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Yogi-Gwinyas (Amagwinya)

Amagwinya with a Twist


This recipe was inspired by a friend’s visit, usually when I visit her place this is what I make, and we would eat amagwinya with chicken polony and cheese. Today she was visiting and I thought for old time sake I should make amagwinya and being deliriously happy for hosting her I thought I should experiment and I threw in Greek Yoghurt in the dough, honestly, don’t ask me why? However, I suppose that the idea came from previous experience, when the addition of the yoghurt made my breads softer and fluffy. Please try it and tell me what you think.

Equipment you will need:

Deep Frying Pan or Pot

Wooden Spoon

Digital scale

Mixing bowl


600g Cake Flour (plus 1 tablespoon)

125g Greek Yogurt

1 Tablespoon Canola Oil

10g Instant Yeast

3 Tablespoons Brown Sugar

3g Sea Salt

350ml Lukewarm Water

Canola Oil for frying (about a litre)

  1. In a large mixing bowl, sieve in flour, then add yeast, sugar and, mix well.
  2. Add 1tbl spoon of canola oil, yoghurt then water, roughly mix everything using a wooden spoon.
  3. Then start kneading with your hands. Knead for 11 to 12 minutes until the dough gets less sticky (but still sticky as this is a sticky dough).
  4. Transfer the dough into a floured surface (using the 1 tablespoon of flour). Wash the mixing bowl and slightly grease it with oil and transfer the dough in it. Cover with a cling wrap or kitchen towel and let it rise for 1 to 2 hours or until it doubles in size.
  5. Roll the dough onto a floured surface and press down to form an even layer. Then cut equal size portions, roll the portions to form a ball. And let the balls prove for 20 to 30 minutes.
  6. Meanwhile heat up the oil, when the oil is hot enough, drop the dough balls into the hot oil and fry on all sides until golden brown.
  7. Cut amagwinya in half and add cheese and polony or any cold meat you like and serve.


Note:Try not to overcrowd the pan or pot when frying amagwinya to prevent lowering the oil temperature.


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