Amagwinya can be eaten with anything from apricot jam curry mince, polony, fried potatoes chips (french fries), atchaar, snoek fish or cheese.
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- 500g cake flour
- 2 Tablespoons Sugar
- 1 Teaspoons salt
- 1 packet Yeast (10g)
- 1/4 of a litre (lukewarm water)
- Cooking oil (enough to deep and fry)
- In a bowl mix all the dry ingredients together and then pour in the yeast. Stir
- Make a small hole in the dry mix and add warm water, mix, adding a little more water until you have a very supple dough.
- Leave to begin foaming
- Cover the dough with a damp cloth or plastic wrap that’s bean brushed with oil and allow to rise until double (about an hour).
Roll the dough into balls with your hands (brush your hands with some oil to stop them from sticking) or roll the dough out flat on a floured work surface and flatten with a roller & cut into rectangular.
Heat up the oil at a medium temperature. Break the dough into balls and fry until golden-brown.
Cut in half and serve with the filling of your choice.