magwinya & Mince

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Method

Step 1:

To make the dough, combine the lukewarm water, sugar and yeast into a bowl. Let it stand until yeast softens and begins to bubble (around 5 minutes).

Step 2:

Sift flour and salt together in a large bowl.

Step 3: Creamed Spinach

Pour the yeast mixture into the flour and knead the dough until elastic and smooth (5 - 7 minutes). Cover bowl with a clean cloth and let dough rise until it has doubled in size (45 minutes).

Step 4:

While the dough is rising, in a large frying pan add 2 tablespoons of Excella Sunflower Oil on medium heat and add the chopped onions. Cook until translucent. Add the garlic and cook until fragrant.

Step 5:

Add the mince into the garlic and onion and begin to break down the mince. Season with salt and pepper. Add the chopped chillies and cook for a further 3 minutes. Stir in the tomato paste and tinned tomatoes, bring to the boil and reduce heat to low. Once fully cooked, turn off heat.

Step 6:

Heat up 3 cups of Excella Sunflower Oil to 175°C in a large frying pan or deep saucepan. Once dough has risen, pinch off a piece off a piece of dough roughly the size of a tennis ball and roll until smooth. Flatten the dough so it fits the palm of your hand and set aside on a floured surface. Repeat the process or freeze dough to use at a later stage.

Step 7:

Fry the dough balls until golden brown on each side (around 3 minutes a side).

Step 8:

Heat up the mince and serve up!