Entree: Botswana – Southern Culinary Region – Vetkoek (Deep-fried yeast dough pockets commonly filled with spiced minced meat or served with sweet toppings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 2 tsp (7 g) instant dry yeast
- 1 tbsp (12 g) sugar
- 1 tsp (6 g) fine salt
- 1 cup (240 ml) warm milk (about 100–110°F / 38–43°C)
- 1/3 cup (80 ml) warm water
- 2 tbsp (30 ml) vegetable oil (for dough)
- Vegetable oil for deep-frying, about 4 cups (950 ml) or enough to fill a deep pan 2–3 in (5–7 cm)
- 1 lb (454 g) ground beef (for filling)
- 1 tbsp (15 ml) vegetable oil (for filling)
- 1 medium onion, about 4 oz (115 g), finely chopped
- 2 cloves garlic, about 0.2 oz (6 g), minced
- 1 tbsp (15 g) curry powder
- 1 tbsp (15 g) tomato paste
- 1/2 cup (120 ml) beef stock or water
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- Optional garnish: chopped fresh cilantro or chutney

Instructions

1. Make the dough: In a large bowl whisk flour, instant yeast, sugar and salt. Stir in warm milk, warm water and 2 tbsp oil until a soft dough forms. Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic.
2. Place dough in a lightly oiled bowl, cover with a cloth or plastic wrap, and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
3. While dough rises, make the curried filling: Heat 1 tbsp oil in a skillet over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and curry powder, cook 1 minute until fragrant.
4. Add ground beef and cook, breaking up with a spoon, until browned. Stir in tomato paste and beef stock, simmer until thickened, about 8–10 minutes. Season with salt and pepper, then remove from heat and cool slightly.
5. Divide risen dough into 8 equal pieces (about golf-ball size). Flatten each piece into a 3–4 in (7–10 cm) disk. Option A: spoon 2–3 tbsp (30–45 ml) of cooled filling into the center of each disk and fold the edges to seal into a filled ball. Option B: leave disks plain to split and fill after frying.
6. Heat oil in a deep pot to 350°F (175°C). Fry vetkoek in batches, turning occasionally, until puffed and golden brown, about 3–4 minutes per side. Drain on paper towels.
7. If you fried plain dough, split warm vetkoek and spoon in the curried mince. Serve hot, garnished with cilantro or chutney as desired.