Amagwinya
This recipe was inspired by a friend’s visit, usually when I visit her place this is what I make, and we would eat amagwinya with chicken polony and cheese. Today she was visiting and I thought for old time sake I should make amagwinya and being deliriously happy for hosting her I thought I should experiment and I threw in Greek Yoghurt in the dough, honestly, don’t ask me why? However, I suppose that the idea came from previous experience, when the addition of the yoghurt made my breads softer and fluffy. Please try it and tell me what you think.
Equipment
- Deep Frying Pan or Pot
- Wooden Spoon
- Digital Scale
- Mixing Bowl
Ingredients
- 600 g Cake Flour plus 1 tablespoon
- 125 g Greek Yogurt unpopular but try it:-)
- 1 Tablespoon Canola Oil
- 10 g Instant Yeast
- 3 Tablespoons Brown Sugar
- 3 g Sea Salt
- 350 ml Lukewarm Water
- Canola Oil for frying (about a litre)
Instructions
- In a large mixing bowl, sieve in flour, then add yeast, sugar and, mix well.
- Add 1 tablespoon of canola oil, yoghurt then water, roughly mix everything using a wooden spoon.Then start kneading with your hands. Knead for 11 to 12 minutes until the dough gets less sticky (but still sticky as this is a sticky dough).
- Transfer the dough into a floured surface (using the 1 tablespoon of flour). Wash the mixing bowl and slightly grease it with oil and transfer the dough in it. Cover with a cling wrap or kitchen towel and let it rise for 1 to 2 hours or until it doubles in size.
- Roll the dough onto a floured surface and press down to form an even layer. Then cut equal size portions, roll the portions to form a ball. And let the balls prove for 20 to 30 minutes.
- Meanwhile heat up the oil, when the oil is hot enough, drop the dough balls into the hot oil and fry on all sides until golden brown.
- Cut amagwinya in half and add cheese and polony or any cold meat you like and serve.
Notes
- Try not to overcrowd the pan or pot when frying amagwinya to prevent lowering the oil temperature.
