Many of my friends actually don’t know that my early inception life days were in a farm, with my grandparents. I wasn’t born in a farm, but my early childhood memories are from the farm my grandparents stayed at, in the Eastern Cape, South Africa.

I remember my cousins and I walking around in the afternoon, to pick pickled pears. My late grandfather would sit with us around fire, telling us night stories, while my late grandmother dished up umphokoqo for us. As kids, we shared our meal from one big enamel basin.

 I also have fond memories of my grandmother (paternal and maternal) making amagwinya, they were not round but this shape I’m showing you today. The difference between mine and the vintage ones is proofing. My mother also made amagwinya of this shape. And this is how I grew to learn to make amagwinya. Although now I can make any sort of shape (like the big one and fluffy ones my maternal grandmother made), I cherish this shape for many reasons. It’s simple, imperfect but very dear to my heart. This is how I will teach my daughter to make amagwinya (when blessed with one) one day. 

So, I do hope you try it.

Click here for the Dough Recipe.

Click here for Amagwinya with a twist.