My apologies for taking so long to post the recipe.
The truth is I had no idea where the hell I’d written it. I keep multiple food journals thank God I found it.
These amagwinya are inspired by #Kwayishe my mom. She used to make for me and my siblings when we were young. She was a working mom and hardly had time to make the yeasted ones. These therefore bring such fond memories of my mom and me in the kitchen learning from her.
These days though she’s amazed at what I can do with food and always wants to learn from me. It is the weirdest thing. Anway she hardly ever tries my recipes becoz of being the busiest73yearold I know.
She’s still a working mom at 73 years old! Running a business and my No.1 rolemodel nakundixolela zinkosi! & love this woman to bits
Ingredients
4 C Cups Flour
6 Tsp Baking Powder
1 Teaspoon Salt
5 Tbs Sugar
1 1/2 Cups Lukewarm Water
Method
- Preheat a deep pot with any vegetable oil such sunflower, canola, peanut, grapeseed oil etc in medium heat.
- While the oil is heating up in a big bowl mix all the ingredients into a dough.
- On a lightly floured surface shape the dough into a thick disc then cut with a cookie cutter into even rounds. You can also shape into even balls with floured hands.
- Fry in heated oil until the one side is golden brown & the other looks cooked even though still pale then turn and fry the other side to an even golden brown colour.
- When cooked place on a large bowl lined with paper towel. Cool slightly and serve with sweet tea or coffee. At the farm where I grew up, we enjoyed them as they are or with #igxogxa aka #repurposedtea from used teabags or already brewed coffee granules. Kids were not allowed to drink real coffee and tea but hey as kids! We loved igxogxa. Its the closest to coffee and tea we could get.
Credit: Pumlas Food