Table of Contents
Vetkoek (also known as Amagwinya) and Beef Mince Curry is a delightful and comforting South African dish that combines two major dishes – a delicious fried bread and a rich, flavorful curry.
Vetkoek (Amagwinya): Vetkoek, or Amagwinya in isiZulu, is a traditional South African fried bread that has its roots in Dutch and Afrikaner cuisine. These small, round bread balls are made from a simple dough of flour, yeast, salt, and water. The dough is then deep-fried until it puffs up and turns a gorgeous golden-brown color.
Vetkoek is often enjoyed as a snack or a side dish, and it’s commonly served warm with savory fillings or toppings. The soft, fluffy interior and the crispy outer crust make it a perfect for soaking up delicious sauces or curries.
Beef Mince Curry: The Beef Mince Curry is a beloved South African curry dish that shows the country’s diverse culinary influences. It is a hearty and flavorful stew made with ground beef (mince), a fragrant blend of spices, and a tomato-based sauce.
This South African delicacy is often enjoyed as a hearty lunch or dinner, with the Vetkoek being torn apart and used to scoop up the curry.
Vetkoek (Amagwinya) and Beef Mince Curry
Ingredients
For Vetkoek
- 300 g strong Flour (very important that it is strong flour)
- 120 g warm water (not hot)
- 100 g milk (or amasi)
- 10 g yeast
- 50 g melted butter
- 5 g salt
- 5 g sugar
For Curry
- 1 kg minced beef
- 2 large potatoes (diced)
- 1 onion
- 1 green pepper
- 2 tomatoes
- 3 cloves garlic
- 1 thumb ginger
- ½ tsp fennel seed, aniseed, cinnamon
- 3 green cardamom
- 3 whole cloves
- 1 tsp chilli powder
- 1 tsp paprika powder
- 1 tsp ground coriander seed
- 1 tsp dried fenugreek leaved
- 1 tsp ground cumin
- ½ tsp turmeric
Instructions
For Vetkoek
- Weigh out flour in large bowl.
- Now add the yeast, sugar and salt and mix this well into the flour.
- Pour in the water, milk and butter and mix well till it just comes together.
- Let the dough rest for 10 minutes before kneading.
- After ten minutes dust with a little flour and start kneading for 5-8 minutes.
- (This will be quite a sticky dough but the more you rest and knead it, it will come together into a smooth dough.)
- After kneading, cover your dough in a large bowl and proof for 30-40 minutes (till double in volume).
- Cut the dough down into 50g pieces.
- Shape into balls and flatten slightly.
- Now proof again for 30 - 40 minutes or until the dough balls are significantly doubled in size.
- Fill a large frying pan halfway up with a neutral oil.
- Preheat the oil to medium high heat.
- Fry your Amagwinya 3 - 4 at a time till golden brown on both sides. (2-3 minutes on both sides).
- It should feel light and airy once cooked.
- (Let this rest for 10minutes before serving).
For Beef Curry
- Heat a neutral oil in a pan till medium high.
- Fry mince till golden brown and season lightly with salt.
- Remove beef from pan.
- Add fennel, aniseed, cardamom, cloves, garlic, ginger and fry for 30seconds.
- Add chopped onions and peppers and fry for 2minutes on medium heat.
- Add the remainder of the spices and salt and cook for 30 seconds.
- Chop the tomatoes, add to the pan and cook till soft.
- Put beef back into the pan along with potatoes and enough water to just cover the potatoes.
- Cook the curry till it thickens and the potatoes are soft.
- Taste for seasoning and adjust with salt if needed.
Serving
- Cut one Amagwinya in half fill with curry and enjoy.