• 1 cup self-raising flour
  • 1/4 white/ brown granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup fresh milk, warmed
  • 3/4 cup water, warmed
Just about every Zimbabwean has had what I call mafatty, which are usually called mafat cook, lol! My mum used to hate that name and she’d rebuke us sharply whenever she heard us say “mafat cook”. She preferred you call them fritters πŸ˜€ So in our household growing up, that was the name we used for them!

This version here is the traditional Zimbabwean way of making mafatty, oops I mean fritters, lol! I tweaked it a little and intentionally used less oil here and shallow fried them because I’m not a fan of greasy food! This recipe makes 12 mafattys (fritters), you may double the ingredients for more).

You can check out the South African original (vetkok) version here (coming soon).

So let’s get to it.

Quick Instructions

  1. Get your main ingredients ready which are, self raising flour (1 cup), salt (1/2 tsp), baking powder (1 tsp), sugar (1/4 cup), milk (1/4 cup, warmed) and water (3/4 cup, warm). Sift the dry ingredients into a bowl. Make a well and add the milk and water. Mix until a smooth, lump-free mafatty batter forms.
  2. Heat oil in pan and spoon the batter into the pan. As soon as bubbles start to form on top, flip it over and brown the other side. Try by all means to achieve an even golden brown colour on both sides. Repeat process until the batter is finished. And that’s it!


Pictorial Detailed Instructions

Step 1

Get your main ingredients ready (a) which are, self raising flour, salt, baking powder, salt, sugar, milk and water. Sift the dry ingredients into a bowl (b). Make a well and add the milk and water (c). Mix until a smooth, lump-free mafatty batter forms (d).

 

Step 2

Heat oil in pan (a) and spoon the batter into the pan (b) A tablespoon can be used for this. As soon as bubbles start to form on top, flip it over and brown the other side (c). Try by all means to achieve an even golden brown colour on both sides. Repeat process until the batter is finished. And that’s it! (d)

 

Original Zimbabwean mafatty cook

Original Zimbabwean mafat cook

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Β These especially go down well with tea hobvu (milk-rich tea), especially whilst they are still hot or at least warm! Try them and enjoy a taste of Zimbabwe or if you’re not in Zim and you’re a Zimbo, let nostalgia kick in as you eat them and drink with your tea hobvu πŸ˜€ ! With that take a moment to sign-up for new recipes by email. This is useful particularly when you are not always able to check-in on the blog. You get to keep in tune with what’s happening on ZimboKitchen by email. Sign-up here.

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