Vetkoek with Polony & Chakalaka


For the vetkoek

  • 1 kg (7 C) cake flour
  • 5 ml (1 t) salt
  • 10 ml (2 t) sugar
  • 65 ml (¼ C) butter
  • 1 packet instant yeast (10 g)
  • 750 – 875 ml (3 – 3½ C) warm water
  • sunflower oil for frying

For the filling

  • 30 ml (2 T) sunflower oil
  • 250 g polony, chopped
  • 1 x 410 g can Rhodes Mild & Spicy Chakalaka


  1. Combine the flour, salt and sugar in a mixing bowl.
  2. Using your fingertips, rub the butter into the dry ingredients until it resembles crumbs.
  3. Add the yeast and stir well to mix.
  4. Then add enough of the warm water to form a soft dough.
  5. Knead the dough until it becomes smooth and elastic, cover with a damp cloth and leave to rise until it has doubled in size.
  6. Knock the dough down and divide it into 30 equal pieces.
  7. Roll into balls and place on a floured baking sheet, leaving enough space between them to expand and rise.
  8. Cover and leave to rise in a warm spot for another 30 minutes.
  9. Half fill a saucepan with oil and heat. Fry the vetkoek over medium-high heat until golden brown on both sides and cooked through.
  10. Drain on paper towel to remove excess oil.
  11. To make the filling, heat the oil in a medium frying pan.
  12. Add the polony and fry for 2 to 3 minutes.
  13. Drain any excess fat.
  14. Add the Rhodes Mild & Spicy Chakalaka.
  15. Reduce the heat and simmer for 5 minutes or until the sauce is heated through.
  16. Serve the vetkoek hot, filled with the polony and chakalaka.
Cooking Tip

Keep the oil temperature constant when frying the vetkoek to ensure an evenly golden colour and properly cooked-through vetkoek.


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