Easy Namibian Vetkoek with Mince Recipe

Learn how to make this easy Namibian vetkoek with mince – golden and crispy on the outside, soft and fluffy on the inside, and filled with a flavorful, juicy minced meat sauce. A beloved street food across Namibia and neighboring Southern African countries, this comforting dish is enjoyed year-round, any time of day.

Vetkoek, which translates to “fat cake,” comes in both sweet and savory variations. Sweet vetkoek is typically made with a sweet yeast dough.

The savory version, like this one, is made from a yeast dough with no added sugar (apart from a small amount to activate the yeast) and stuffed with a rich, savory minced meat sauce bursting with flavor, and Cheddar cheese. Think of it as the Namibian take on a stuffed burger, only crispier and more nostalgic.

TIn this recipe, the dough rises twice to ensure that soft, airy texture inside and a perfectly crisp crust outside. The result is a batch of irresistible, deep-fried dough balls that pair perfectly with a thick, aromatic mince sauce.

It’s a dish I grew up loving in Namibia and still make regularly – comforting, filling, and packed with flavor. And the best part? You don’t need to travel to Namibia to enjoy this dish. With this simple, foolproof recipe, you can bring a taste of Southern Africa right into your own kitchen.

Ingredients used to make yeast dough

• 250 g (0.55 lbs/ 2 cups) plain flour / all-purpose flour plus extra for dusting
• ½ tablespoon dry yeast 
• 170 ml (5.7 fl.oz/ about ¾ cup) lukewarm water
• ½ teaspoon salt
• 1 teaspoon sugar
• A pinch of nutmeg (OPTIONAL)

Ingredients for mince filling

• 250 g (about ½ lbs) ground beef/ lamb
• ¾ teaspoon salt
• 1 teaspoon smoked paprika
• 2 garlic cloves
• 1 medium onion
• 1 medium red bell pepper
• Chili flakes and ground black pepper to taste
• 1 teaspoon dried thyme
• 2 tablespoons tomato paste
• ½ teaspoon sugar
• 100 ml (3.4 fl.oz/ about ½ cup) hot water

You’ll also need:

• 5 slices cheddar cheese or any
• 1 liter (34 fl.oz) sunflower oil for greasing and frying the fat cakes

How to make savory fat cakes with mince sauce

Make vetkoek yeast dough

Begin by activating dry yeast: Add 2 tablespoons flour (from 250 g (0.55 lbs/ 2 cups), yeast and sugar to lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.

In the meantime add the remaining flour, nutmeg, and salt to a large bowl and combine well.

After 10 minutes pour the yeast mixture to the flour – salt mixture. Using a wooden spoon or your hands combine well, until you have a smooth dough.

Transfer the dough to a lightly floured working surface. Lightly dust the dough with flour as well. Then grease your hands with oil and knead for about 5 minutes.

Put the dough in the greased bowl. Pour few drops of oil on the dough, so that the dough will not dry out. Using your hands, apply the oil evenly and cover with a kitchen cloth.

Let the dough rise for about 60 minutes at room temperature until the dough has doubled in size. In the meantime, make the minced meat sauce.

• The fat cake dough is sticky, in comparison to doughnut or pizza dough, but please don’t add extra flour. That’s exactly how it should be.

How to make mince for fat cakes

Peel and mince garlic and onion and dice bell peppers. In a large pan, heat about 2 tablespoons sunflower oil (or whatever you prefer) over medium heat.

Add onion, garlic and bell peppers and cook for about 5 minutes. Then add ground beef and let cook until brown.

Add tomato paste, followed by thyme, paprika, sugar, salt, ground black pepper and chili flakes and mix well. Stir in water and bring to a boil.

Cover and let cook for about 15 minutes or until the sauce is nicely thick. Remove from the heat and set aside

• Keep stirring and adding a little bit of water in between if necessary.

How to cook and fill fried bread

After 1 hour, place the dough on a lightly oiled work surface. Grease your hands with a bit of oil and roughly divide the dough into 5 equal pieces.

Gently shape each piece into a dough ball. Cover with a clean kitchen towel and let rise for another 20 minutes.

About 10 minutes before the second rise is done, pour oil into a large skillet or pan and heat it over medium heat. To check if the oil is ready, insert the handle of a wooden spoon into the oil. If bubbles form around it, the oil is hot enough. Carefully drop in the dough balls and……

….fry for about 10 minutes, turn halfway. Put the fat cakes on a cooling rack/ cutting board lined with paper towels to remove the excess fat.

Once you’re able to touch the fat cakes with your hands, cut them with a sharp serrated knife. Don’t cut all the way through.

From bottom fill with cheese followed by mince sauce. 

Spear with a toothpick to hold the fat cakes together if you want and enjoy!

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