Category Archives: Vetkoek

Vetkoek

Posted by Cape Malay Cooking & Other Delights

Vetkoek @Salwaa Smith | Cape Malay Cooking & Other Delight s

From My Kitchen To Yours – keeping our heritage alive for the past 10 years!

Vetkoek literally means “fat cake“, which is a traditional South African fried dough bread. The vetkoek forms part of South African culture and cuisine.

Vetkoek is traditionally served filled with mince curry. My mom also served vetkoek with curry instead of roti or rice. Vetkoek dough can be frozen for later use, thaw and fry as needed. Ready fried vetkoek can also be frozen. My recipe makes 20 vetkoek.

Dutch immigrants who moved from Cape Town to the interior of South Africa in the early 1800s, known as Voortrekkers, or “those who trek ahead,” began making vetkoek because it was quicker and easier to cook than typical breads. The bread is similar to the Dutch oliebollen, a sweet fried bread containing raisins.

Ingredients:

cake flour

oil

salt

sugar

yeast

water as needed

oil for frying

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Mince Curry Recipe

500g lean steak mince
1 tablespoon oil
2 large onions, finely chopped
1 large tomato, finely chopped
1 teaspoon crushed ginger
2 teaspoons crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
3 cloves
2 teaspoons leaf masala
1 teaspoon turmeric
1 teaspoon ground jeera/cumin
1 teaspoon ground koljander/coriander
2 large potatoes, peeled and cut into quartered
1 cup frozen peas

Method:
Wash and drain meat. Heat oil, add onions, cardamom and stick cinnamon and cook until onions are transparent. Add all the spices and simmer for 15 minutes. Add mince to sauce, stirring. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Serve hot with roti or rice and atchars.

Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces.

Add chopped green chillies if you like your curry hot.

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Posted in Bread, Vetkoek

VETBROODTJIES FILLED WITH MINCE CURRY

Mar 26

Posted by Cape Malay Cooking & Other Delights

Yield: 20

Ingredients:

4 cups cake flour

¼ cup oil

¼ teaspoon salt

1 dessert spoon sugar

1 packet instant yeast

Mix with lukewarm water, approx 1 cup, more if needed.

Oil for frying

Method:

Combine flour, salt, sugar and yeast in a large mixing bowl. Make a well in the middle; add the oil and the lukewarm water. Mix to a soft dough. Knead for 5-10 minutes. Cover the boil with cling wrap, set aside in a warm place until double in size. Knock down and form little balls. Heat the oil in a deep saucepan. Fry the balls in moderate to hot oil, taking care not to cook too quickly. Drain on absorbent paper and serve with mince curry or dhal.

MINCE CURRY

500g lean steak mince
2 tbsp oil
2 large onions, finely chopped
1 large tomato, finely chopped
1 tsp crushed ginger
2 tsp crushed garlic
2 pieces stick cinnamon
5 cardamom seeds
5 cloves

5 allspices / pimento

3 tsp leaf masala / roasted masala / curry powder
1 heaped tsp turmeric
1 heaped tsp ground jeera
1 heaped tsp ground koljander
2 large potatoes, peeled and cut into quartered
1 cup frozen peas

Dhanya/cilantro/fresh coriander

Method:
Wash and drain meat. Heat oil, add onions and whole spices, stir fry until onions are transparent. Add the remaining spices and simmer for 15 minutes. Add little bit of water as needed.

Add mince to sauce, stir to break the mince up. Cook covered for 10 minutes, then add tomato and potatoes and cook until almost tender, about 15 minutes. Add frozen peas. Cook a further 10 minutes. Stir in a handful of freshly chopped dhanya, keep some aside for garnishing.

Serve warm with roti, rice, vetbroodtjies and atchars.

Variation:
Instead of adding frozen peas add 1 aubergine cut into small pieces or frozen mixed vegetables.

You may use beef, lamb or mutton mince according to your preference.

Add chopped green chillies if you like your curry hot.

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