This year amagwinya, the South African staple also known as vetkoek, fat cakes, dough balls or fried bread, is being given a makeover for Amagwinya Day on 30 August 2021 with the addition of another South African favourite: homegrown avocados.
Beef curry, cheese and jam, veg and mince, and other popular traditional fillings are making way for mixed slaw, pulled barbeque pork, cheese and corn, refried beans and salsa, all topped with deliciously creamy avo.
These are modern takes on an old Mzansi classic that allow us to celebrate Amagwinya Day and South African avos in one tasty meal.
And why not, given that amagwinya and avos have so much in common? They’re both quick and easy to prepare; they’re versatile; they’re great as food on the run; they’re a hit with everyone in the family, from the littlies to gran and grandad; and they’re both oh-so delicious!
Whether you’re taking your amagwinya filling inspiration from bunny chows, kotas or Gatsbys, or from the growing global street food trend, don’t forget to add an avo to your amazing amagwinya this Amagwinya Day!
Amagwinya with Avocado, Bacon & Chakalaka
Preparation time: 1½ hours with proofing
Cooking time: 15 minutes
- 250ml (1 cup) lukewarm water
- 1 x 10g packet instant yeast
- 500g (3 cups + 2 tbsp.) cake flour
- 5ml (1 tsp.) salt
- 30ml (2 tbsp.) sugar
- About 2 litres (8 cups) vegetable or canola oil, for frying
- 1 ripe avocado, peeled and stoned
- 200g (1 pkt) bacon, optional
- 45-60ml (3-4 tbsp.) chakalaka
- Pour 250ml lukewarm water into a small jug and sprinkle over the yeast. Leave the mixture for a few minutes until foamy. In a large bowl, combine the flour, salt and sugar. Pour in the yeast liquid and stir to combine. If the dough is very stiff, a little more water maybe required. Add lukewarm water to the dough in small amounts, mixing after each addition, until a soft but not sticky dough forms – similar to bread dough.
- Place the dough in an electric mixer and use the dough hooks to knead until the dough starts coming away from the sides of the mixing bowl and has a slightly glossy, smooth surface. If you don’t have an electric mixer, knead by hand until the dough forms a smooth ball with a slightly glossy surface, for about 15 minutes. Cover the dough with a damp cloth or plastic wrap that’s been brushed with oil and leave in a warm place until the dough has risen and doubled in size, about an hour.
- Just before you start frying the dough, cook the bacon in the oven or in a frying pan, drain on paper towel. Set aside while frying the amagwinya.
- Brush your hands with a little oil and roll the dough into medium-sized balls. Heat the oil in a large pot or deep heavy bottomed pan over medium heat. To determine whether the oil is ready, drop a small piece of dough into it. The oil is hot enough when the dough immediately bubbles and rises to the surface. Fry the dough in batches, turning often until they’re golden brown, about 6 minutes per side. Remove from the pot with a slotted spoon and place on paper towel to remove excess oil.
- To serve, cut the amagwinya in half and fill with slices of avocado, a couple of bacon rashers and a few of dollops of chakalaka.