Magwinya

My sister Tarisai is the one who introduced me to Magwinya. We used to live in South of Joburg so everyday on our way to work she would stop by the store right opposite Bree taxi rank in Joburg cbd and get 2 or 3 freshly cooked gwinyas. I on the other hand would tell her the dangers of buying food in spaza shops until one day I gave in to the smell and ate 1. That was the beginning of my gwinya love journey and also the beginning of my weight gain. If there is anything i have learnt, its that all delicious things need to be eaten in moderation. Over the years i have tried to replicate making magwinyas from scratch but its been a nightmare. The problems ranging from burnt dough to nasty tasting ones, until i tried Cheroldines recipe and it was a hit. I obviously cut the recipe in half but all was well.

Ingredients

  • 2 cups bread flour
  • 3 table spoons sugar
  • 1 teaspoon of yeast
  • 3/4cup water
  • 1/2 tsp salt
  • Vegetable oil for frying

Method
1. In a stand mixer, with the dough hook attachment on, combine all dry ingredients together.

2. Slowly add water and let the dough knead for about 10 minutes until it no longer sticks to the side of the bowl. If you are doing it by hand, knead the dough for about 15 minutes.

3. Place the dough in a well oiled bowl, cover with damp kitchen towel and let it rise for 45 minutes to an hour in a warm place. I usually place it in the oven or microwave.

4. About 5-10 minutes before the dough is ready, heat vegetable oil in a pot.

5. With your hands lightly oiled, lift a part of the dough and squeeze it between your thumb and index finger to form a ball and place it into the hot oil. This is how you achieve a perfectly round shape.

6. Fry in hot oil in batches. In most cases the vetkoek will turn itself as it gets lighter at the bottom while cooking. Remove with slotted spoon.

Tip: When frying the second batch, turn your heat down to medium to avoid magwinya from burning

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