We love trying new things in the kitchen, and this weekend decided on making “fat cakes” better known as amagwinya and what a tough process, talk about the labour intensive kneading work that you need to do if you want your fat cakes to be soft, do not cheat this process.
What you’ll need:
6 cups of cake wheat flour
3 tablespoons sugar
2 teaspoons salt
1 packet yeast
1 litre lukewarm water
Vegetable oil or olive oil for frying
What to do:
In a small jug, add luke warm water and yeast, wait for it to foam. Then set aside.
In a large bowl mix flour, sugar, salt together.
Add yeast mixture to the flour and mix with your hands, add more water until a soft dough is formed (It should not be runny)
Knead for 10 minutes and cover the bowl with oiled cling wrap and wrap with dishcloths or a large cloth.
Allow dough to rise for 2 hours.
In a pot, heat oil for frying.
Take a piece of dough and roll them into balls, once the oil is hot, carefully drop them into the oil and deep fry make sure you turn them often.
Deep fry until golden brown then remove from pot.
Serve with cheese, mince, bacon, jam or butter.