This South African Food Recipe Makes ± 2 Dozens (24 Pieces)
Magwinya (‘s) is well known South Africa, although it is similar to Vetkoek, it differs by being much sweeter in taste. It is of the Zulu cuisine. The term Magwinya originated from a township called Ekasi in Gauteng, South Africa & is actually a township version of the Vetkoek. Magwinya (‘s) are usually serves with polony, fried potato chips (french fries), atchaar, snoek fish or cheese.
Pronunciation : Mug-win-ya
- 1kg (4 cups) cake flour
- 1 cup sugar
- oil for frying
- 1 x 10 grams instant yeast
- 1 teaspoon salt
- 1 liter lukewarm water
- In a large bowl, mix flour, sugar, salt & yeast together.
- Gradually pour in the lukewarm water until a soft dough is formed.
- Knead the dough for 5 minutes.
- Cover & allow to rise for ± 30 minutes.
- In a deep pan/pot, heat the oil for deep-frying.
- Take a piece of dough & roll it into a ball about the size of an orange.
- Carefully lower it into the hot oil.
- Deep-fry as many as you can fit into the pan/pot at a time.
- Fry until golden brown in color on all sides, making sure to frequently turn it.
- They are ready when they begin to float, making a puffy sound & when they have doubled in size.