Ingredients

Method

For the vetkoek:
• 500 g cake flour
• 10 g instant dry yeast
• 3 T brown sugar
• 1 t salt
• 3 T canola oil, plus extra for frying
• Approx. 2 ½ cups lukewarm water
• sliced tomatoes, for serving
• pickled red onion, for serving
• parsley, for serving
For the mince:
• 4 T canola oil
• 500 g lean beef mince
• sea salt and freshly ground black pepper, to taste
• 1 large onion, roughly chopped
• 2 cloves garlic
• 1 sprig thyme
• 30 g red pepper, chopped
• 30 g green pepper, chopped
• 50 g tomato paste
• 1 x 400 g can diced tomatoes
• 1 T brown sugar

Method

Ingredients

1. To make the vetkoek, place all the dry ingredients in a bowl.

2. Pour the canola oil into two cups of lukewarm water, saving an extra cup in case the dough gets too dry whilst kneading.
3. Make a well in the center of the flour mixture and pour in the wet ingredients.
4. Gradually stir in the water mixture using your fingers. Work the mixture into a dough and knead until soft and pliable.

5. Clean the bowl and coat 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.

6. Flatten the dough to a thickness of 2 cm.

7. Cut into medium squares. This part needn't be perfect!

8. 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 vetkoek until golden brown, turning often. Drain on kitchen paper.

9. To make the mince, heat the oil in a nonstick pan. Fry the mince in batches until brown, season and set aside. In the same pan, fry the onion, garlic, thyme and peppers until soft. Stir in the tomato paste, diced tomatoes and mince. Add the sugar and more seasoning if needed. Simmer for 10 minutes, stirring occasionally, or until the tomatoes have reduced and thickened.

10. Slice the vetkoek and fill with mince, sliced tomatoes, pickled red onion and parsley.

Find more bread recipes here. 

Photographs: Jan Ras
Production: Khanya Mzongwana
Food assistant: Ellah Maepa