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Ever wonder where Vetkoek came from?


Vetkoek is a traditional South African dish with Dutch origins. The name "vetkoek" translates to "fat cake" in English, which refers to the method of frying the dough in hot oil. The dish is similar to a deep-fried bread or a savory doughnut.

Vetkoek has its roots in the Dutch culinary tradition, particularly in the Netherlands and the Dutch Cape Colony in South Africa. The Dutch brought the concept of fried dough to the Cape Colony during the 17th century. It was a popular food item among sailors and settlers, as it was easy to prepare and provided sustenance during long journeys.


Over time, vetkoek became a beloved dish in South Africa, particularly among the Afrikaans-speaking community. It has also been embraced by other cultural groups and is now enjoyed throughout the country.


The preparation of vetkoek involves making a simple dough using flour, salt, yeast, and water. The dough is then shaped into small balls or discs and deep-fried until golden brown and crispy on the outside. Once cooked, vetkoek can be filled with a variety of savory or sweet fillings, such as mince, curries, cheese, jam, or syrup.


Today, vetkoek remains a popular street food and is often sold at festivals, food markets, and roadside stalls across South Africa. It has also made its way into various South African cuisines and is enjoyed as a comfort food by many.


We serve Vetkoek in a wide variety of ways. Our Vetkoek Curry Mince is served with either the Cape Malay ground lamb or beef (Bobotie meat - Pictured Above) or we serve it as an appetizer, sliced with Peri Peri Oil or an Olive Oil & Balsamic dipping sauce. We also serve it as a dessert filled with apricot preserve and a side of sweet sauce (raspberry, strawberry, caramel, chocolate)




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