think street vendors get the credit they deserve for the fond memories they create. Someone like Noluvo Mamfengu of Zamalady Food Truck in KwaLanga, Cape Town, feeds hundreds of people each day, many of them learners at Langa High School. The students shout their lunch orders from the enclosed school yard across the street and Noluvo prepares and delivers them. ‘They call my stall KwaWoolworths because of the quality of my vetkoek!’ Her airy golden creations inspired this recipe.” – Khanya Mzongwana
Ingredients
Method
- 500 g flour
- 10 g instant dry yeast
- 3 T brown sugar
- 1 t salt
- 3 T canola oil, plus extra for frying
- 3 cups lukewarm water approx
Method
Ingredients
1. Place the dry ingredients in a bowl. Pour the canola oil into 2 cups lukewarm water, saving an extra cup in case the dough gets too dry while kneading.
2. Make a well in the centre of the flour mixture and pour in the wet ingredients. Gradually stir in the water mixture using your fingers. Work the mixture into a dough and knead until soft and pliable.
3. Clean the bowl and grease the inside with oil, then add the dough and cover with a clean tea towel. Allow to prove somewhere warm for 30–40 minutes,or until the dough has doubled in size.
4. Flatten the dough to a thickness of 2 cm, then cut into squares. They needn’t be perfect! Heat the oil in a large saucepan. To check whether it’s hot, drop a small piece of dough into the oil. If it sizzles immediately, the oil
is ready. Fry the dough until golden brown, turning often. Drain on kitchen paper. Serve with cheese, atchar, eggs, liver spread or any filling of your choice.
Find more South African recipes here.
Photographs: Toby Murphy And Jan Ras
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana
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