Magwinya are a very popular treat enjoyed right across the African continent. Depending on where you are in southern Africa and the language you speak, you may hear them being called by names such as Magwinya / Amagwinya / Mafetcook / Vetkoek / Fat Cakes.
In Botswana, these delicious deep fried dough balls go by the name Magwinya (plural) or Legwinya (singular). They are often enjoyed on their own as a snack or for breakfast with a cup of hot tea. If you’re really treating yourself, you might order a side of freshly fried potato chips to go with them.
In South Africa, they are typically served in a more lavish manner with a variety of fillings such as polony, fried potato chips, atchaar, snoek fish and/or cheese. Magwinya are fast and easy to cook, and very tasty! Here is our recipe for magwinya – we hope you enjoy it and that they turn out perfectly!
INGREDIENTS:
2 cups all-purpose flour
2 teaspoons instant yeast
;4 tablespoons white sugar
1/2 teaspoon salt
1 tablespoon vegetable oil (plus more for frying)
2 cups warm water
METHOD:
- In a large mixing bowl, combine the dry ingredients: flour, sugar, yeast and salt. Mix well. Add water and 1 tablespoon of vegetable oil and mix into a soft dough. Cover the mixture with a tea towel and allow to rise for about one hour.
- The dough should roughly double in size. Mix further and let the dough rest for 10 minutes.
- Heat a large pot of vegetable oil over a medium flame for deep frying. Test the temperature of the oil by dropping a little batter in. If it sizzles, you’re ready to start frying.
- With a tablespoon, add dollops of dough into the oil, using a second spoon to help push the dough down if necessary. Make sure you turn them frequently until golden brown.
- Drain over paper towels and serve whilst they are warm. Enjoy!
