Magwinya
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The Lazy Makoti’s Guide to the Kitchen

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The Lazy Makoti’s Guide to the Kitchen

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Magwinya

Recipe By Mogau Seshoene
Photographs By

Ingredients

4 cups flour
2 tsp dry yeast
1 tsp salt
2 tsp sugar
1 ½ cups lukewarm water
Oil, for deep-frying

Cooking Instructions

  1. Sift flour, yeast and salt into a bowl. Add sugar and lukewarm water, and stir until well combined. Transfer to a lightly floured surface and knead for 5 minutes or until dough is soft and pliable. Cover and keep in a warm place for 40 minutes or until doubled in size. Punch the air out and knead for a minute. Divide and shape into golf-ball-sized pieces. Set aside on a tray in a warm place and leave for about 10 minutes until doubled in size.
  2. Meanwhile, heat oil in a deep pot over medium heat. Check the temperature from time to time by dropping a small piece of the dough into the oil. It should cook through without browning too quickly. When the oil is ready, add 2 – 3 balls of dough and cook for 3 minutes, flipping them over halfway. Remove with a slotted spoon and drain on paper towels. Continue with the rest of the dough.
  3. Serve with filling of your choice.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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