Hey guys 😁😁 Thank for watching, please LIKE the video and here are more tips on making the perfect Magwinya every TIME! 👇🏾👇🏾 1. Make sure to knead your dough until very smooth, that will prevent bumps on the gwinyas. 2. Preheat your oil at a medium low heat, stive setting 4 is best and keep the same temperature throughout. This will ensure that they don’t brown too quickly on the outside and don’t cook through on the inside. Also when you add them in HOT oil when they brown too quickly, once they have been stored, they will be hard the next day because they reacted too quickly to the HOT oil, so be patient and give them some Love! 😉 2. If you add too many balls in the oil they will take longer to cook but they will be moist due to the overcrowding in the pot, if you add a few at a time they will cook quicker because there is space to breath, just a matter of preference. 4. You can roll out the dough and use a cookoe cutter for a perfectly round ball. 3. Please Magwinya are BEST served HOT and CRUNCHY on the outside 😁 Okay thanks, Bye! 😘😘
I don't measure anything ..I just put put my ancestors guide me😂😂 Also what is the difference between the purplr yeast and the green one? I still have no idea I just buy any
🤣 those ones are not 3 legged, my grans bought them a long time ago, they are meant to cook on the stove top not outside, as you can see they are silver in color.
Hey guys 😁😁 Thank for watching, please LIKE the video and here are more tips on making the perfect Magwinya every TIME! 👇🏾👇🏾
1. Make sure to knead your dough until very smooth, that will prevent bumps on the gwinyas.
2. Preheat your oil at a medium low heat, stive setting 4 is best and keep the same temperature throughout. This will ensure that they don’t brown too quickly on the outside and don’t cook through on the inside. Also when you add them in HOT oil when they brown too quickly, once they have been stored, they will be hard the next day because they reacted too quickly to the HOT oil, so be patient and give them some Love! 😉
2. If you add too many balls in the oil they will take longer to cook but they will be moist due to the overcrowding in the pot, if you add a few at a time they will cook quicker because there is space to breath, just a matter of preference.
4. You can roll out the dough and use a cookoe cutter for a perfectly round ball.
3. Please Magwinya are BEST served HOT and CRUNCHY on the outside 😁
Okay thanks, Bye! 😘😘
My comfort food..My mouth is watering already😶
I love your consistency in your work and love amagwinya too 😋😋
Thank you so much my love 😍😍🥺
👈NICE TO SEE YOU AGAIN IN A BEAUTIFUL NEW VIDEO THANKS FOR SHARING THE VIDEO🏡NEW FRIEND✅
Thanks for visiting
😍 i can attest to the addition of margarine, slaps different!! Learned from you ! 😍❤️❤️
I'm so glad!
Thanks for sharing ausi I did the same as you when I cook my amagwinya lol my mouth is watering ❤️❤️❤️
Thank you for the love honey ❤🙏🏾🙏🏾
@@WannaCookOfficial You're welcome honey 🥰
Hi, thank you for giving us your nice recipes ❤😊 .. how you make amagwinya using a self raising flour?
Thanks honey ❤ I will try to make it
in Zimbabwe ( in Shona ) we call them
" fat cooks " straight from the Africaans
" Vetkoeks "
Very similar 😁
I don't measure anything ..I just put put my ancestors guide me😂😂
Also what is the difference between the purplr yeast and the green one? I still have no idea I just buy any
The purple one is the Ankor Brand, green is Green Star... juts different brands, same thing
@@WannaCookOfficial Oh I see now..thanks Thato!
True Thato green or purple paper they both did the same thing
😂😂😂😂😂@ ancestor's guidance!! That's funny Sonya 💕
🤣🤣🤣🤣🤣🤣 funny indeed
wait , so one can also use the 3 legged pot on stove top? (don't laugh)😂
These magwinyas probably slap different when cooked in an open fire
🤣 those ones are not 3 legged, my grans bought them a long time ago, they are meant to cook on the stove top not outside, as you can see they are silver in color.
@@WannaCookOfficial I think I looked too fast...oho, yeah I noticed the silver color