South Africa : Amagwinya

What you need

  • 500g cake flour
  • 1 packet of dry yeast (or 1 tablespoon)
  • 1/2 a cup of sugar
  • 1 teaspoon of salt
  • 1/4 of a litre of warm water
  • enough oil to deep-fry them


Sift the flour into a bowl. Add the sugar, salt and dry yeast and mix.

Make a small hole in the dry mix and add some of the warm water. Mix, adding a little more water until you have a very supple dough. It has to compensate for the additional flour you will incorporate into it in the kneading process.

Transfer your dough onto a thin bed of flour and knead, making sure the dough remains supple.

After ±10 minutes of good kneading, return the dough to a dish lightly powdered with flour. Cover and allow it to rise for 30 minutes.

When 30 minutes have passed, beat the dough down and stretch it. Cover again and allow it to rise for 1 hour and 30 minutes, or until the dough is double its original size. You can test to see if it has risen for enough time by making an indentation in the dough. If the dough doesn’t spring back up, it is ready for the next step.

Heat up the oil at a medium temperature. Break the dough into balls and fry until golden-brown.


    Recipe and Preparation

    Philile Shandu is an open, funny and friendly lawyer and mother.

    “What cooking means for me: Cooking is, firstly, an opportunity to relax (because I don’t consider it a chore) and to show love to family and friends. In the kitchen, I get to be creative and expressive. At the table I get to share moments with loved ones while enjoying a shared passion – good food.” (03/2015)

    Recipe courtesy of Philile Shandu.

    Camera and Editing

    Tuleka Prah


    Title: We Move Forward

    Artist: Alex Collier and Joshua Lee

Video Transcript