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

• List of steamed foods
• South African cuisine
• Foodportal
• South Africaportal

References

1. 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.
2. Britz, Dirnise (2021-07-02). "Dombolo – Traditional South African steamed bread". The South African . Retrieved 2021-07-12.
3. Biller, Hilary. "The great debate: are dombolo and dumplings the same thing?". TimesLIVE. Retrieved 2021-07-11.
4. "Ujeqe". Zola Nene. 2020-09-02. Retrieved 2021-07-11.
5. "RECIPE | Make dombolo and more with The Lazy Makoti's versatile dough". TimesLIVE. Retrieved 2021-07-11.
6. Chiat, Jeniffer (23 June 2020). "Foodie's Guide to Dumplings around the World". Foodie Hong Kong. Retrieved 2021-07-11.