Kumbatia San

Scrolling through TikTok recently, I came across the amagwinya aphelile song — equal parts amusing and a little tragic. Because let’s be honest:

Few things sting more than sitting down with a cup of tea only to find the amagwinya or diphaphathi are finished.

Finishing the last gwinya and keeping quiet should qualify as domestic terrorism.

Everyone deserves that moment of breaking into a warm amagwinya — it’s a small joy that should never be negotiable.

This is where Heritage on a Plate begins — a new Kumbatia San segment celebrating recipes inspired by the foods South Africans request, remember, and can’t live without.

We’re starting with amagwinya — the recipe is live today, with a YouTube walkthrough for those who’d like to cook along. Next week, we’ll share the pot roast leg of lamb — slow-braised, tender, and perfect for filling or serving alongside.

Amagwinya Recipe

Ingredients:

• 10 g brown sugar (2 heaped tsp)
• 3 g salt (½–1 tsp)
• 20 g instant yeast
• 500 g all-purpose flour (4 cups)
• 1.5 cups warm water
• 1 cup warm milk

Method:

1. In a small bowl, combine warm milk, warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy and activated.
2. In a large mixing bowl, combine flour and salt.
3. Pour in the activated yeast mixture and mix gently with a wooden spoon until smooth. The batter will be wet and sticky — like ciabatta — and does not require kneading.
4. Cover the bowl and let the dough rise in a warm place until tripled in size, about 2–3 hours depending on room temperature.
5. Using an oiled spoon, scoop portions of the dough and carefully drop them into hot oil.
6. Fry the amagwinya in batches until golden brown, turning gently for even cooking.
7. Drain on paper towels and serve warm.