{"id":10275,"date":"2021-09-06T14:04:37","date_gmt":"2021-09-06T12:04:37","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=10275"},"modified":"2021-09-06T14:04:48","modified_gmt":"2021-09-06T12:04:48","slug":"african-balls-of-glory-nuts-about-cooking","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/african-balls-of-glory-nuts-about-cooking\/","title":{"rendered":"African Balls of Glory"},"content":{"rendered":"<p><strong>Traditional Amagwinya, AKA good \u2018ol \u00a0VETKOEK filled with creamy, leafy Muriwo unedovi- greens in peanut sauce.<\/strong><\/p>\n<p>Essentially, delicious soft dough, crispy on the outside, filled with creamy, peanut-infused stewed green leaves, filled with protein, fibers and flavour in this take on combining two of Africa\u2019s favourite foods.<\/p>\n<h3>FOR THE MURIWO<\/h3>\n<p><span style=\"text-decoration: underline;\"><strong>What You\u2019ll Need:<\/strong><\/span><\/p>\n<ul>\n<li>60ml B-Well Olive &amp; Canola blended oil<\/li>\n<li>1 Cup Spinach Leaves and stalks, thinly shredded<\/li>\n<li>1 Cup Kale Leaves, thinly shredded<\/li>\n<li>1 Cup Pumpkin\/Beetroot\/Swiss Chard leaves, thinly shredded<\/li>\n<li>2 garlic cloves, minced<\/li>\n<li>1 onion, diced<\/li>\n<li>2 small tomatoes, diced<\/li>\n<li>\u00bd tbsp Red Chili powder<\/li>\n<li>\u00bd tsp ground cumin<\/li>\n<li>\u00bd tsp ground coriander<\/li>\n<li>\u00bd tbsp Salt<\/li>\n<li>\u00bd tsp black pepper<\/li>\n<li>2 Tbsp Peanut Butter, smooth or chunky<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><strong>How to Make:<\/strong><\/span><\/p>\n<ol>\n<li>Heat the B-WELL Olive &amp; Canola Blend oil in a frying pan, add the chopped onions and fry until soft.<\/li>\n<li>Add the spices and garlic, stirring with the onions and fry until mixture is golden and brown.<\/li>\n<li>Add the shredded spinach, kale and greens and cook for 2 minutes.<\/li>\n<li>Add the tomatoes and cook for another 2 minutes.<\/li>\n<li>Add the peanut butter and a small splash of water, stirring until it\u2019s all blended and thick. Add more water slowly till desired thickness.<\/li>\n<li>Replace the lid of the pan, reduce heat to low and allow mixture to simmer and cook for 3-5minutes.<\/li>\n<li>Leafy Greens in Peanut Butter, Muriwo neDovi is complete.<\/li>\n<li>Best served with Pap, rice, bread or (drum roll) Amagwinya\/VetKoek\u2026 Keep following the recipe.<\/li>\n<\/ol>\n<h3>FOR THE VETKOEK<\/h3>\n<p><strong>What You\u2019ll Need:<\/strong><\/p>\n<ul>\n<li>B-WELL Fry-well<\/li>\n<li>1 kg Eureka VETKOEK Easy Home Mix<\/li>\n<li>1 yeast sachet<\/li>\n<li>750g Luke Warm Water<\/li>\n<\/ul>\n<p><strong>How to make:<\/strong><\/p>\n<ol>\n<li>Mix together the dry ingredients<\/li>\n<li>Add Half of the water, mix and then add the rest of the water and mix thoroughly.<\/li>\n<li>Knead the dough until soft and smooth.<\/li>\n<li>Place the dough in a greased bowl, cover with a damp cloth and let it double in size for30mins.<\/li>\n<li>Divide the dough into 10-12 equal sized balls.<\/li>\n<li>Lightly dust the balls with flour and press it down into flat round shapes.<\/li>\n<li>Let the dough rise for 30mins or until doubled in size.<\/li>\n<li>Pour oil into a frying pan 4-5cm deep. Heat to 200\u02daC.<\/li>\n<li>Once oil is hot, place 2 or 3 pieces of dough into the oil and fry on each side until golden brown.<\/li>\n<li>Your homemade vetkoek is perfectly cooked when it floats in the oil.<\/li>\n<li>Serve by creating an incision and filling the gap with a savoury filling of choice or with homemade butter, cheese and jam.<\/li>\n<\/ol>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-93015\" src=\"http:\/\/www.food-blog.co.za\/wp-content\/uploads\/2021\/09\/NAC-spinach.png\" alt=\"\" width=\"1150\" height=\"1532\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Traditional Amagwinya, AKA good \u2018ol \u00a0VETKOEK filled with creamy, leafy Muriwo unedovi- greens in peanut sauce. Essentially, delicious soft dough, crispy on the outside, filled with creamy, peanut-infused stewed green leaves, filled with protein, fibers and flavour in this take on combining two of Africa\u2019s favourite foods. FOR THE MURIWO What You\u2019ll Need: 60ml B-Well&#8230;<\/p>\n","protected":false},"author":1,"featured_media":10282,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-10275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=10275"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10275\/revisions"}],"predecessor-version":[{"id":10283,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/10275\/revisions\/10283"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/10282"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=10275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=10275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=10275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}