Magwinya are made from a simple dough of flour, yeast, sugar, salt and water. The dough is left to rise until it is soft and airy, then portions are shaped and dropped into hot oil. They puff up as they fry, turning golden brown and crispy on the outside while the inside stays soft and pillowy. They are usually eaten while still warm.
You can eat magwinya plain, but they are often filled or topped with something. Popular options include polony (a kind of smooth sausage), cheese, tomato sauce or a fried egg. Some people like them with a sweet jam filling. At street stalls, the seller uses a knife to slice the magwinya open and stuff in the filling right in front of you.
Street food is an important part of everyday life in Botswana. Markets and roadsides in towns like Gaborone (the capital) and Francistown are filled with vendors selling magwinya in the mornings before school and work. They are affordable, filling and quick — perfect for a busy morning. Many school children buy them as their morning snack.
Similar fried dough snacks exist across Africa — they are called mandazi in East Africa, puff-puff in West Africa and vetkoek in South Africa. Each version is slightly different in texture and taste, but they all share the same idea: simple ingredients, hot oil, and something delicious. Food like this is a great reminder of how different cultures can arrive at similar ideas.