African Balls of Glory

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:

1. Heat the B-WELL Olive & Canola Blend oil in a frying pan, add the chopped onions and fry until soft.
2. Add the spices and garlic, stirring with the onions and fry until mixture is golden and brown.
3. Add the shredded spinach, kale and greens and cook for 2 minutes.
4. Add the tomatoes and cook for another 2 minutes.
5. 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.
6. Replace the lid of the pan, reduce heat to low and allow mixture to simmer and cook for 3-5minutes.
7. Leafy Greens in Peanut Butter, Muriwo neDovi is complete.
8. 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:

1. Mix together the dry ingredients
2. Add Half of the water, mix and then add the rest of the water and mix thoroughly.
3. Knead the dough until soft and smooth.
4. Place the dough in a greased bowl, cover with a damp cloth and let it double in size for30mins.
5. Divide the dough into 10-12 equal sized balls.
6. Lightly dust the balls with flour and press it down into flat round shapes.
7. Let the dough rise for 30mins or until doubled in size.
8. Pour oil into a frying pan 4-5cm deep. Heat to 200˚C.
9. Once oil is hot, place 2 or 3 pieces of dough into the oil and fry on each side until golden brown.
10. Your homemade vetkoek is perfectly cooked when it floats in the oil.
11. Serve by creating an incision and filling the gap with a savoury filling of choice or with homemade butter, cheese and jam.