Entree: Botswana – National Cuisine – Vetkoek (Deep-fried savory bread dough often split and filled with seasoned minced meat or eaten with chutney)

Serving Size: 8

Approximate Time

Prep 55 min

Cook 20 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

Dough
- 4 cups (500 g) all-purpose flour
- 2 tsp (7 g) instant yeast
- 1 tbsp (12 g) sugar
- 1 tsp (6 g) salt
- 1 1/4 cups (300 ml) warm water (about 105–110°F / 40–43°C)
- 1/2 cup (120 ml) warm milk
- 3 tbsp (45 ml) vegetable oil (for dough)
- Extra flour for dusting
Frying
- 1 quart (950 ml) vegetable oil for deep-frying
Mince filling (optional, makes enough for ~8 vetkoek)
- 1 lb (454 g) ground beef
- 1 medium onion (approx. 6 oz / 170 g), finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) curry powder or masala
- 1/2 tsp (2.5 g) smoked paprika
- 1 cup (240 ml) water
- Salt and black pepper to taste
- Chutney or chopped tomatoes for serving (optional)

Instructions

1. In a large bowl combine flour, instant yeast, sugar, and salt. Mix to aerate the dry ingredients.
2. Stir warm water, warm milk, and 3 tbsp (45 ml) oil together, then pour into dry ingredients. Mix until a soft, slightly sticky dough forms.
3. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let rise in a warm spot until doubled in size, about 45–60 minutes.
4. While dough rises, prepare the mince: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté chopped onion until translucent, add garlic and cook 30 seconds.
5. Add ground beef and brown, breaking up lumps. Stir in tomato paste, curry powder, smoked paprika, and 1 cup (240 ml) water. Simmer until thickened and most liquid evaporates, about 8–10 minutes. Season with salt and pepper and set aside.
6. Deflate the risen dough and divide into 8 equal pieces. Shape each piece into a smooth ball and flatten slightly to about 3–4 inches (7–10 cm) across; cover and let rest 10 minutes.
7. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Carefully slide 2–3 dough rounds into the hot oil (do not overcrowd). Fry, turning once, until puffed and golden brown, 3–5 minutes per side depending on size.
8. Transfer fried vetkoek to a wire rack or paper towel-lined tray to drain. Repeat with remaining dough.
9. To serve, split each vetkoek horizontally and fill with a spoonful of the warm mince filling and chutney or fresh tomatoes as desired. Vetkoek can also be eaten plain with butter or syrup if preferred.
10. Serve immediately while hot and puffed; leftovers reheat best briefly in a hot oven to restore crispness.