Dombolo
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.[citation needed]
It is related to Dutch Jan-in-de-zak or broeder.[2][6]
See also
[edit | edit source]- List of steamed foods
- South African cuisine
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References
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