Entree: Eswatini – Southern Culinary Region – Vetkoek (Deep-fried bread dough pockets often filled with savory spiced minced beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 25 min

Cook 6 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (480 g) all-purpose flour
- 2 tsp (7 g) active dry yeast
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) salt
- 1 1/4 cups (300 ml) warm milk (about 105–115°F / 40–46°C)
- 2 tbsp (28 g) unsalted butter, melted
- 1 large egg, approx. 1 3/4 oz (50 g) (optional, for richer dough)
- 3 cups (720 ml) vegetable oil for deep frying (enough for a 3–4 in (7–10 cm) deep oil)
- For the curried beef filling:
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped, approx. 5 1/4 oz (150 g)
- 2 cloves garlic, minced, approx. 0.21 oz (6 g)
- 1 tbsp (8 g) curry powder
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) beef stock or water
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 cup (75 g) frozen peas (optional)

Show original ingredient measurements

- 4 cups (480 g) all-purpose flour
- 2 tsp (7 g) active dry yeast
- 2 tbsp (25 g) granulated sugar
- 1 tsp (6 g) salt
- 1 1/4 cups (300 ml) warm milk (about 105–115°F / 40–46°C)
- 2 tbsp (28 g) unsalted butter, melted
- 1 large egg, approx. 50 g (optional, for richer dough)
- 3 cups (720 ml) vegetable oil for deep frying (enough for a 3–4 in / 7–10 cm deep oil)
- For the curried beef filling:
- 1 lb (454 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped, approx. 150 g
- 2 cloves garlic, minced, approx. 6 g
- 1 tbsp (8 g) curry powder
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) beef stock or water
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) black pepper
- 1/2 cup (75 g) frozen peas (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the warm milk, sugar, and active dry yeast; let sit 5–10 minutes until foamy.
2. Add the flour, salt, melted butter, and egg (if using) to the yeast mixture and mix to form a soft, slightly sticky dough. Knead by hand or with a mixer for 6–8 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
4. Meanwhile prepare the curried beef: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the garlic and curry powder and cook 1 minute until fragrant.
5. Add the ground beef, breaking it up with a spoon, and cook until browned. Stir in the tomato paste and beef stock, simmer 5–8 minutes until thickened. Add peas if using, and season with salt and pepper. Keep warm.
6. Once the dough has doubled, punch it down and turn onto a lightly floured surface. Divide into 12 equal pieces and shape into balls about 2.5 in (6 cm) in diameter. Let rest 10 minutes.
7. Heat oil in a deep saucepan to 350°F (175°C). Carefully slide 2–4 dough balls into the hot oil without overcrowding. Fry, turning occasionally, until golden brown and cooked through, about 4–6 minutes.
8. Transfer vetkoek to a paper towel-lined tray to drain. Repeat with remaining dough.
9. To serve, split each vetkoek with a knife and fill with a generous spoonful of curried beef, or serve plain with chutney or jam.

1. In a large bowl combine the warm milk, sugar, and active dry yeast; let sit 5–10 minutes until foamy.
2. Add the flour, salt, melted butter, and egg (if using) to the yeast mixture and mix to form a soft, slightly sticky dough. Knead by hand or with a mixer for 6–8 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 hour.
4. Meanwhile prepare the curried beef: heat 1 tbsp oil in a skillet over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the garlic and curry powder and cook 1 minute until fragrant.
5. Add the ground beef, breaking it up with a spoon, and cook until browned. Stir in the tomato paste and beef stock, simmer 5–8 minutes until thickened. Add peas if using, and season with salt and pepper. Keep warm.
6. Once the dough has doubled, punch it down and turn onto a lightly floured surface. Divide into 12 equal pieces and shape into balls about 2.5 in (6 cm) in diameter. Let rest 10 minutes.
7. Heat oil in a deep saucepan to 350°F (175°C). Carefully slide 2–4 dough balls into the hot oil without overcrowding. Fry, turning occasionally, until golden brown and cooked through, about 4–6 minutes.
8. Transfer vetkoek to a paper towel-lined tray to drain. Repeat with remaining dough.
9. To serve, split each vetkoek with a knife and fill with a generous spoonful of curried beef, or serve plain with chutney or jam.