Ntombenhle Mtambo’s vetkoek is famous.
Not only in Mpophomeni, where regular Vetkoek Friday events draw visitors from all over the Midlands, but around the country where her recipe is featured in cookbooks.
Mnandi is a local Midlands production, celebrating the cooks and gardeners of Mpophomeni, published as a fundraiser for Mpophomeni Projects. Enjoy a taste here.
The Great South African Cookbook, featuring 67 of our country’s great cooks, produced for the Nelson Mandela Children’s Fund, dedicates a few pages to Ntombenhle’s vetkoek, served with bean stew and rainbow salad.
Vetkoek also features in the gorgeous recipe book East Coast Tables – The Inland Edition by Erica Platter and Clinton Friedman. This is a proudly KZN book, celebrating local produce, farmers, cooks and chefs from the Midlands and the Berg. In 2013 it scooped a top honour in the 2013 Gourmand World Cookbook Awards.
“We are thrilled that KZN’s multi-cultural culinary heritage, our food heroes and our brilliant produce have again been recognised,” said author Erica Platter. “African cuisine is a melting pot of a multitude of traditional dishes and influences, and that is what the recipes in East Coast Tables reflect.
The book includes recipes and delightful stories about the people who live here and the food they produce and eat with love. Samkeliso Mlalazi’s scrummy Red Pepper and Butterbean Soup on page 114 makes one wish for late summer to roll around when the peppers are ripe and ready. Jabu Zondi’s Chicken recipe is husband, Sandile’s, favourite meal. Eunice Tsikude’s Caldo Verde adds a few veggies to the repetoire. Sharon Barnsley’s Summer Slice makes the most of the abundance of Courgettes in the garden in Summer. Nikki Brighton shares her favourite Wild Green Soup. Ayesha Thokan, of well-known Thokan’s Store, contributes her famous Chicken Curry.
An authentic portrayal of local food, life and culture.
Ntombenhle’s Vetkoek Recipe
10 mugs of flours, 1 mug of sugar, 1 sachet yeast, 2 tbsp oil, 1 tbsp salt, 2 litres of warm water.
Mix all the ingredients together. Knead, stand for 30 minutes until well risen (longer on a cold day). Dust a tray with flour. Scoop up handfuls of dough, roll into balls. Place on tray, leave to rise until double in size. Heat oil in a deep pot. Drop in a few balls at a time, put lid on. Check after 10 minutes – they should have risen to the top of the oil. Turn over to brown on the other side.