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Origin story:
Rumour has it: The South African culinary classic, Dombolo (Steam bread), is a dish with deep-rooted cultural significance. The name ‘Dombolo’, derived from the Nguni group, translates to dumplings.
Many believe that indigenous groups transformed bread it into a dumpling that could be boiled, in line with their traditional cooking methods.
What do you need ?
How is it made?
In a bowl, mix the flour, salt, and sugar together. Add the margarine and rub into the flour with your hands. Add the instant yeast and mix together. Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, if needed. The dough must not be too stiff. Knead the dough for 10 minutes, until smooth and stretchy. Cover with greased plastic and leave to rest for 5 minutes.
Knock the dough down, roll into a round ball and place into a large, greased enamel dish. Cover with greased plastic and allow to rise in a warm place until double in volume, about 30 minutes.
In the meantime, pour water into a large saucepan that can hold the enamel dish – filled a third of the way. Bring the water to boil. Once the dough has risen in the dish, place the enamel dish into the prepared boiling water.
Cover with the lid, making sure the lid is dry. Steam for 1 hour and 30 minutes, or until cooked. Don’t lift the lid during the steaming time, as the dough will collapse. Carefully lift the cooked Dombolo out of the saucepan onto a cooling rack.
Allow to cool for 5 minutes. Loosen the sides with a knife and turn them over onto a cooling rack. Cool before slicing.
Check out all of the other local South African dishes we have available for you to try …
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