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Serves 46


2 Cups flour(cake)
1 tspoon yeast
1 tspoon salt
1 tspoon sugar
30 ml oil
Luke Warm water
+-400ml oil
salt and black pep­per to taste
12 cup water


500g mince
12 Onions finely chopped
2cm piece freshly grated gin­ger
2 cloves garlic,finely chopped
34 tspoons curry pow­der
1 tspoon turmeric
3 tspoon brown sugar
12 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 11.5 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.

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