- 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
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