- For the amagwinya:
- 4 cups flour
- 2 t dry yeast
- 1 t salt
- 2 t sugar
- 1 ½ cups lukewarm water
- oil, for deep-frying
- Woolworths chocolate mousse, for serving
- For the grilled plums:
- ripe plums
- coconut oil, for brushing
- sea salt, to taste
- 2 T honey
- 1 T ground cinnamon
- ¼ cup pecan nuts, chopped
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.
To make the grilled plums, cut the plums in half and remove the stones.
Brush with coconut oil, sprinkle with sea salt and grill cut side down on a griddle pan for 15 minutes or until softened.
Combine the honey and cinnamon and mix well. Allow the plums to cool slightly, then drizzle over the cinnamon and honey. Top with the chopped pecans and serve immediately with the amagwinya and chocolate mousse.
While we're on the topic of amagwinya, why not try this savoury amagwinya recipe with sweetcorn-and-cheese filling