Street Food
Makoenya (Basotho Fat Cakes)
Ingredients
- 500 g (4 cups) all-purpose flour
- 7 g (2 1/4 tsp) instant dry yeast
- 1 tsp salt
- 2 tbsp sugar
- 300 ml (1 1/4 cups) warm water
- Sunflower oil, for deep-frying
Method
- Mix the flour, yeast, salt and sugar together in the large bowl.
- Add the warm water and mix to form a soft, slightly sticky dough.
- Knead for 8–10 minutes until smooth and elastic.
- Cover with the kitchen towel and leave to rise in a warm place for 45–60 minutes until doubled in size.
- Punch down and divide into 16 equal pieces, rolling each into a smooth ball.
- Cover and let the balls rest for 15 minutes.
- Heat about 6 cm (2 1/2 in) of oil in the deep pot to 170°C (340°F).
- Fry the dough balls in batches of 4–5, turning frequently, for 6–8 minutes until deep golden brown and cooked through in the centre.
- Remove with the slotted spoon and drain on paper towels before serving warm.
Introduction: Makoenya are deep-fried dough balls sold by roadside vendors and at bus stops, markets and school gates throughout Lesotho.
Cultural Background: Makoenya are deep-fried dough balls sold by roadside vendors and at bus stops, markets and school gates throughout Lesotho. Crisp outside and soft within, they are an inexpensive, filling snack eaten on the go, sometimes split and filled with a smear of jam or a slice of polony for a more substantial bite.
Tips: Keep the oil temperature steady around 170°C (340°F) — too hot and the outside burns before the inside cooks. Test one fat cake first by breaking it open to check it's cooked through before frying the full batch.
Variations: Some vendors add a pinch of ground nutmeg or cinnamon to the dough for extra flavour. Split open and spread with jam or apricot jam for a sweeter street-food treat. Already vegetarian and vegan as written.
Storage: Best eaten fresh and warm; keep at room temperature for up to 1 day.
Reheating: Warm in a 180°C (350°F) oven for 5–8 minutes to re-crisp the outside.
FAQs:
Q: Are makoenya sweet or savoury?
A: They are only lightly sweet on their own, and are often eaten plain, with jam, or alongside a savoury filling.
Q: Can I bake these instead of frying?
A: Baking will not give the same crisp, characteristic exterior, but they can be baked at 200°C (400°F) for about 15 minutes as a lighter alternative.
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