Yesterday, I had an amazing time cooking at the HecticNine 9 Studios! Oh my God! The presenters, Ayanda and Lesego, are insane! There’s too much energy in that studio and they are both complete naturals! They make TV presenting look effortless! I really take my hat off to them.
The theme or rather topic of the episode was KZN townships, the lifestyle, food, music and the people. My KZN based reader turned friend and colleague, Samkelisiwe Mhlongo, came to my rescue. We brainstormed recipe ideas and I ended up going for the Mince noBhontshisi recipe. It’s an easy recipe, perfect for mid-week. One wont spend a lot of time slaving in the kitchen. Samkelisiwe tells me they serve it with Phuthu, Rice or uJeqe (Steamed Bread). You should have seen the crew after the filming. Let me just say, there was no food left! Ha! Check out the recipe below!
— HECTICNINE-9 (@hecticnine9) May 22, 2014
@mzansicuisine lekker baba. Say hi to Calmin, one of the presenters. He was one of my students.
— Riaan Visman (@Narshall) May 22, 2014
@mzansicuisine hai thuli bendifunuthi ndiyithandile I resp yakho
— Amila (@Amila25Www) May 22, 2014
— Alusa (@AfroLusa) May 22, 2014
“Hayi sana wayishaya intoyakho uyeva! Bendizibuza umpokoqo and then yhooo bekumnandi ukujongile okwakutya dear” Nangamso Mguga
Mince and Bhontshisi (Beans) Served on Phuthu
Serves: 2 – 4
30ml (2Tbsp) canola or olive oil
1 onion, finely chopped
2 cloves of garlic, minced
1 red or yellow pepper, chopped
1 green pepper, chopped
10ml (2tsp) medium curry powder
±400g lean beef mince
1 beef stock pot
30ml (2Tbsp) tomato paste
400g (1 can) red kidney beans, drained
Salt and freshly ground black pepper, to taste
5 sprigs Italian parsley, chopped
250ml (1 cup) boiling water
15ml (1Tbsp) butter
750ml (3 cups) quick cooking maize-meal
Trust me when I tell you Amagwinya/vetkoek is a kasi (township) favourite for the young and the old, the drunk and the sober, the working and the unemployed…..
Chances are you’ll find a vetkoek shop in each and every corner. They are sold in different forms i.e. as is (no filling), with polony, with liver or with mince. The vetkoek shops open as early as 05:30 a.m. for workers and school kids. Many consumers love them because they are sold fresh from the pot! In most cases you watch and wait while your vetkoek are being cooked. It doesn’t get fresher than that.
At one stage I was obsessed with amagwinya, I just couldn’t get enough….as a result I had them every other day. I used to drive all the way to the township to buy them until I realised how much weight I was pilling on. Sadly, my love affair with the vetkoek had to come to an abrupt end. Nonetheless, I still indulge every now and then…. trust me it would be a crime to deny myself of these yummylicious babies. Besides healthy curves are good!
My cousins like to buy vetkoek with chicken liver the size of a six year old’s head in Khayelitsha! It only costs R5.00 each …..Yep that’s right as big as it is…its only R5.00! I’m sure by now you understand why amagwinya are a kasi favourite!
Vetkoek & Mince Recipe
Makes 8 – 10 mini vetkoek and 4-5 big vetkoek
1 onion, chopped
15ml (1tbsp) olive oil
1 red pepper, chopped
± 300g mince, lean
6 button mushrooms, cleaned and sliced
6 spinach leaves, rinsed and cut with scissors.
30ml chilli sauce
2.5ml (½tsp) barbecue spice
3-4 stems fresh thyme, chopped
30ml (2tbsp) chutney
2.5ml (½tsp) curry powder
560ml cake flour
250ml 1 cup luke warm water
5ml (1tsp) instant dry yeast
5 ml (1tsp) salt
10ml (2tsb) sugar