Ingredients
Magwenya
L 1 Lukewarm Water
Sachets 2 Instant Dried Yeast
Kg 2 Cake Flour
Tsp 4 Salt
Cup 1 Brown Sugar
L 2 Cooking Oil
Snoek Pâté
g 750 Smoked snoek (cooked)
ml 750 Thick Mayonnaise
ml 750 Crème Fraiche
Tbsp 3 Lemon Juice
3-5 Fresh green chili, chopped
sprinkle Ground Black Pepper
slices Lemons, Lime & green or red chili to serve
Instructions
Method
Magwenya:
Mix dry ingredients in a bowl, and gradually add lukewarm water and mix until the dough is the consistency of bread dough. Knead for 15 minutes, cover, and place in a warm area for one hour or until double in size.
Heat 2 liters of oil in a deep pot or pan, brush your hands with oil, and roll magwenya into balls. Deep fry until golden brown, about 20 minutes
Drain excess oil by placing on a newspaper or a paper towel until ready to serve
Snoek Pâté:
- Flake fish, remove all bones and excess skin
- In a blender add the flaked snoek, mayonnaise, crème fraiche and lemon juice
- Season with Salt & Pepper
Serve with chopped chili and lime slices