Three Amagwinya Fillings

Heritage Day lunch is sorted with the heat and eat Amagwinya vetkoek now available at WOOLWORTHS!

Recipe by: The Lazy Makoti


  • 1 finely chopped onion
  • 1 teaspoon of minced garlic
  • ½ chopped red pepper
  • ½ chopped yellow pepper,
  • ½ chopped green pepper
  • 2 teaspoons Mother-In-Law Curry Powder
  • 1 teaspoon Woolworths Piri Piri Chili Seasoning
  • 2 tablespoons of mango chutney
  • Handful of finely chopped fresh coriander

How To Make Mince Filling

  1. Heat the oil and sauté the onions, garlic and mince on medium heat.
  2. Add the peppers, Piri Piri Chilli Seasoning and Mother-In-Law Curry Powder; and fry till fragrant.
  3. Add in the mince and cook till browned and season with salt and pepper.
  4. Stir in the mango chutney, ½ cup water and simmer on a medium heat for 20 mins until the sauce thickens and the mince is cooked. Sprinkle chopped coriander.
  5. Cool completely before stuffing.


  • 2 Tablespoons Olive oil
  • 1 onion finely chopped
  • 2 teaspoons garlic, minced
  • 3 cups corn kernels
  • 1 teaspoon chilli flakes
  • 3 Tablespoons finely chopped coriander
  • Salt and pepper to taste
  • 2 cups grated cheddar cheese

How To Make Cheesy Corn Filling

  1. Fry onion and garlic in a large frying pan until soft and translucent.
  2. Add the corn and chilli flakes and allow to cook until the corn cooks and softens
  3. Season to taste.
  4. Transfer the corn mixture to a large bowl and allow to cool to room temperature then stir in the herbs and cheese.


  • 2 Tablespoons Avocado oil
  • 500g chicken mince
  • 1 finely chopped onion
  • 2 teaspoons of minced garlic
  • 1 teaspoon of grated ginger
  • 2 teaspoons finely chopped green chili
  • 2 teaspoon curry powder
  • ¼ teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • 1 teaspoon cumin
  • 1 cup chicken stock
  • 1 teaspoon sugar optional
  • small handful finely chopped fresh coriander
  • 2 teaspoon lemon juice
  • salt and pepper to taste

How To Make Chicken Curry Mince

  1. Heat oil the chicken in a large frying pan until golden brown.
  2. Add the onion, ginger and garlic to the pan and allow to fry until soft and translucent.
  3. Add all the spices and allow to cook for another 30 seconds .
  4. Pour in the chicken stock, lemon juice and sugar (if using) and allow the chicken to simmer until the liquid has reduced.

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