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 is 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, ask any African man. 😉
My cousins like to buy vetkoek with the chicken liver – they are 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…it’s only R5.00! I’m sure by now you understand why Amagwinya are a Kasi favourite. Why don’t you make your own at home? This recipe doesn’t absorb too much oil and you’ll love it for that.
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
- In a saucepan heat the oil and sauté the onion until translucent.
- Throw in the red pepper, spinach and mushrooms.
- Add the rest of the ingredients.
560ml cake flour
250ml 1 cup lukewarm water
5ml (1tsp) instant dry yeast
5 ml (1tsp) salt
10ml (2tsb) sugar
- Sift all the dry ingredients into a bowl
- Add water and knead until all combined.
- Then cover it up and keep in a warm place and let rise (double in size).
- Divide into small balls, use extra flour if necessary.
- Prepare a tray covered with a paper towel (to absorb the oil from the vetkoek).
- Heat the oil add the formed dough balls. Ensure there’s space in-between the balls.
- Once cooked transfer to the prepared tray.
- Make a small opening on the side for the mince.
- Spoon the mince onto the vetkoek.
- Serve warm.
Love street food? Read more about it here.