Justin Bonello’s stuffed vetkoek Posted on 9 September 2010 Tags:Africa, padkos recipes Vetkoek have been on the African kitchen table and cooked in the outdoors since ma and pa fell off the wagon. They’re great padkos, but I also love them hot, cut in half and smeared with butter and a sprinkle of sugar. If you’re in the outdoors and forget this recipe for the dough, make a basic bread dough – it works just as well. Stuffed vetkoek make lekker padkos: make them on the road, or the night before. You decide! You’ll need: 250 g cake flour 10 ml baking powder 15 ml sugar 2 ml salt 2 eggs, beaten 125 ml water Oil for frying For the filling: 6 boiled eggs, shelled Coil of thin beef sausage, cooked Sieve the flour and baking powder together, then add the sugar. Mix the beaten eggs with the water and then add the salt. Add this mixture to the dry ingredients and knead until you have a smooth dough. Heat enough oil for deep-frying in a pan. The oil must be hot, but not smoking. If you want to make normal vetkoek, drop in a ball of dough and fry until golden on all sides. Drain and eat. Do the same for stuffed vetkoek, but first wrap the egg or sausage in dough, then deep fry. Simple. For more recipes and outdoor cooking ideas, read Justin Bonello’s Cooked in Africa: A cooking journey through Southern Africa. Buy the book now Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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