No matter how you enjoy them, amagwinya are still a South African favourite. My number one go-to is polony (and definitely not that chicken polony!). Next on my list is cheese, or a polony and cheese combo. Atchar is another fave (as I was recently reminded of how much I used to enjoy when I was younger). As for mince, well angizi or maybe let me say ngiza with my eyes closed. It is definitely not at the top of my list.
Amagwinya
Ingredients
- 3 cups cups flour
- 2 tbsp sugar
- 10 g dry yeast
- 1 tsp salt
- 1¼ cup warm water
- 1 tbsp oil
- Oil to deep fry
Instructions
- Mix all the dry ingredients.
- Add water and 2 tablespoons of oil and mix well.
- Knead for about 5 minutes.
- Cover the dough and place in a warm place to rise for about 45 minutes until double in size.
- Once the dough is doubled in size, knead your dough one more time and let it rest for another 15 mins.
Cooking Instructions
- In a large pot, heat the oil (1/4 – 1/2 of the pot as you are deep frying. Heat on medium heat.
- Separate the dough and roll it into balls.
- Fry until golden brown, for about 7-10 mins.
- Remove from the oil and place on a paper towel to drain excess oil.
Notes
If your dough is too sticky, add more flour.