This is a plate you’ll find at tuck shops, school fundraisers, and family gatherings. It’s a mix of textures and flavours that South Africans know by heart. The salty, crispy chips next to the soft bread and spicy achaar make for the perfect balance. Recipe compliments of Astral Chicken.

Prep time: 40min | Cook time: 40min | Serves: 5

Ingredients

• 6 potatoes
• cooking oil, for frying chips
• 8 chicken polony slices
• 1 cup (250ml) achaar

For the vetkoek

• 1 ½ cups (375ml) lukewarm water
• 1 Tbsp (15ml) yeast
• 2 cups (500ml) cake flour
• 2 Tbsp (30ml) sugar
• 1 tsp (5ml) salt
• 2 cups (1L) cooking oil

Method

1. Peel and cut potatoes into chunky strips to make slap chips.
2. Heat a pot with cooking oil and cook until the chips are golden in colour and the potatoes are cooked inside. Set aside.
3. On a large serving platter or plate, arrange chips, achaar, and chicken polony slices. Serve with warm vetkoeks and enjoy.

For the vetkoek:

1. Add yeast to the water and stir. Set aside to activate for 10-15 minutes.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Create a well in the centre and gradually add the yeast and water mixture while mixing. The dough will become very sticky. Cover with plastic wrap or a kitchen towel and set aside to prove in a warm place until it has doubled in size.
4. Heat cooking oil in a large pot or pan over medium to low heat.
5. When the dough is ready, use oiled hands to knock out the air and start shaping the vetkoek by pushing it through your thumb and index finger, forming a fist, and then gently push the vetkoek into the hot cooking oil.
6. Fry for about 6-7 minutes until golden and crispy.
7. Place on a paper towel to cool down. Serve warm.