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Southern African Food Blog

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Amagwinya / Vetkoek and Mince

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

6ml salt

2.5ml (½tsp) barbecue spice

3-4 stems fresh thyme, chopped

30ml (2tbsp) chutney

2.5ml (½tsp) curry powder

  1. In a saucepan heat the oil and sauté the onion until translucent.
  2. Throw in the red pepper, spinach and mushrooms.
  3. Add the rest of the ingredients.


560ml cake flour

250ml 1 cup luke warm water

5ml (1tsp) instant dry yeast

5 ml (1tsp) salt

10ml (2tsb) sugar

  1. Sift all the dry ingredients into a bowl
  2. Add water and knead until all combined.
  3. Then cover it up and keep in a warm place and let rise (double in size).
  4. Divide into small balls, use extra flour if necessary.
  5. Prepare a tray covered with a paper towel (to absorb the oil from the vetkoek).
  6. Heat the oil add the formed dough balls.  Ensure there’s space in-between the balls.
  7. Once cooked transfer to the prepared tray.
  8. Make a small opening on the side for the mince .
  9. Spoon the mince onto the vetkoek.
  10. Serve warm.

Author Info


Comments ( 10 )

  • Awesome pictures, love it to bits!!! Would not mind tucking into one of those babies right now!!

  • These are my favourite!! I must make it again – perfect weather for this!!

  • Corah

    This is what I’m talking about!

  • Amelia

    Thanks making this tonight, great pictures ….

  • Maggz

    am making these tonight for sure! thanks Thuli!

  • Andie

    Umdundu/stuffed vetkoek,thats what we used to call it back in the day. Looks yummy!

    • Hi Andie, Umdundu is a totally different dish altogether, the vetkoek is cooked with the filling inside. Thanks for your comments!

  • Leo

    Vet koek was something I grew up with. Often there was no meat filling but there was always cheese and syrup. That worked instead of desserts too. memories come flooding in. I have not had one of these since I was a kid. Great blog. Thanks for the memories

    • Hi Leo! I love childhood memories, embrace them. So glad I could help trigger them through this blog. Thanks for sharing!

  • Sanele

    Thank you so much i needed therecipe for amagwiya,you made my day

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