Traditional Amagwinya, AKA good ‘ol VETKOEK 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’s favourite foods.
FOR THE MURIWO
What You’ll Need:
- 60ml B-Well Olive & Canola blended oil
- 1 Cup Spinach Leaves and stalks, thinly shredded
- 1 Cup Kale Leaves, thinly shredded
- 1 Cup Pumpkin/Beetroot/Swiss Chard leaves, thinly shredded
- 2 garlic cloves, minced
- 1 onion, diced
- 2 small tomatoes, diced
- ½ tbsp Red Chili powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tbsp Salt
- ½ tsp black pepper
- 2 Tbsp Peanut Butter, smooth or chunky
How to Make:
- Heat the B-WELL Olive & Canola Blend oil in a frying pan, add the chopped onions and fry until soft.
- Add the spices and garlic, stirring with the onions and fry until mixture is golden and brown.
- Add the shredded spinach, kale and greens and cook for 2 minutes.
- Add the tomatoes and cook for another 2 minutes.
- Add the peanut butter and a small splash of water, stirring until it’s all blended and thick. Add more water slowly till desired thickness.
- Replace the lid of the pan, reduce heat to low and allow mixture to simmer and cook for 3-5minutes.
- Leafy Greens in Peanut Butter, Muriwo neDovi is complete.
- Best served with Pap, rice, bread or (drum roll) Amagwinya/VetKoek… Keep following the recipe.
FOR THE VETKOEK
What You’ll Need:
- B-WELL Fry-well
- 1 kg Eureka VETKOEK Easy Home Mix
- 1 yeast sachet
- 750g Luke Warm Water
How to make:
- Mix together the dry ingredients
- Add Half of the water, mix and then add the rest of the water and mix thoroughly.
- Knead the dough until soft and smooth.
- Place the dough in a greased bowl, cover with a damp cloth and let it double in size for30mins.
- Divide the dough into 10-12 equal sized balls.
- Lightly dust the balls with flour and press it down into flat round shapes.
- Let the dough rise for 30mins or until doubled in size.
- Pour oil into a frying pan 4-5cm deep. Heat to 200˚C.
- Once oil is hot, place 2 or 3 pieces of dough into the oil and fry on each side until golden brown.
- Your homemade vetkoek is perfectly cooked when it floats in the oil.
- Serve by creating an incision and filling the gap with a savoury filling of choice or with homemade butter, cheese and jam.
