Method

Amagwinya

• Combine the flour, salt, sugar and yeast in a large mixing bowl. Gradually add the lukewarm water, mixing until a soft, slightly sticky dough forms.
• Add the vegetable oil and knead for 8–10 minutes, until the dough is smooth and elastic. Place in a lightly oiled bowl, cover and leave in a warm place for 45–60 minutes, or until doubled in size.
• Gently knock the air out of the dough and divide into 8–10 equal portions. Roll each portion into a ball and flatten slightly. Cover and leave to prove for a further 15–20 minutes.
• Heat 5–6 cm vegetable oil in a deep, heavy-based saucepan on medium-high heat. To test whether the oil is hot enough, pinch a small piece of dough from one of the portions. If the oil is hot enough, the ball of dough should sizzle and rise to the top immediately. Fry the amagwinya in batches for approximately 4–5 minutes, turning regularly, until puffed and evenly golden brown. Do not overcrowd the pan.
• Remove with a slotted spoon and drain any excess oil using kitchen paper towels. Allow to cool for a few minutes before filling the amagwinya.

Pilchard Chakalaka Filling

• Once the amagwinya are done, heat the vegetable oil in a frying pan over medium heat. Add the onion and cook for 3–4 minutes, until softened.
• Add the curry powder and garlic powder and cook for 30 seconds, until fragrant. Add the chakalaka and cook for a further 3–4 minutes.
• Add the Saldanha Pilchards along with 1–2 Tbsp (15–30 ml) of the tomato sauce from the tins. Gently break the pilchards into chunky pieces.
• Cook for 3–4 minutes, stirring carefully, until the filling is heated through and thick enough to spoon into the amagwinya. Remove from the heat and allow to cool slightly.

To Serve

• Using a sharp knife, cut a deep slit into the side of each warm amagwinya without cutting all the way through. Gently open each and generously spoon in the pilchard chakalaka filling, garnish with coriander and parsley, if using, and serve warm with atchar on the side, if desired.