Polony amagwinya (Vetkoek)

By YOU Digital
14 May 2018

Preparation: 40 min | Cooking: 20 min | Makes 12

This national pride is a #JustDelicious budget-beater and crowd-pleaser!



700ml (3c) cake flour

15ml (1T) white sugar

7,5ml (1½t) instant dried yeast

400ml (1½c) water

2L sunflower oil (for deep frying)

To serve

100g (½c) Eskort French Polony, sliced

100ml (½c) chakalaka

100g (½c) cheddar cheese, grated


  • Sift the flour into a large mixing bowl, then mix in the white sugar and instant yeast.
  • Make a well in the middle of the dry ingredients, pour in the water and knead well until a sticky dough is formed.
  • Put the dough in a bowl and cover. Leave to rise for 30 minutes.
  • Portion into 12 medium-sized dough balls.
  • Bring the oil to a medium heat and deep-fry the dough balls in batches until golden brown on the outside and cooked inside.
  • Remove from oil and drain on paper towelling.
  • To serve
  • Serve with slices of polony, a dollop of chakalaka and grated cheddar cheese.

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