Amagwinya, also known as vetkoek, is a traditional South African fried dough bread that is crispy on the outside and soft on the inside. This versatile dish can be enjoyed plain or filled with a variety of savory or sweet fillings. One of the most popular ways to enjoy amagwinya is with a savory minced meat filling. Here’s how to make this delicious and satisfying South African classic at home.
Ingredients
For the Vetkoek Dough:
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 cups warm water
- Vegetable oil for frying
For the Minced Meat Filling:
- 1 pound (500 grams) ground beef or lamb
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, grated
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro or parsley for garnish (optional)
Instructions
1. Prepare the Vetkoek Dough
- Combine Dry Ingredients: In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
- Add Water: Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a soft dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
2. Prepare the Minced Meat Filling
- Sauté the Vegetables: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
- Cook the Meat: Add the ground beef or lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks.
- Add Vegetables and Spices: Stir in the grated carrot, diced tomatoes, tomato paste, cumin, coriander, paprika, salt, and pepper. Let the mixture simmer for about 15-20 minutes until the sauce thickens and the flavors meld together.
- Adjust Seasoning: Taste and adjust seasoning as needed. Set the filling aside while you prepare the vetkoek.
3. Fry the Vetkoek
- Heat the Oil: In a large, deep pot, heat enough vegetable oil to cover the vetkoek (about 2-3 inches deep) to 350°F (175°C).
- Shape the Dough: Punch down the risen dough and divide it into equal portions (about the size of a small apple). Shape each portion into a ball and flatten it slightly.
- Fry the Dough: Carefully place a few pieces of dough into the hot oil, making sure not to overcrowd the pot. Fry until golden brown and cooked through, about 3-4 minutes per side. Use a slotted spoon to transfer the fried vetkoek to a paper towel-lined plate to drain excess oil. Repeat with the remaining dough.
4. Assemble the Amagwinya with Minced Meat Filling
- Slice the Vetkoek: Once the vetkoek are cool enough to handle, slice each one open, creating a pocket for the filling.
- Add the Filling: Spoon a generous amount of the minced meat filling into each vetkoek.
- Garnish (Optional): Garnish with fresh cilantro or parsley if desired.
Tips for Perfect Amagwinya
- Monitor Oil Temperature: Use a thermometer to maintain the oil temperature at 350°F (175°C) to ensure even cooking and prevent the vetkoek from becoming too greasy.
- Variety of Fillings: While minced meat is a popular filling, you can also try other fillings such as curried chicken, cheese and tomato, or even sweet fillings like jam and cream.
- Make Ahead: The vetkoek dough can be prepared in advance and refrigerated overnight. Let it come to room temperature before frying.
Amagwinya (vetkoek) with minced meat filling is a hearty and delicious South African dish that is perfect for any occasion. With its crispy exterior and flavorful, savory filling, this dish is sure to become a favorite in your home. Enjoy this taste of South Africa and savor every bite of this traditional and satisfying meal.
