“This recipe reminds me of my childhood and growing up in Alexandra. Usually people go buy bread, items needed for school or the day as well as magwenya and atchar in the mornings. It honestly has my childhood written all over it. There’s nothing more amazing than the fresh smell of mangwinya’s in the home. I obviously wanted to add my own twist by incorporating my famous oxtail recipe and keeping it traditional with the atchar and coleslaw. It’s proudly South African and can be enjoyed throughout the year.” – Lorna Maseko
READ MORE: 5 Minutes with Lorna Maseko
Snowflake flour-stuffed magwenya with hearty oxtail, homemade coleslaw and store-bought atchar
- 3 ½ cups of Snowflake Magwenya Flour Mix
- 50g caster Sugar
- 1tsp salt
- 1tsp baking Powder
- 1tsp dried yeast
- 150ml lukewarm water
- 100ml whole milk
- 50ml cream
- 2 cups sunflower oil
- 2 tbsp olive oil
- 1kg oxtail
- 2 cups red wine
- 2 Knorrox oxtail cubes
- 1 ½ tbsp chopped chilli and garlic paste
- 1 ½ tbsp chutney
- 2 tbsp Worcester sauce
- Salt and pepper to taste
- Half red cabbage and half normal cabbage
- ¼ cup mayonnaise
- 80ml of store bought atchar
In a pot at medium heat, pour olive oil and brown the oxtail then transfer into a pressure cooker or slow cooker and add the remaining ingredients: Red wine, knorrox oxtail cubes, chilli and garlic paste, chutney and Worcester sauce.
If you’re using a pressure cooker, you will cook the oxtail for 4 hours and a pressure cooker for about 2 hours. While that cooks you can get going with the magwenyas.
In a bowl combine the dry ingredients; Snowflake mangwenya flour mix, caster sugar, salt, baking powder, dried yeast and mix.
Add the wet ingredients; lukewarm water, whole milk, cream and stir to form a dough. Cover with cling wrap and allow to rest for 30 – 45 minutes. The dough should double in size.
In a medium-size pot, heat up the sunflower oil, test with a small dollop of dough, if it sizzles then you’re good to go.
Scoop the dough using a tablespoon and create round balls with your hands, place in hot oil, one at a time and allow to cook for 3 – 4 minutes on each side. Ensure that they don’t touch each other.
Once golden-brown remove from the pot and place on a paper towel to remove excess oil.
To make the coleslaw, slice the baby cabbages (half of the red and half of the normal cabbage).
Place in a bowl and add the mayonnaise then mix and season with salt and pepper.
When the oxtail is ready and falling off the bone, debone the oxtail and place in a bowl.
To plate, cut the magwenyas in half, fully stuff with oxtail and top with a dollop of atchar.
Place coleslaw in a side dish and serve.