Magwinya
Magwinya, commonly known as fat cakes in Tswana, requires no introduction. To the rest of the world, this is what makes millions of people in Botswana and South Africa happy. It's the kind of cuisine that brings back memories of home, of mama's kitchen, or of the auntie (ausi) at the semausu (the corner shop or street vendor stand). For some, this deep-fried South African doughnut evokes childhood memories.
It is found not only in Botswana and South Africa, but throughout most of Africa. They are known as mafatcooks or fetcooks in Zimbabwe and Malawi. In West Africa, it is known as puff puff in Nigeria and bofrot in Ghana. In Kenya, a version is known as mandazi, and a variant is known as mahamri. These fried balls, whatever you name them, are puffy, crispy, and pleasantly sweet.
Magwinya is eaten with polony in South African townships (similar to bologna). High school students in Botswana love the incredibly unhealthy mix of magwinya and fried potato chips. Serve them hot out of the fryer for breakfast, a sweet snack, or dessert. They're also a good party snack.
Ingredients
- 2 cups all-purpose flour, 2 teaspoons instant yeast, 4 tablespoons white sugar, 1/2 teaspoon salt, 1 tablespoon vegetable oil (plus more for frying), 2 cups warm water
Instructions
- In a large mixing bowl, combine the dry ingredients: flour, sugar, yeast, and salt. Mix well.
- Add the water and 1 tablespoon of vegetable oil and mix into a soft dough.
- Cover the mixture with a tea towel and allow to rise for about one hour. The dough should roughly double in size.
- Mix further and let the dough rest for 10 minutes.
- Heat a large pot of vegetable oil over a medium flame for deep frying. Test the temperature of the oil by dropping a little batter in. If it sizzles, you’re ready to start frying.
- With a tablespoon, add dollops of dough into the oil, using a second spoon to help push the dough down if necessary. Make sure you turn them frequently until golden brown.
- Drain over paper towels and serve whilst they are warm.
