Entree: Namibia – Vetkoek (Deep-fried yeast bread dough split and commonly filled with savory curried minced meat or sweet fillings)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 6 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 2 tsp (8 g) instant yeast
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) fine salt
- 1 cup (240 ml) lukewarm milk
- 1 cup (240 ml) lukewarm water
- 1 large egg, approx. 1.8 oz (50 g), beaten
- 2 tbsp (30 ml) melted butter
- 4 cups (960 ml) vegetable oil for deep-frying
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil for cooking beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) curry powder
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1/2 cup (120 ml) beef stock or water
- Salt and freshly ground black pepper to taste
- Chutney or apricot jam for sweet serving option (optional)

Instructions

1. In a large bowl combine flour, instant yeast, sugar, and salt. Whisk to blend.
2. Mix lukewarm milk and water, then stir in beaten egg and melted butter. Pour into dry ingredients and mix until a soft, slightly sticky dough forms.
3. Turn dough onto a lightly floured surface and knead about 5–7 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a towel, and let rise in a warm place until doubled, about 45–60 minutes.
4. While dough rises, prepare the filling: heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add chopped onion and sauté until soft, then add garlic and cook 30 seconds.
5. Add ground beef and brown, breaking up lumps. Stir in curry powder, coriander, cumin, and 1/2 cup (120 ml) beef stock or water. Simmer until liquid reduces and mixture is saucy, about 10 minutes. Season with salt and pepper. Keep warm.
6. Punch down the dough and divide into 12 equal portions. Shape each into a round ball about 3–4 inches across and flatten slightly.
7. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Fry vetkoek in batches, turning occasionally, until puffed and golden brown, about 4–6 minutes per batch. Drain on paper towels.
8. To serve, split each vetkoek horizontally and fill with warm curried minced beef, or with jam for a sweet variation. Serve immediately.