Vetkoek - Or Fat Cakes a South African Staple

A translation for the word VETKOEK

it is Afrikaans in origin and literally translated to Englis is fat cake.

This is a vary versatile starch and is easily obtained in most Fish and chip shops throughout the country, and even into our bordering countries, Botswana, Swaziland, Namibia, Mozambique, Angola and even Zambia. Becouse of its relatively low cost production it is one of those cheap staples that is enjoyed by most of our peoples.

A very popular way of serving them is with spicy mincemeat, with butter and jam, yes practicly anything you would use bread for.

They are best served hot.

My favourite way is with a mug of soup, not a watery type of soup but a good thick and chunky, honest meal in one type.

As I said in the intro you can use it any way you like.

Cut it open along the middle and turn it into a sandwich.

Open the tops and stuff it like a shwarma

The range is endless and even can be used cold

So pull out all those left overs, slice up all those cold meats.

This is really great when the kids bring home a horde of friends or it happens that unexpected family happen by.

You will need a deep saucepan for frying, or you can use a deep fryer, even a large wok if you fancy that style of cooking.

Large mixing bowl.

• 1 cup warm milk
• 1 cup warm water
• 40 g butter
• 25 ml white sugar
• 1 free range egg large
• 850 g cake flour
• 5 ml salt
• 10 g sachet of instant dried yeast

• Mix the warm milk and water with the sugar and butter until the butter has melted then beat the egg into the liquids
• Mix the flour, yeast and salt together
• Pour the liquid mixture into the dry and knead the dough until the dry ingredients have all been absorbed. mix until the dough is shiny and elastic. If to soft then add alittle bit of extra flour. If the mixture is to stiff then add some warm water until dough is correct
• Add 2 tablespoons of sunflower oil over the top of the dough, turn the dough over so that the dough is all covered with a film of oil
• Cover the bowl with a clean cloth and let it stand in a warm place in the kitchen
• Leave standing until double the size

Place about 4 cups of oil into a saucepan, place it on the stove top and heat up to cookijng temperature, you dont want the oil to be smoking hot, but not to cold either. Just as if you are frying battered fish or chips.

Once the oil is ready take a piece of the dough, abought the size of a squash ball, stretch it from left to right and again top to bottom, and lower it carefully into the oil, the vetkoek will sink to the bottom of sauvepan increase in size and start rising up, working quickly prepare and place the next one into the oil. Turn the first one over when golden brown. by this time the second one should be golden brown, then turn second one then prepare the third one, remove the first one if golden brown on both sides.

Place the cooked Vetkoek on a drying rack, break it open and see if it has cooked through, it must not have moist raw dough inside.

Adjust your heat up slightly if they are raw inside and not to golden brown or if reduce heat if golden brown and slightly raw inside

Once you have adjusted the temp and time for cooking that batch. carry on with the cooking until all the doughis used.

Place the cooked ones on a drying rack to remove any excess oil and leave in the warming draw until they are all cooked.