An African Bite celebrates the simplicity and authenticity of African food for a contemporary cook. Chef Mbombi has a deep connection to his culture, yet he is also a modern man living an urban lifestyle. Recognising that if we don’t keep cooking ‘heritage’ dishes, there is a risk of them being lost forever, he set out to create a cookbook that celebrates the food he was raised on.
Amagwinya
"These fried dough balls, also called vetkoek, are great for breakfast, with savoury toppings. Instead of the balls, I make mine into squares. To save time on busy mornings, make them ahead and reheat in the microwave."
Prep time: 35 minutes (including rising time)
Cooking time: 5 minutes
Serves: 4
6 cups (6 × 250 ml) flour
3 Tbsp sugar
1 sachet (10 g) instant dry yeast
1 tsp salt
1 litre (4 cups) warm water
Canola oil or sunflower oil, for deep frying
Sliced polony, for serving
Atchar or chutney, for serving
Grated cheese, for serving
Combine the dry ingredients in a bowl. Add the water, bit by bit, and mix to a dough-like consistency.
Knead the dough in the bowl for about 10 minutes, until it is smooth and no longer sticky. Shape into a ball, cover the bowl with a clean cloth, and leave to rise in a warm place for about 20 minutes, until it doubles in size.
Knock back the risen dough. Turn out onto a lightly floured surface and use your hands to shape it into a rough square. Using a sharp knife, cut the dough into squares, about 4 × 4 cm in size.
Heat the oil in a large pot on medium heat until bubbles start to form. Deep-fry the amagwinya in batches, turning them until they are golden brown on all sides (3–4 minutes), then drain on kitchen paper. Serve hot, with some polony, atchar and grated cheese, and a cup of tea on the side.
Mince & Mash Kota
Prep time: 15-20 minutes
Cooking time: 25 minutes
Makes: 4 kotas
SAVOURY MINCE WITH MUSHROOMS
2 Tbsp canola oil or sunflower oil
1 medium onion, finely chopped
2 garlic cloves, crushed or finely chopped
500 g beef mince
Salt and black pepper to taste
3–4 button mushrooms, chopped
3–4 Tbsp tomato paste
½ tsp cayenne pepper
½ tsp ground paprika
½ tsp beef stock powder mixed with ¼ cup boiling water
MASHED POTATOES
3 large potatoes, peeled and cut into chunks
1 Tbsp butter
½ cup (125 ml) milk
Salt and black pepper to taste
TO SERVE (PER KOTA)
1 quarter white loaf
2 Tbsp atchaar
Grated cheese, optional
Fresh herbs or sprouts, optional
TO COOK THE MINCE AND MUSHROOMS
Heat the oil in a pan over medium heat. Add the onion and garlic and fry for 5 minutes. Add mince, salt and pepper and stir-fry for 2–3 minutes, until browned. Add the mushrooms, tomato paste and spices and continue to cook for 5 minutes. Add the stock and cook for 3–4 minutes more, until thickened. Keep warm.
TO COOK THE MASHED POTATOES
Boil the potato chunks in salted water until soft, about 10 minutes. Remove from the heat and drain. Return the potatoes to the pot whilst still hot, add the butter, and the milk bit by bit, mashing until smooth. Season to taste with salt and pepper and keep warm.
TO SERVE
Spoon a layer of mash into the kota. Drizzle over the atchaar then add some mince. Finish with the grated cheese and/or some fresh herbs. Replace the bread ‘lid’ and serve while hot.
CHEF’S TIPS
Instead of beef stock, combine ½ tsp Bisto powder with ¼ cup boiling water.
Reheat any leftover mince and mash in the microwave for a quick meal.
Extracted from An African Bite by Chef Mbombi, out now.
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