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Zola Nene

Chef Zola Nene's culinary career spans over 10 years, and started during her 2 year study gap in the UK. She started out as a hot section chef, then as a head pastry chef in Cheshire during her stint, before returning home to South Africa, where she immediately enrolled at the Institution of Culinary Arts. She has worked as a catering manager, and as a Food stylist on Expresso Morning Show, and has also worked as the resident Chef both on and off air until December 2017. In 2019, Chef Zola's cooking show called "Celeb Feasts with Zola" debuted, and she also appeared as a judge on The Great South African Bake Off, a guest finale judge on My Kitchen Rules South Africa and the Cast of Wedding Bashers.

Apart from cooking on TV, Chef Zola also develops recipes and does food styling for publications, and has her own published, award-winning cookbooks 'Simply Delicious' (2016) and 'Simply Zola' (2018.) In this Masterclass series, Chef Zola will be showcasing authentic and traditional South African dishes.

Video Description

South Africa is known for its diversity in culture, and the cuisine that takes its influence from these many cultures. Zola Nene is a South African chef, TV personality and author who's passion is South African cooking.

Join Chef Zola in this online cooking masterclass as she makes traditional, authentic South African dishes.

In this episode of Authentic South African Cooking Zola makes amagwinya. Amagwinya is a traditional pastry both in Afrikaans and Zulu culture, and is the South African version of a doughnut!


4 cups cake flour

10g instant dry yeast

1 tbsp white sugar

1 tsp salt

2 ½ cups warm water

Vegetable oil for frying


Place the flour, yeast, sugar and salt into a bowl and mix together.

Slowly add the water, a little at a time until a soft dough forms (you may need more or less water).

Tip onto a floured surface, and knead until the dough is smooth and elastic (+ 10 minutes).

Place into a greased bowl, cover with cling film then allow to prove for 30 minutes or until doubled in size.

Tip out onto a floured surface and press down to form an even layer.

Cut to form equal size roughly rectangular portions.

Drop into hot oil and fry until golden brown on one side before flipping over to cook on the other side.

Place into an empty pot or bowl with a lid and cover – this will keep the surface of the amagwinya soft.

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