food, Recipes

Fennel-and-tomato soup with amagwinya

Graeme Wyllie



Ingredients

Amagwinya, also known as vetkoek, give this dish an awesome local flavour.

For the amagwinya 

2T sugar

10g instant dry yeast

750ml lukewarm water

5 cups all-purpose flour

2t salt

Parmesan, grated, for dusting

sunflower oil, for frying

For the soup

25ml olive oil

1 large red onion, roughly chopped

1 fennel bulb, thinly sliced

3 garlic cloves, finely chopped

1kg fresh tomatoes, roughly chopped

1 tin tomato purée

1T brown sugar

Method

To make the amagwinya, mix the sugar and yeast with some lukewarm water and leave to foam. In a separate bowl, sift the flour and salt. Pour the yeast mixture into flour and knead. Keep adding water and knead until you have a bread-dough consistency. Leave the dough in the bowl and cover. Leave to rise for 45 to 60 minutes, until the dough has doubled in size.

Pour the oil into a frying pan to a depth of 3 to 4cm and heat to about 200°C. Divide the dough into golf-ball-sized balls and flatten slightly. Place two or three pieces of the flattened dough into the oil at a time. Fry each side until golden. While hot, toss the balls in grated Parmesan.

To make the soup, heat a pot and add oil, onion and fennel. Fry on medium until soft and slightly golden. Add garlic and fry for a minute. Stir in tomatoes, followed by tomato purée. Simmer for about 20 minutes and season. Add sugar and stir. With a stick blender, blitz the soup until slightly chunky in texture. Serve with warm amagwinya.

Originally published in HL August 2016

Recipes and Food styling by Khanya Mzongwana.