Breads
Mabhonzo
Ingredients
- 500 g (4 cups) plain flour
- 7 g (2 1/4 tsp) instant yeast
- 50 g (1/4 cup) sugar
- 1/2 tsp salt
- 300 ml (1 1/4 cups) warm water
- 2 tbsp vegetable oil, plus extra for frying
Method
- In a large bowl, mix the flour, yeast, sugar and salt.
- Add the warm water and 2 tbsp oil, and mix until a soft, slightly sticky dough forms.
- Knead for 6-8 minutes until smooth and elastic.
- Cover with a clean kitchen towel and let rise in a warm place for 45-60 minutes, until doubled in size.
- Punch down the dough and pinch off small pieces, rolling each into a smooth ball.
- Heat oil in a deep pot to 170°C (340°F) and fry the dough balls in batches for 3-4 minutes, turning occasionally, until deep golden brown and cooked through.
- Drain on paper towels and serve warm, plain or with butter or jam.
Introduction: Known widely as fatcakes, mabhonzo are soft, pillowy deep-fried dough balls found at breakfast tables, school tuck shops and street stalls across Zimbabwe.
Cultural Background: Known widely as fatcakes, mabhonzo are soft, pillowy deep-fried dough balls found at breakfast tables, school tuck shops and street stalls across Zimbabwe. Simple to make and universally loved, they’re often eaten plain or with a smear of butter or jam.
Tips: Fry at a moderate temperature — too hot and the outside browns before the inside cooks through. Test one dough ball first and adjust oil temperature if needed before frying the rest. These are best enjoyed fresh and warm, shortly after frying.
Variations: Add a handful of raisins to the dough for a sweeter variation. Roll the fried fatcakes in cinnamon sugar while still warm. Serve alongside tea as a traditional breakfast pairing. Naturally vegan as written; no conversion needed.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in a low oven at 150°C (300°F) for 5-8 minutes to warm through and refresh slightly.
Nutrition: Per serving (approx., 2 fatcakes): 280 kcal, 6 g protein, 45 g carbohydrates, 8 g fat, 2 g fibre.
FAQs:
Q: Why didn’t my dough rise?
A: This is usually due to inactive yeast or water that was too hot or too cold — aim for lukewarm water around body temperature.
Q: Can these be baked instead of fried?
A: Traditional mabhonzo are fried for their characteristic texture; baking will produce a different, bread-roll-like result.
Q: What’s the best way to serve fatcakes?
A: Warm, plain or with a smear of butter or jam, often alongside a cup of tea.
Please log in to leave a comment.