We think it’s high time to indulge in some South African classics like you’ve never seen them before, starting with this vetkoek with curried mince.

SERVES 6 // COOKING TIME 1 hour 30 min

INGREDIENTS
For the vetkoek
250 g store-bought bread dough, at room temperature
For the curried mince
½ onion, chopped
1 green pepper, chopped
2 red chillies, chopped
2 tbsp masala
2 tbsp tomato paste
500 g ostrich mince
Handful coriander, chopped
To serve
6 eggs, fried
Red chillies, chopped
Handful micro herbs

METHOD
For the vetkoek
1. Divide the dough into 6 balls, and allow to rise in a warm place for 1 hour, until doubled in size.
2. Deep-fry the vetkoek, one at a time, until puffed up and golden brown, about 2–3 minutes per side. Drain on paper towel.
For the curried mince
1. Heat some oil in a large pan over medium heat and sauté the onions until they start to sweat.
2. Add the green pepper, chilli and spices, and fry for 2 minutes, until fragrant.
3. Add the tomato paste and mince and fry until the meat is browned. Continue frying for 10 minutes, until cooked through.
4. Stir in the fresh coriander and season to taste.
To serve
1. Slice each vetkoek in half and fill generously with curried mince, a fried egg, fresh chopped chilli and micro herbs. Serve hot.

Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // HMimages.co.za

Apart from enjoying the traditional classics, we also love to mix a bit of local culture with international favourites! This South African chilli con carne will have some familiar ingredients and flavours.

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