How to make Vetkoek stuffed with Chakalaka Corned Meat | Bull Brand

How to make Mamma’s Vetkoek stuffed with Chakalaka Corned Meat
Chef Lentswe showed us how to make vetkoek stuffed with Bull Brand Chakalaka Corned Meat. Follow his delicious chakalaka-based recipe for a definite crowd-pleaser.


Ingredients for the Chakalaka Corned Meat:

Salt and pepper to taste

Ingredients for the Vetkoek:
  • 1 kg flour, plus extra for dusting
  • 120g sugar
  • 1 10g sachet instant yeast
  • 2Tbs Oil
  • 1Tbs Salt
  • 1l warm water, keep 1 cup extra (if the dough is too stiff)
  • Vegetable oil, for deep frying


Method for preparing the Chakalaka Corned Meat:
Step 1: Heat the oil, in a large frying pan over a medium-high heat.
Step 2: Season with salt and pepper.
Step 3: Add the onion, cayenne pepper and garlic and sauté until the onion softens.
Step 4: Add the corned beef, breaking it up with a spoon.
Step 5: Cook for 5 minutes until browned.
Step 6: Stir in the barbeque spice and cook for one minute.
Step 7: Add chopped vegetables and peas, stirring until cooked through. Check the seasoning.  
Method for making the Vetkoek:
Step1: Mix the flour, sugar, yeast, oil, salt and warm water.
Step 2: Add extra water only if necessary. Knead thoroughly, then allow to prove for 30 minutes until double in original size (this will take longer on a cold day).
Step 3: Dust a tray with flour.
Step 4: Scoop up handfuls of dough and roll into balls. Place the vetkoek on the tray and allow to rise until doubled in size.
Step 5: Heat the oil in a deep saucepan.
Step 6: Deep fry a few vetkoek at a time (do not fry a lot of balls at the same time). Keep turning the balls after every 2 minutes.
Step 7: Check the vetkoek after 10 minutes – they should have risen to the top of the oil.
Step 8: Drain on kitchen paper until ready to serve. Explore more of our delicious corned meat recipes here or watch some of our cooking videos for further inspiration.