Serves 4 – 6
2 Cups flour(cake)
1 tspoon yeast
1 tspoon salt
1 tspoon sugar
30 ml oil
Luke Warm water
salt and black pepper to taste
1⁄2 cup water
1 – 2 Onions finely chopped
2cm piece freshly grated ginger
2 cloves garlic,finely chopped
3 – 4 tspoons curry powder
1 tspoon turmeric
3 tspoon brown sugar
1⁄2 a butternut cubed, or a cup and a half baby peas
This is an old South African classic, and I am almost certain everyone has a different take on this very popular recipe.
For the vetkoek, mix all the ingredients in a mixing bowl, and knead the ingredients until it becomes “elastic”.
Sprinkle the surface that you are going to be working on with a little flour.
With a rolling pin roll out the dough until it is about 1 – 1.5 cm thick.
Take a cup and press out the dough into circles.
Set aside. (Now start with the mince.)
Pour the oil in a pot and heat it, quite hot. Take a small piece of the dough and test it in the oil first. It should be cooking vigorously immediately.
Fry about 6 vetkoek at a time in your pot. It will rise very quickly. Turn over for a further few seconds to do the other side.
Remove from the oil and place on some toweling paper. You should have very little oil on you vetkoek.
For the mince, fry the onions, garlic and ginger until the onions become translucent. Add the mince to the pot and season it with with the curry powder, turmeric, brown sugar and lemon juice. Season with salt and pepper to taste. Cook for about 15 minutes, stirring occasionally.
Reduce the heat ‚add the water and butternut and cook until everything is done.
Half the vetkoek, and place a generous helping of mince onto the vetkoek. Serve with coriander.