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Air-fryer recipes

Isinkwa nemifino (steamed mielie bread with wild spinach)

1½ hours

Rice recipes

Potato salad with burnt leek ranch dressing

25 minutes

Nightshade recipes

Jumbo magwinya

Jumbo magwinya

Serves 16-20

Difficulty Easy

Prep Time 10 minutes resting time

Ingredients

500 g flour (or cake flour without raising agent)
2 T sugar
2 t instant yeast
½ t salt (optional)
500 ml warm water
1 T vegetable oil, plus extra for deep-drying

Method

1. Combine the dry ingredients in a large bowl.

2. Add the warm water and oil, and begin to mix with your hands into a soft dough.

3. Once it has been mixed very well, cover with a tea towel and set aside to rise for an hour – it should double in size.

4. Mix the dough again, kneading it with your hands (to get a softer dough) and leave to rest for 10 minutes.

5. Heat up enough oil in a pot for deep-frying. It should be medium heat.

6. Scoop out large serving spoons of dough and drop them into the hot oil. Use another spoon to push the dough into the oil if it helps. Fry the magwinya in batches until golden brown, turning them over to ensure even browning. Once ready, scoop the magwinya out of the pot and place on kitchen paper to drain excess oil.

7. Serve as they are, or with savoury mince.

Cook's note: Ensure that the oil is heated on medium to prevent the magwinya from browning too quickly without fully cooking on the inside.

Extracted with permission from Chef Nti: My modern African kitchen, by Nthabiseng Ramaboa. Photography: Craig Fraser, Styling: Nicki Werner, Recipes: Chef Nti. Published by Quivertree.

Find more South African recipes here.

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Sweetcorn tamarind soup

Pork cacciatore

Cheesy air-fryer scones

Isinkwa nemifino (steamed mielie bread with wild spinach)

Isqa rice

Biltong jam

Pull-apart garlic bread

Paneer paratha

Cheesy pap balls

Dikgaragana

Potato salad with burnt leek ranch dressing

Multicoloured bhisto

Spicy rice

Jumbo magwinya

Jumbo magwinya

Ingredients

Method