Dombolo, (also known as umbhako, [1] ujeqe, dipapata in Setswana and rostile in Xhosa), is a traditional South African steamed bread. [2] It is a popular staple food in many homes within South Africa. [2] The bread is prepared in a container in a pot of boiling water. [2] It differs from the traditional dumpling in that it is prepared using yeast instead of baking powder. [3] There are different variations of the dish around South Africa. In the Zulu culture, dombolo is cooked on top of a stew rather than on its own in a separate pot. That variation of the steamed bread is known amongst the Zulus as uJeqe. [4] Dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe. [5]
Dombolo can be made by using cake flour and placed on top of a stew to soak in the stew's flavours.
It is related to Dutch Jan-in-de-zak or broeder. [2] [6]
See also
References
- ^ Ndoyiya, X. (2011). Ukutya Kwasekhaya: Tastes from Nelson Mandela's Kitchen. Real African Publishers. pp. 142–143. ISBN 978-0-9869968-1-8. Retrieved 2021-07-12.
- ^ a b c d Britz, Dirnise (2021-07-02). "Dombolo – Traditional South African steamed bread". The South African. Retrieved 2021-07-12.
- ^ Biller, Hilary. "The great debate: are dombolo and dumplings the same thing?". TimesLIVE. Retrieved 2021-07-11.
- ^ "Ujeqe". Zola Nene. 2020-09-02. Retrieved 2021-07-11.
- ^ "RECIPE | Make dombolo and more with The Lazy Makoti's versatile dough". TimesLIVE. Retrieved 2021-07-11.
- ^ Chiat, Jeniffer (23 June 2020). "Foodie's Guide to Dumplings around the World". Foodie Hong Kong. Retrieved 2021-07-11.