Vetkoek

Tags

amagwinya, doughnut, rainbow nation, South Africa, vetkoek

 

Vetkoek  is a traditional South African fried dough bread common in Afrikaner cookery. It is either served filled with cooked mince (ground beef) or with syrup, honey, or jam. It is thought to have its origins from the Dutch oliebollen, which date from the time of the migration period. The word “vetkoek” literally means “fat cake” in Afrikaans or “fat cookie” in Dutch. It is similar in shape to a doughnut without a hole, and is made from flour, salt and yeast. Dough is rolled into a ball then deep fried. In a traditional South African braai, or barbecue, vetkoek may be served alongside boerewors.

Similar to a vetkoek, the amagwinya is a popular meal for many people living in townships. The term amagwinya originates from the historically Black townships of Gauteng in South Africa. Amagwinya differ from the vetkoek in that amagwinya are never filled like the traditional vetkoek; but are served plain and hot with an optional variety of piquant, umami and salty side dishes such as portions of Cape snoek fish, mango atchar, sausage and salted fried potato chips. The popularity of this food item is evidenced by the many spaza shops, hawkers at taxi ranks, roadside vendors, and fast food shops in the  townships who sell this food.

Traditional vetkoek is made from yeast, but this quick and easy vetkoek recipe uses cake flour and baking powder as the raising agent.

Makes 12

Ingredients:

140 g / 1 1/4 cups cake flour
1 teaspoon baking powder
Pinch of salt
1 egg, well beaten
125 ml / 1/2 cup milk
Oil for frying

Preparation:

Sift the dry ingredients together
Add the egg and mix well
Pour in the milk and mix to make a batter
Heat the oil
Drop the batter by spoonful into the hot oil and brown on all sides
Serve with butter and honey or cut open and fill with curried mince
Enjoy!

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Cabbage and lamb bredie – a South African speciality

Tags

bredie, cabbage, Lamb, mutton, potato, rainbow nation, South Africa, stew

A South African classic. A bredie is a type of stew, slowly simmered – the type of vegetable used usually gives it its name.

Serves 6

Ingredients:

1 medium cabbage, cleaned
30 ml / 2 tablespoons oil
1 kg / 2 lbs lamb knuckles or shoulder
1 large onion, chopped
250 ml / 1 cup lamb or veal stock
1/2 teaspoon cayenne pepper
3 medium potatoes, peeled and quartered
1 teaspoon sugar
Pinch turmeric
Salt and freshly ground black pepper

Preparation:

With a sharp knife, remove the leaves from the cabbage head, in a V pattern, cut away the thick centre stalks of the leaves and discard or save for soup making
Stack the leaves in a colander and set aside
Heat oil in a large heavy bottomed saucepan or dutch oven
Add the onion and cook for about 3 minutes to soften, remove to a plate
Add the meat, more oil if needed, and braise the meat over medium heat until all well browned – add a little water if it starts to stick
Return the onions to the pan
Add the stock and the cayenne pepper and bring to a boil
Allow to simmer, covered for 20 minutes
Add the cabbage, the potatoes, the sugar and the turmeric
Check there is enough liquid, if not, add more stock
Cover and simmer for another 30 minutes, stirring occasionally and checking liquid level, until meat is tender and potatoes are cooked (you do not want it to dry out)
Stir well, season to taste and serve immediately with rice
Enjoy!

Bunny Chow

Tags

bunnychow, curry, durban, indian, Lamb, rainbow nation, South Africa

 

Did you know that the South African city of Durban is home to more people of Indian descent than any other city outside of India? Then you won’t be surprised to hear that curry plays a big part in South Africa’s culinary history. As in the UK where the Anglo-Indian relationship has given rise to popular dishes such as chicken tikka masala, South Africa too has developed its own unique spin on the Indian curry. The most famous of these dishes is undoubtedly the bunny chow.

The origins of this curiously named dish are open to debate but what I can assure you that no fluffy bunnies are harmed in the making of this South African street food. Rather it’s a veg/chicken/meat curry served in a hollowed out loaf of bread. The bunny chow is thought to have evolved as a convenient way for workers to carry their lunch.  The bunny chow comes in quarter, half and full loaves and is also referred to as a kota or sephatlo in many South African townships.

It’s best made in advance and refrigerated overnight before scooping into the bunny. As we all know curry tastes better the next day but it also helps the sauce to become nice and thick – you are looking for the sauce to coat the meat without too much liquid.

Serves 4 to 6

Ingredients:

• 2 tbsp oil
• 2 onions, diced
• 2 cloves of garlic, crushed
• 3 tbsp garam masala
• 1 tsp cumin
• ½ tsp nutmeg
• 3 star anise
• 4 bay leaves
• 1 tsp fennel seeds
• 4 cardamom pods
• 2 large red chillies, halved lengthways
• 1 tbsp tomato puree
• 1.5kg / 3 lbs  lamb knuckles or other bone-in stewing cut
• 4 heaped tbsp flour seasoned with salt and pepper
• 6 tomatoes, diced
• 1 tsp cider vinegar
• salt and pepper

To serve:

• 2 small loaves, halved
• 2 tomatoes diced and mixed with ¼ diced onion and a splash of cider vinegar
• Mrs Ball’s chutney (or other fruit based chutney i.e. mango)
• desiccated coconut
• fresh coriander / cilantro

Preparation:

Preheat the oven to 160 C / 325 F
Heat the oil over a medium heat and sauté the diced onions until soft and translucent
Add the garlic, all the spices and the chilli and sauté for a few minutes until fragrant
Stir in the tomato puree then transfer to a large oven proof dish with a lid
Toss the lamb in the seasoned flour then sear in the pot you cooked the onion in until brown (adding more oil if necessary)
Add to the oven proof dish and mix with the onions and spices until the lamb is well covered
Add the tomatoes, vinegar and enough water to nearly cover the lamb
Transfer to the oven and cook for about 2-2 ½ hours until the meat is falling of the bones Refrigerate overnight

To serve:
Using a sharp knife, cut a large circle in the top of your loaves and hollow out the centre
Reheat the curry then scoop into the bunny
Serve with a selection of sambals and cilantro
Enjoy!