Namibian Golden Fried Bread

Be the first to rate

(No Ratings Yet)

Loading...

Namibian fried bread is a beloved street food and tea-time treat made from soft yeast dough that puffs dramatically when fried to a deep golden color. The result is a light, airy bread with a crisp crust — traditionally split open and stuffed with spiced ground beef, though sweet jam or syrup work beautifully too.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 6 gSugar
• 28 gProtein
• 580 mgSodium
• 480 mgPotassium
• 110 mgCalcium
• 4.5 mgIron
• 6 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the dough

• 500 g all-purpose flour
• 7 g (1 packet) instant yeast
• 1 tsp (5 g) granulated sugar
• 1 tsp (6 g) fine salt
• 30 g unsalted butter, softened
• 1 large egg, room temperature
• 300 ml warm whole milk (about 43°C / 110°F)
• 1 liter vegetable oil, for deep-frying

For the spiced mince filling

• 500 g ground beef
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp curry powder
• 1 tsp ground coriander
• 1 ripe tomato, diced
• Salt and freshly ground black pepper, to taste
• 2 tbsp vegetable oil

Directions

1. In a large mixing bowl, whisk together the flour, yeast, sugar, and salt. Make a well in the center and add the egg, softened butter, and warm milk.
2. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8 to 10 minutes until smooth, soft, and elastic.
3. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 45 to 60 minutes until doubled in bulk.
4. While the dough rises, prepare the filling: heat 2 tbsp oil in a skillet over medium heat and sauté the onion for 4 to 5 minutes until translucent. Add the garlic and curry powder and cook 30 seconds until fragrant.
5. Add the ground beef, breaking it apart with a wooden spoon, and brown for 6 to 8 minutes. Stir in the tomato, coriander, salt, and pepper, then simmer 10 minutes until thick and glossy. Set aside.
6. Punch down the risen dough and divide into 8 equal portions. Shape each into a smooth ball, then flatten gently into rounds about 1 cm thick. Cover and rest 10 minutes.
7. Heat the frying oil in a deep heavy pot to 175°C (350°F). Fry the dough rounds 2 or 3 at a time for 3 to 4 minutes per side, turning once, until puffed and deep golden brown. Drain on paper towels.
8. Use a serrated knife to slice each warm fried bread open like a pocket, fill generously with the hot spiced mince, and serve immediately.

Cook’s Notes

• Maintain the oil at 175°C — too cool and the bread absorbs excess oil; too hot and it scorches before cooking through.
• Do not overcrowd the pot; frying too many pieces at once drops the oil temperature and yields greasy bread.
• For a sweet version, skip the mince and serve the fried breads split and filled with honey, golden syrup, apricot jam, or cinnamon sugar.
• Test oil temperature by dropping in a small scrap of dough — it should rise to the surface and turn golden in about 60 seconds.
• The dough can be made the night before, covered tightly, and refrigerated for a slower rise that develops deeper flavor.

You might also like

African

Namibian Mopane Worm Stew with Groundnuts

African

Namibian Braai Lamb Chops with Coriander Spice Rub

African

Namibian Grilled Beef Cubes with Chili Relish

African

Slow-Cooked Layered Lamb and Vegetable Pot Stew