Magwinya are a delicacy that have been enjoyed in South Africa for many years.
Many people eat them on their own, but others love to eat them with some atchar, polony, cheese and a variety of spreads.
A lot of people also refer to magwinya as “vetkoek”, and they usually pair their vetkoeks with curried mince.
Create this easy magwinya recipe for yourself and the family, and try out the curried mince recipe if you would like to enjoy the famous “vetkoek and mince”.
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Print Mama Joyce’s magwinya A lot of people also refer to magwinya as ‘vetkoek’, and they usually pair their vetkoeks with curried mince.
Author: darylskitchen Prep Time: 5 minutes Cook Time: 5 minutes Total Time: 10 minutes Yield: 4 1 xCategory: Breakfast Method: Deep-frying Cuisine: South African 1.30g of cake flour10g of dry yeast10g of sugar1 l of oil Curried mince
500g minced beef15 ml olive oil1 large onion diced3 cloves of garlic, finely minced5 ml ground ginger2.5 ml smoked paprika5 ml black pepper5 ml ground coriander2.5 ml ground cumin15 ml mild curry powder30 ml tomato paste30 ml chutney or smooth apricot jam½ cup of water1 medium potato, diced1 cup frozen diced mixed peas and carrotsSalt to taste In a bowl mix all dry ingredients, make a well in the middle and add warm water to make a dough. Knead well for about 10 minutes Cover and let the dough rest for 1hr in a warm place to raise double in size. Divide into 16 balls on a floured surface. Heat the oil, flatten the balls slightly and fry one side till golden brown and turn over to the other side. Repeat until all are done. Curried mince
In a medium pot heat oil on high heat. Add the mince and fry until browned (this may take a while)Add the chopped onions and fry until soft. Add the garlic, ginger, paprika, black pepper, ground coriander, ground cumin and curry powder and cook for 5 minutes stirring constantly. Add the tomato paste and cook for another 2 minutes. Add the chutney or jam and water and lower the heat to low. Add salt to taste Cover and simmer for 30 minutes. Add the potatoes and mixed veg and mix thoroughly. Cover and cook for an additional 30 minutes. Curry should be thick with very little water left, if not uncover and simmer until you reach the desired consistency. This recipe was found on darylskitchen.com and unileverfoodsolutions.co.za
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