Breakfast
Magwinya
Ingredients
- - 500 g (4 cups) plain flour
- - 10 g (2 tsp) instant yeast
- - 30 g (2 tbsp) sugar
- - 5 g (1 tsp) salt
- - 350 ml (1 1/2 cups) lukewarm water
- - 750 ml (3 cups) vegetable oil, for deep frying
Method
- In a large bowl, mix the flour, yeast, sugar and salt together.
- Gradually add the lukewarm water, mixing with your hand or a spoon until a soft, slightly sticky dough forms.
- Knead the dough in the bowl for 5 minutes until smooth and elastic.
- Cover with a clean towel and leave in a warm place for about 1 hour, until doubled in size.
- Heat the oil in a deep pot to 170C (340F).
- With oiled hands, pinch off golf-ball sized pieces of dough and gently roll into balls.
- Carefully lower the dough balls into the hot oil in small batches, frying for 3-4 minutes on each side until deep golden brown and cooked through.
- Remove with a slotted spoon and drain on paper towel.
Introduction: Magwinya, also called fat cakes, are deep-fried dough balls enjoyed across Botswana and much of Southern Africa.
Cultural Background: Magwinya, also called fat cakes, are deep-fried dough balls enjoyed across Botswana and much of Southern Africa. They are a beloved breakfast food, sold hot and fresh by street vendors outside schools, taxi ranks and markets, and just as often made at home for a weekend family breakfast. Their simple ingredients and satisfying, slightly chewy texture have made them a constant across generations, frequently paired with tea, mince, or achaar.
Tips: Keep the oil temperature steady; if it is too hot the magwinya will brown before the inside cooks. Test one first by breaking it open to check the centre is fully cooked and not doughy. Oil your hands rather than flouring them when shaping, to keep the dough soft.
Variations: Savoury magwinya: reduce the sugar and split cooked cakes to fill with spiced mince or grated cheese. Add a pinch of ground cinnamon or nutmeg to the dough for a lightly spiced version. Naturally vegan as written.
Storage: Store cooled magwinya in an airtight container at room temperature for up to 2 days.
Reheating: Warm in a dry pan over low heat for 2-3 minutes per side, or in an oven at 160C (320F) for 8 minutes.
Nutrition: Approx. per serving (2 cakes): 320 kcal, 6 g protein, 48 g carbohydrates, 11 g fat, 2 g fibre.
FAQs:
Q: Why is my dough not rising?
A: Your yeast may be old or the water too hot or cold. Water should feel warm, not hot, to the touch, around 37C (98F).
Q: Can I bake these instead of frying?
A: Traditional magwinya are deep-fried for their characteristic texture, but shaped dough can be baked at 200C (400F) for 15-18 minutes for a lighter, bread-roll style result.