south african recipes

STARTERS, APPETIZERS AND SOUPS

BILTONG PATE (15mins plus cooling)
Serves 4-6 people

Ingredients
200g/7oz Button Mushrooms, thinly sliced
1 small Onion, chopped
50g/2oz Butter
100g/4oz Biltong , finely grated
250g/9oz Cream Cheese
250g/9oz Whipping Cream, lightly whipped

To serve
Fresh Watercress
Wafer thin slices of Biltong

Instructions

1. Melt the butter in a frying pan, add the mushrooms and onions and sauté until soft. Set aside and allow to cool completely

2. Once cold, place the onion mixture in a food processor together with the rest of the ingredients and blend well.

3. To serve - garnish with watercress and wafer-thin slices of biltong.

Main Courses

BOBOTIE (110mins)
Serves 4 Hot Beef Nuts Meat Main Course S. Africa

Ingredients
1 tbsp Vegetable Oil
2 Onions, chopped
675g/1-½ lb Minced Beef
1 slice of Bread
240ml/8fl.oz. Milk
1 tbsp Mild Curry Powder
Black Pepper
1/2 teasp Ground Turmeric
1 tbsp Sugar
50g/2oz Sultanas
2 tbsp Chutney
Salt
6 Whole Almonds, quartered
The juice and grated rind of ½ a Lemon
4 Bay Leaves
1 Egg

Instructions

1. Preheat the oven to 180C, 350F, Gas mark 4.

2. Heat the oil in a large saucepan, add the onions and meat and fry until brown, turning from time to time. Drain off the excess oil and set aside.

3. Soak the bread in half of the milk then mash with a fork and add to the meat.

4. Add the remaining ingredients except the egg, remaining milk and bay leaves to the meat mixture and mix well.

5. Transfer the mixture to the casserole and stick the bay leaves into the mixture evenly spaced apart. Bake for 1 hour.

6. Remove the bay leaves. Then beat the egg with remaining milk and pour over the meat mixture. Return to oven for a further 30 minutes.

Traditionally served with yellow rice.

NECK OF LAMB POTJIE (180mins)
Serves 4-6

Ingredients
2 tbsp cooking oil
2 large Onions, chopped
8-12 Neck of Lamb chops
225g/8oz Fatty Bacon, diced
8 Potatoes, peeled and quartered
1 small Cabbage, cut into 8 wedges
600ml/20fl.oz. Water
A squeeze of Lemon Juice
2 teasp dried Mixed Herbs
Salt and Black Pepper

Instructions

1. Heat the oil in a medium Potjie or large heavy based saucepan, add the onions, bacon and lamb chops and fry for 30 minutes, stirring from time to time.

2. Cover with a lid and leave to cook over a low heat for about 30 minutes.

3. Uncover the pan stir well , then add a layer of potatoes. Mix the lemon juice, herbs, salt and pepper into the water and pour over the meat mixture but do not stir.

4. Cover with the lid and cook for a further 60 minutes over a very low heat, checking the water level from time to time and adding a little more if necessary.

5. Place the cabbage on top of the mixture, do not stir, then re-cover and cook for a further 60 minutes. Stir through just before serving.

OSTRICH POTJIE (245mins)
Serves 4-6

Hot Game Alcohol Stew Main Course Gluten Wheat Dairy Free Eggless S. African

Ingredients
2 tbsp Oil
1kg/2.2 lb Ostrich Neck, sliced
2 Leeks, sliced
2 Garlic Cloves, crushed
12 Shallots, peeled and halved
1 fresh Rosemary Sprig
10 Green Peppercorns, bruised
360ml/12fl.oz. Dry Red Wine or stock
1 tbsp Lemon Juice
Salt and Freshly grated Nutmeg
4 Large Carrots, cut into thick slices
12 New Potatoes scrubbed clean

Instructions

1. Heat the oil in a potjie or heavy based saucepan until very hot, add the meat and brown on all sides. Remove with a slotted spoon and set aside.

2. Reheat the oil then add the leeks, garlic, shallots, rosemary and peppercorns and fry, stirring, for 5 minutes.

3. Return the meat to the pot and mix well.

4. Add the red wine, lemon juice, salt and nutmeg, then cover with the lid, reduce the heat to very low and simmer for 2 ½ hours.

5. Place the potatoes in a layer on top of the meat then place the carrots on top, cover, and simmer for a further 60 minutes. Serve hot.

VENISON POTJIE (260mins)
South African name: Wildspotjie
Serves 4-6

Hot Game Meat Pork Alcohol Vegetables Stew Main Course Gluten Wheat Dairy Free Eggless S. Africa

Ingredients
2 tbsp Cooking Oil
225g/8oz Fatty Bacon, chopped
1kg/2.2lb Venison, cubed
2 Onions, sliced
2 Garlic Cloves, crushed
2 teasp Fresh Thyme Leaves
Salt and Black Pepper
510ml/17fl.oz. Dry Red Wine
6 Medium Potatoes, thickly sliced
4 Carrots, thickly sliced
1 small Cabbage, cut into 4 wedges

Instructions

1. Heat the oil in a potjie or heavy based saucepan until very hot then add the bacon and venison and fry to brown on all sides.

2. Add the onions and garlic and fry for 5 minutes turning.

3. Add the thyme, salt, pepper and wine, reduce the heat, cover and simmer, for 3 hours.

4. Add the potatoes in a layer then top with a layer of carrots and finally lay the cabbage on the top of the carrots. Cover and simmer for a further 45 minutes. Serve hot.
Accompaniments

YELLOW RICE (25mins)
Serves 4

Hot Vegetarian Grains Dried Fruit Spices Accompaniment Gluten Wheat Free Eggless Sth Africa

Ingredients
250g/9oz Long Grain Rice
75g/3oz Raisins
1 teasp Ground Turmeric (check ingredients label)
Salt
1 Cinnamon Stick
Approximately 480ml/16fl.oz. Water
To serve
Butter
2 teasp Caster Sugar
¼ teasp Ground Cinnamon

Instructions

1. Place all the ingredients in a medium saucepan, bring to the boil then reduce the heat and simmer for 15 to 20 minutes.

2. Meanwhile, place the sugar and cinnamon in a small bowl or teacup and mix well.

3. If there is excess water in the pot once the rice is tender, drain it off then transfer the rice to a warmed serving dish, dot with a few knobs of butter and sprinkle with the cinnamon sugar to taste.

Traditionally served with Bobotie

CHAKALAKA(30mins plus cooling)

Serves 4 Cold Vegetarian Vegetables Accompaniment S. Africa

Ingredients
120ml/4fl.oz. Vegetable Oil
1 Large Onion, finely chopped
2 Chili Peppers, deseeded and Chopped
4 Carrots, grated
2 Green Capsicums (sweet Peppers), chopped
2 tbsp Curry Powder
1 x 400g/14oz tin Baked Beans in Tomato Sauce

Instructions

1. Heat oil in a large saucepan, add the onion, chillies, carrots and capsicums and fry for 5-10 minutes, stirring, until tender.

2. Add the curry powder and baked beans, mix well and simmer for 10 minutes.

3. Remove from the heat, season with salt and black pepper and set aside to cool. Serve at room temperature.

Moroko (45mins)
Serves 4 Hot Vegetables Accompaniment Gluten Wheat Dairy free Eggless Sth Africa

Ingredients
675g/1-½lb Spinach or Swiss Chard, trimmed and washed
675g/1-½lb Potatoes, peeled and quartered
Fresh Chicken Stock

Instructions

1. Place the greens in the bottom of a large saucepan and place the potatoes on top of the greens. Add sufficient chicken stock to fill the saucepan to a depth of 2.5cm/1-inch.

2. Bring to a boil, then reduce heat, cover and simmer for about 30 minutes or until potatoes are tender, adding more stock or water if necessary to prevent the pan drying out.

3. Once the potatoes are very tender, drain most of the liquid off and mash the potatoes and greens together with a potato masher. Serve immediately.

Crumbly Pap/Putu-Pap (60mins)
Serves 4

Hot Vegetarian Accompaniment Dairy Wheat Gluten free Eggless S. Africa

Ingredients
510ml/17fl.oz. Water
1 ½ teasp Salt
675g/1-½lb Maize meal or fine white Cornmeal

Instructions
1. Place the water in a large saucepan and bring to the boil.
2. Add the salt, stir to dissolve then pour the meal into centre of the water in a pile but do not stir.
3. Remove the pan from the heat, cover with a lid and set aside for 5 minutes
4. Stir with a fork until the pap is fine-grained and crumbly then re-cover, set over a low heat and simmer for 45 minutes. Serve hot in place of rice or potatoes.

DESERTS, PUDDINGS AND COOKIES

Milktart (20mins plus cooling)
Serves 4-6

Cold Vegetarian Dessert Pudding Tart

Ingredients
275g/10oz Puff Pastry
540ml/18fl.oz. Milk
1 teasp Butter
50g/2oz Sugar
1 large Egg
2 level tbsp Cornflour
2 level tbsp Plain Flour
1 teasp Vanilla Essence

Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Roll the pastry out and use to line a 20cm/8-inch flan tin. Bake for 15 minutes.
3. Meanwhile, place the milk and margarine in a saucepan and to the boil.
4. In a large mixing bowl, cream together the sugar, eggs, flours and vanilla essence.
6. Add some of the hot milk to the creamed mixture, mix well then pour it back into the saucepan and heat gently until it thickens, stirring constantly. Do not boil.
7. Pour the filling into the baked pie crust and allow to cool at room temperature then refrigerate until ready to serve. Sprinkle with ground cinnamon just before serving.

South African Rusks (40mins plus drying)
South African Name: Beskuit, makes 24

Ingredients
100g/4oz Plain White Flour
150g/+5oz Whole Wheat Flour
2 heaped tbsp Sugar
¼ teasp Salt
1 teasp Baking Powder
½ teasp Ground Cinnamon
60ml/2fl.oz. melted Butter
1 Egg
Approx. 90ml/3fl.oz. Buttermilk
1 teasp Vanilla Extract
1 teasp Almond Extract

Instructions
1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease 2 or 3 baking sheets.
2. Place the flours, sugar, salt, baking powder and ground cinnamon in a large mixing bowl and blend well.
3. Place the remaining ingredients in a measuring jug, mix well then add to the flour mixture and mix to a soft dough.
4. Turn onto a floured surface and roll out to 12mm/ ½ -inch thickness.
5. Cut the dough into 24 rectangles, place 5cm/2-inches apart on the prepared baking sheets and bake for about 25 minutes until crisp and golden brown.
6. Remove from the oven and pile onto a baking sheet. Reduce the oven temperature to very low then return the rusks to the oven and leave for 12 hours to dry out.
warning: The finished rusks are very dry and hard and should only be used to dunk in coffee.

Koeksisters (60mins plus cooling)
Makes 18

Ingredients
250g/9oz Brown Sugar
150ml/5fl.oz. Water
Ground Cinnamon
1 slice Lemon
25g/1oz Butter
1 Egg
175g/6oz Self Raising Flour
Vegetable Oil for deep frying
Syrup to serve

Instructions
1. Place the sugar, water, cinnamon and lemon in a saucepan, bring to the boil stirring, then remove from the heat and allow to cool.
2. Remove the lemon slice and discard then add the butter and egg and beat well until creamy.
3. Add the flour and mix well until smooth then the dough turn onto a lightly floured surface and roll out to a 22cm/9 inch square.
4. Cut the square into 18 pieces about 7.5cm x 1.7cm/3 x 1-1/2-inches.
5. Make two cuts lengthways all the way through each piece but leaving them joined at the top, so it looks like a 3 strip tassel, then plait the strips on each piece and pinch at the ends to seal.
6. Heat the oil to 180C/350F and deep fry the pastries for 4-5 minutes.
Drain on kitchen paper then dip into syrup (maple, golden or other of your choice) before serving hot.

Vetkoek (means 'fat cake)
Serves 10 vetkoek

Ingedients
1 kg (2 1/4 pounds) white bread flour
1 cup sugar
1 teaspoon salt
1 packet instant yeast
1 litre lukewarm water (1 quart)
vegetable oil for deep frying

Instructions
1. In a large dish mix flour, sugar, salt and yeast together.
2. Slowly add lukewarm water and stir. Combine until dough pulls away from sides of bowl.
3. Cover with greased kitchen paper, put in warm draft-free place, and allow to double in size.
4. Heat enough vegetable oil for deep frying.
5. Fill another dish with cold water and place next to your vetkoek dough.
6. Wet your hands in cold water before breaking off a piece of dough, rolling it into the shape and size of a tennis ball and carefully lowering it into hot oil. You can easily do five or six vetkoek at a time.
7. Allow to turn golden brown on all sides by frequently turning. Remove from oil and drain on paper towls.
8. Whilst still hot, slit open, spread with butter if you like and jam.

	South African Recipes
	STARTERS, APPETIZERS AND SOUPS BILTONG PATE (15mins plus cooling) Serves 4-6 people Ingredients 200g/7oz Button Mushrooms, thinly sliced 1 small Onion, chopped 50g/2oz Butter 100g/4oz Biltong , finely grated 250g/9oz Cream Cheese 250g/9oz Whipping Cream, lightly whipped To serve Fresh Watercress Wafer thin slices of Biltong Instructions 1. Melt the butter in a frying pan, add the mushrooms and onions and sauté until soft. Set aside and allow to cool completely 2. Once cold, place the onion mixture in a food processor together with the rest of the ingredients and blend well. 3. To serve - garnish with watercress and wafer-thin slices of biltong. Main Courses BOBOTIE (110mins) Serves 4 Hot Beef Nuts Meat Main Course S. Africa Ingredients 1 tbsp Vegetable Oil 2 Onions, chopped 675g/1-½ lb Minced Beef 1 slice of Bread 240ml/8fl.oz. Milk 1 tbsp Mild Curry Powder Black Pepper 1/2 teasp Ground Turmeric 1 tbsp Sugar 50g/2oz Sultanas 2 tbsp Chutney Salt 6 Whole Almonds, quartered The juice and grated rind of ½ a Lemon 4 Bay Leaves 1 Egg Instructions 1. Preheat the oven to 180C, 350F, Gas mark 4. 2. Heat the oil in a large saucepan, add the onions and meat and fry until brown, turning from time to time. Drain off the excess oil and set aside. 3. Soak the bread in half of the milk then mash with a fork and add to the meat. 4. Add the remaining ingredients except the egg, remaining milk and bay leaves to the meat mixture and mix well. 5. Transfer the mixture to the casserole and stick the bay leaves into the mixture evenly spaced apart. Bake for 1 hour. 6. Remove the bay leaves. Then beat the egg with remaining milk and pour over the meat mixture. Return to oven for a further 30 minutes. Traditionally served with yellow rice. NECK OF LAMB POTJIE (180mins) Serves 4-6 Ingredients 2 tbsp cooking oil 2 large Onions, chopped 8-12 Neck of Lamb chops 225g/8oz Fatty Bacon, diced 8 Potatoes, peeled and quartered 1 small Cabbage, cut into 8 wedges 600ml/20fl.oz. Water A squeeze of Lemon Juice 2 teasp dried Mixed Herbs Salt and Black Pepper Instructions 1. Heat the oil in a medium Potjie or large heavy based saucepan, add the onions, bacon and lamb chops and fry for 30 minutes, stirring from time to time. 2. Cover with a lid and leave to cook over a low heat for about 30 minutes. 3. Uncover the pan stir well , then add a layer of potatoes. Mix the lemon juice, herbs, salt and pepper into the water and pour over the meat mixture but do not stir. 4. Cover with the lid and cook for a further 60 minutes over a very low heat, checking the water level from time to time and adding a little more if necessary. 5. Place the cabbage on top of the mixture, do not stir, then re-cover and cook for a further 60 minutes. Stir through just before serving. OSTRICH POTJIE (245mins) Serves 4-6 Hot Game Alcohol Stew Main Course Gluten Wheat Dairy Free Eggless S. African Ingredients 2 tbsp Oil 1kg/2.2 lb Ostrich Neck, sliced 2 Leeks, sliced 2 Garlic Cloves, crushed 12 Shallots, peeled and halved 1 fresh Rosemary Sprig 10 Green Peppercorns, bruised 360ml/12fl.oz. Dry Red Wine or stock 1 tbsp Lemon Juice Salt and Freshly grated Nutmeg 4 Large Carrots, cut into thick slices 12 New Potatoes scrubbed clean Instructions 1. Heat the oil in a potjie or heavy based saucepan until very hot, add the meat and brown on all sides. Remove with a slotted spoon and set aside. 2. Reheat the oil then add the leeks, garlic, shallots, rosemary and peppercorns and fry, stirring, for 5 minutes. 3. Return the meat to the pot and mix well. 4. Add the red wine, lemon juice, salt and nutmeg, then cover with the lid, reduce the heat to very low and simmer for 2 ½ hours. 5. Place the potatoes in a layer on top of the meat then place the carrots on top, cover, and simmer for a further 60 minutes. Serve hot. VENISON POTJIE (260mins) South African name: Wildspotjie Serves 4-6 Hot Game Meat Pork Alcohol Vegetables Stew Main Course Gluten Wheat Dairy Free Eggless S. Africa Ingredients 2 tbsp Cooking Oil 225g/8oz Fatty Bacon, chopped 1kg/2.2lb Venison, cubed 2 Onions, sliced 2 Garlic Cloves, crushed 2 teasp Fresh Thyme Leaves Salt and Black Pepper 510ml/17fl.oz. Dry Red Wine 6 Medium Potatoes, thickly sliced 4 Carrots, thickly sliced 1 small Cabbage, cut into 4 wedges Instructions 1. Heat the oil in a potjie or heavy based saucepan until very hot then add the bacon and venison and fry to brown on all sides. 2. Add the onions and garlic and fry for 5 minutes turning. 3. Add the thyme, salt, pepper and wine, reduce the heat, cover and simmer, for 3 hours. 4. Add the potatoes in a layer then top with a layer of carrots and finally lay the cabbage on the top of the carrots. Cover and simmer for a further 45 minutes. Serve hot. Accompaniments YELLOW RICE (25mins) Serves 4 Hot Vegetarian Grains Dried Fruit Spices Accompaniment Gluten Wheat Free Eggless Sth Africa Ingredients 250g/9oz Long Grain Rice 75g/3oz Raisins 1 teasp Ground Turmeric (check ingredients label) Salt 1 Cinnamon Stick Approximately 480ml/16fl.oz. Water To serve Butter 2 teasp Caster Sugar ¼ teasp Ground Cinnamon Instructions 1. Place all the ingredients in a medium saucepan, bring to the boil then reduce the heat and simmer for 15 to 20 minutes. 2. Meanwhile, place the sugar and cinnamon in a small bowl or teacup and mix well. 3. If there is excess water in the pot once the rice is tender, drain it off then transfer the rice to a warmed serving dish, dot with a few knobs of butter and sprinkle with the cinnamon sugar to taste. Traditionally served with Bobotie CHAKALAKA(30mins plus cooling) Serves 4 Cold Vegetarian Vegetables Accompaniment S. Africa Ingredients 120ml/4fl.oz. Vegetable Oil 1 Large Onion, finely chopped 2 Chili Peppers, deseeded and Chopped 4 Carrots, grated 2 Green Capsicums (sweet Peppers), chopped 2 tbsp Curry Powder 1 x 400g/14oz tin Baked Beans in Tomato Sauce Instructions 1. Heat oil in a large saucepan, add the onion, chillies, carrots and capsicums and fry for 5-10 minutes, stirring, until tender. 2. Add the curry powder and baked beans, mix well and simmer for 10 minutes. 3. Remove from the heat, season with salt and black pepper and set aside to cool. Serve at room temperature. Moroko (45mins) Serves 4 Hot Vegetables Accompaniment Gluten Wheat Dairy free Eggless Sth Africa Ingredients 675g/1-½lb Spinach or Swiss Chard, trimmed and washed 675g/1-½lb Potatoes, peeled and quartered Fresh Chicken Stock Instructions 1. Place the greens in the bottom of a large saucepan and place the potatoes on top of the greens. Add sufficient chicken stock to fill the saucepan to a depth of 2.5cm/1-inch. 2. Bring to a boil, then reduce heat, cover and simmer for about 30 minutes or until potatoes are tender, adding more stock or water if necessary to prevent the pan drying out. 3. Once the potatoes are very tender, drain most of the liquid off and mash the potatoes and greens together with a potato masher. Serve immediately. Crumbly Pap/Putu-Pap (60mins) Serves 4 Hot Vegetarian Accompaniment Dairy Wheat Gluten free Eggless S. Africa Ingredients 510ml/17fl.oz. Water 1 ½ teasp Salt 675g/1-½lb Maize meal or fine white Cornmeal Instructions 1. Place the water in a large saucepan and bring to the boil. 2. Add the salt, stir to dissolve then pour the meal into centre of the water in a pile but do not stir. 3. Remove the pan from the heat, cover with a lid and set aside for 5 minutes 4. Stir with a fork until the pap is fine-grained and crumbly then re-cover, set over a low heat and simmer for 45 minutes. Serve hot in place of rice or potatoes. DESERTS, PUDDINGS AND COOKIES Milktart (20mins plus cooling) Serves 4-6 Cold Vegetarian Dessert Pudding Tart Ingredients 275g/10oz Puff Pastry 540ml/18fl.oz. Milk 1 teasp Butter 50g/2oz Sugar 1 large Egg 2 level tbsp Cornflour 2 level tbsp Plain Flour 1 teasp Vanilla Essence Instructions 1. Preheat the oven to 200C, 400F, Gas Mark 6. 2. Roll the pastry out and use to line a 20cm/8-inch flan tin. Bake for 15 minutes. 3. Meanwhile, place the milk and margarine in a saucepan and to the boil. 4. In a large mixing bowl, cream together the sugar, eggs, flours and vanilla essence. 6. Add some of the hot milk to the creamed mixture, mix well then pour it back into the saucepan and heat gently until it thickens, stirring constantly. Do not boil. 7. Pour the filling into the baked pie crust and allow to cool at room temperature then refrigerate until ready to serve. Sprinkle with ground cinnamon just before serving. South African Rusks (40mins plus drying) South African Name: Beskuit, makes 24 Ingredients 100g/4oz Plain White Flour 150g/+5oz Whole Wheat Flour 2 heaped tbsp Sugar ¼ teasp Salt 1 teasp Baking Powder ½ teasp Ground Cinnamon 60ml/2fl.oz. melted Butter 1 Egg Approx. 90ml/3fl.oz. Buttermilk 1 teasp Vanilla Extract 1 teasp Almond Extract Instructions 1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly grease 2 or 3 baking sheets. 2. Place the flours, sugar, salt, baking powder and ground cinnamon in a large mixing bowl and blend well. 3. Place the remaining ingredients in a measuring jug, mix well then add to the flour mixture and mix to a soft dough. 4. Turn onto a floured surface and roll out to 12mm/ ½ -inch thickness. 5. Cut the dough into 24 rectangles, place 5cm/2-inches apart on the prepared baking sheets and bake for about 25 minutes until crisp and golden brown. 6. Remove from the oven and pile onto a baking sheet. Reduce the oven temperature to very low then return the rusks to the oven and leave for 12 hours to dry out. warning: The finished rusks are very dry and hard and should only be used to dunk in coffee. Koeksisters (60mins plus cooling) Makes 18 Ingredients 250g/9oz Brown Sugar 150ml/5fl.oz. Water Ground Cinnamon 1 slice Lemon 25g/1oz Butter 1 Egg 175g/6oz Self Raising Flour Vegetable Oil for deep frying Syrup to serve Instructions 1. Place the sugar, water, cinnamon and lemon in a saucepan, bring to the boil stirring, then remove from the heat and allow to cool. 2. Remove the lemon slice and discard then add the butter and egg and beat well until creamy. 3. Add the flour and mix well until smooth then the dough turn onto a lightly floured surface and roll out to a 22cm/9 inch square. 4. Cut the square into 18 pieces about 7.5cm x 1.7cm/3 x 1-1/2-inches. 5. Make two cuts lengthways all the way through each piece but leaving them joined at the top, so it looks like a 3 strip tassel, then plait the strips on each piece and pinch at the ends to seal. 6. Heat the oil to 180C/350F and deep fry the pastries for 4-5 minutes. Drain on kitchen paper then dip into syrup (maple, golden or other of your choice) before serving hot. Vetkoek (means 'fat cake) Serves 10 vetkoek Ingedients 1 kg (2 1/4 pounds) white bread flour 1 cup sugar 1 teaspoon salt 1 packet instant yeast 1 litre lukewarm water (1 quart) vegetable oil for deep frying Instructions 1. In a large dish mix flour, sugar, salt and yeast together. 2. Slowly add lukewarm water and stir. Combine until dough pulls away from sides of bowl. 3. Cover with greased kitchen paper, put in warm draft-free place, and allow to double in size. 4. Heat enough vegetable oil for deep frying. 5. Fill another dish with cold water and place next to your vetkoek dough. 6. Wet your hands in cold water before breaking off a piece of dough, rolling it into the shape and size of a tennis ball and carefully lowering it into hot oil. You can easily do five or six vetkoek at a time. 7. Allow to turn golden brown on all sides by frequently turning. Remove from oil and drain on paper towls. 8. Whilst still hot, slit open, spread with butter if you like and jam.
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South African Recipes

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