Enjoy South Africa’s favourite dishes this Heritage Month.
Amagwinya or vetkoeks are deep-fried doughnuts enjoyed mostly in South African townships and Afrikaans households. They are not the healthiest snacks, but popular due to how filling they are.
250 ml (1 cup) cake flour
8 ml (1.5 cups) Royal Baking Powder
1 ml (pinch) salt
1 extra-large egg
125 ml (half cup) milk
Cooking oil for deep frying
Sift flour, baking powder and salt together. Whisk egg and milk together and add to the dry ingredients. Beat until smooth and lump free. Heat oil in a small heavy-based saucepan. Gently drop heaped teaspoons of the batter into the hot oil. Turn constantly and deep-fry until done and golden brown. Remove from oil and drain on paper towel. Serve with fried mince, bacon, ham or any other meat. Also try sprinkling with cinnamon-sugar or serve with a jam of choice.
Makes 6 portions
30 ml (2 tbsp.) Clover Mooi River butter
20 ml (4 tsp.) canola oil
1 kg lamb shanks
2 onions, chopped
5 ml (1 tsp.) fresh garlic, finely grated
5 ml (1 tsp.) fresh ginger, finely grated
820 g (2 x 410 g tins) chopped tomatoes
50 g (1 tin) tomato paste
30 ml (2 tbsp.) mild curry powder
125 ml (half cup) sugar
60 ml (4 tbsp.) Clover Krush mango-and-peach juice
Pinch of salt
Pinch of black pepper
2 fresh loaves of white bread
Heat the butter and oil in a large heavy-bottomed saucepan and fry the lamb shanks until brown. Remove from the pan and set aside. Sauté the onions and garlic in the same saucepan and return the lamb shanks to the saucepan, adding the rest of the ingredients except for the bread. Cover the saucepan and simmer over low heat for an hour or until the lamb shanks are tender. Cut each loaf of bread into three equal parts. Hollow out the soft bread area of each part to form a small bowl. Spoon the hot meat into each hollowed loaf.
Recipes and images supplied by: Royal Baking Powder and Clover South African Food Favourites