Magwinya (Botswana Fat Cakes)
In short: Soft, golden yeast dough balls deep-fried until puffed and crisp outside, the Botswana street snack eaten plain, with jam or filled with mince. It takes about 55 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 25 min
- Resting
- 1 h 20 min
- Total
- 55 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Magwinya, or fat cakes, are the fried dough balls sold from roadside stalls and school gates across Botswana. A simple yeast dough is left to rise, shaped into balls and fried until puffed, golden and a little crisp, with a soft, airy center. They are eaten warm on their own, with jam, or split and filled with savory mince or stew. The dough is forgiving, which makes them a good first recipe for deep-frying.
Instructions
- Whisk the flour, yeast, sugar and salt in a large bowl. Add the warm water and 1 tablespoon of oil and mix to a soft, sticky dough.
- Knead on a lightly floured surface for 8 to 10 minutes, or for 5 minutes with a dough hook, until smooth and elastic and the dough springs back when poked.
- Put the dough in an oiled bowl, cover and leave in a warm place for about 1 hour, until doubled in size.
- Punch the dough down and divide it into 16 equal pieces, about 50 g (1 3/4 oz) each. Roll each into a smooth ball and set on a floured tray. Cover and rest for 20 minutes, until puffy.
- Pour the frying oil into a heavy pot to a depth of 5 cm (2 in) and heat to 175°C (350°F). Fry 3 or 4 balls at a time for 2 to 3 minutes per side, turning with a slotted spoon, until deep golden and puffed. Cut the first one open to check that the center is cooked.
- Drain on a rack set over paper towels and serve warm.
Tips
- Keep the oil at 175°C (350°F). If it is too hot, the outside burns before the center cooks, and if it is too cool, the magwinya soak up oil and turn greasy. Fry one first as a test.
- Leftover fat cakes freeze well. Reheat them from frozen in a 180°C (350°F) oven for 8 to 10 minutes until hot and crisp outside.
Questions and answers
What is the difference between magwinya and vetkoek?
They are essentially the same food: fried yeast dough. Magwinya is the Setswana name used in Botswana, while vetkoek is the Afrikaans name used in South Africa.
Can I bake magwinya?
You can bake the shaped balls at 190°C (375°F) for 18 to 20 minutes after brushing them with oil. They will taste like soft bread rolls and will not be crisp.
Why are my fat cakes doughy inside?
The oil was probably too hot or the cakes too big. Fry at 175°C (350°F), keep each ball to about 5 cm (2 in) wide, and cut one open to check.
How long does it take to make Magwinya (Botswana Fat Cakes)?
About 55 min in total: 30 min of preparation and 25 min of cooking.
How many calories are in Magwinya (Botswana Fat Cakes)?
About 340 kcal per serving, with 7 g of protein, 54 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 7 g |
| Carbohydrates | 54 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 290 mg |
Estimated values, calculated from the ingredients.
