To make the easy amagwinya: sift 4 cups flour, 10g yeast, 1t salt and 2t 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.
Now to decide whether you want sweet or savoury amagwinya! Get the savoury amagwinya recipe with sweetcorn-and-cheese filling here and get the sweet amagwinya recipe with grilled plums here
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