Buttermilk vetkoek and mince to warm you up
Chilly weather means hitting the kitchen to prepare some delicious comfort food.
POLOKWANE – One way of achieving this for most communities is through enjoying a plate of delicious fresh vetkoek and some tea.
BONUS spoke to Prof Elain Vlok who is a chef at heart and grew up in a family where cooking was the norm. She is also the Manager for Clover’s Corporate Services and pillar of Clover Mama Afrika, a non-profit organisation aimed at helping women by promoting sustainability in communities at grassroots level.
She shared a vetkoek recipe with readers.
For the mince:
Ingredients:
• Mince.
• Olive oil.
• Can of red beans.
• Onion (sliced).
• Garlic clove (crushed).
• Sweet corn.
• Garden peas.
• 1 teaspoon tomato paste.
• Worcestershire sauce, salt and pepper to taste.
• Rosemary beef (Knorr dry cook-in-sauce).
Method:
In a wide saucepan heat up some olive oil. Place the onions and crushed garlic and allow to brown. Add in the mince and allow it to brown. Add some salt and pepper for taste and a tablespoon of Worcestershire sauce. Once the mince is well cooked and brown and some of the water has reduced, add the dry cook-in-sauce and tomato paste.
Stir until it is thoroughly dissolved.
Add a cup of warm water along with the peas, sweet corn and red beans. Allow to cook until the water has reduced and the mince and veggies have combined into a thick stew (don’t over stir).
Best enjoyed with a side helping of vetkoek during any time of day in this chilly winter season. It can be enjoyed with a side of atchar as well.
Buttermilk magwinyas (vetkoek):
Ingredients:
• 4 cups flour.
• 4 teaspoons yeast.
• 5 tablespoon sugar.
• 1 cup buttermilk.
• Half cup warm water.
• 2 eggs.
• Pinch of salt.
• Oil for deep fry.
Method:
Mix all dry ingredients. Mix eggs and buttermilk and pour over dry ingredients. Add warm water, mix thoroughly and leave to rise for 30 minutes to an hour. Knead the dough and make balls which you deep fry in hot oil until golden brown.
