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Amagwinya with Boerewors and Chakalaka

Amagwinya with Boerewors

Amagwinya with Boerewors and Chakalaka
Recipe by: Akhona Swazi

Serves: 6—8
Preparation: 16 minutes
Standing time: 1 hour
Cooking: 35 minutes
500 g cake flour
1 t salt
1 t sugar
30 g butter or margerine
½ packet (5 g) instant yeast
1¼ cup lukewarm water
sunflower oil for deep frying
1½ Tbsp olive oil
½ onion, finely chopped
1 clove garlic, crushed
½ green pepper, finely chopped
½ red or yellow pepper, finely chopped
1½ red or green chili, deseeded and chopped
1 t mild or hot curry powder
2 medium carrots, grated
1 Tbsp tomato paste
200 g (½ tin) canned whole tomatoes, roughly chopped
200 g (½ tin) baked beans in tomato sauce
salt and pepper

500 g boerewors
25 ml oive oil
1 small onion, chopped
salt and pepper
Mix the flour, salt and sugar together. Add the butter or margarine and rub into the flour you’re your fingertips. Add the instant yeast and mix.
Add just enough lukewarm water to the flour mixture to form a soft dough. If the dough is too stiff gradually add extra water.
Knead the dough for 10-15 minutes, until smooth and elastic. Place dough in a clean bowl and cover with clingfilm or cloth. Allow to rest (proof) for 20—30 minutes in a warm place.
Once dough is proved, divide dough into small balls of about 40—50 g and allow to rest (proof) again for 30 minutes.
While dough is proving, heat enogh oil for deep frying oil in a saucepan on a low heat.
Once the dough balls are proved, bring the oil to a medium heat.
Drop the balls gently into the hot oil and allow to cook until golden brown and cooked through.
Scoop out of the oil with a slotted spoon and drain on paper towels. Allow to cool.
Heat the oil in a pan, add the onions, garlic, green peppers, chili and curry powder and fry for about 5 minutes until aromatic and soft.
Add the carrots and tomato paste and mix well, cook for a few minutes stirring occasionally.
Then add the tomatoes and cook at low heat until all vegetables are cooked but still slightly crunchy.
Add the baked beans and season to taste, allow to simmer for a few more minutes.
Allow to cool slightly.
Cut the boereworse into small pieces.
Heat the oil in a pan and sauté the boerewors and onion until golden brown.
Season with salt and pepper to taste.
To serve
Cut a amagwinya in half, add a dollop of the chakalaka and a few pieces of the boerewors with onions.

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