UJEQE (STEAMED BREAD)

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INGREDIENTS

Cake flour 240 g
Yeast 5 g
Salt 20 g
Sugar 24 g
Unsalted butter 125 g
or vegetable oil 250 ml

METHOD

  1. Mix flour and yeast together in a large bowl. Add the salt, sugar and butter (or oil).
  2. Add lukewarm water until you have a soft ball.
  3. Knead the dough thoroughly to activate the yeast.
  4. Place the dough in a large plastic bowl and cover it with a large dishcloth and pot lid.
  5. Allow the dough to rise in a warm place, and check on it regularly (every 20 minutes or so).
  6. Repeat steps 3 to 5 three times.
  7. Grease a metal bowl with butter or oil and transfer the dough to it.
  8. Add 750 ml of water into a large pot (it needs to be big enough to accommodate the rising dough).
  9. Depending on your stove, use setting 5 (medium heat).
  10. Place the metal bowl with the dough into the pot.
  11. Close the lid and make sure it seals well.
  12. Cook for 45 minutes without opening the lid. To check if it is cooked, use a fork or toothpick.
  13. When ready, remove the bread from the pot and place it on a wooden chopping board. Allow to cool and slice as preferred.

YIELD 4-6 SERVINGS
PREPARATION TIME 30 MINUTES
TOTAL TIME APPROXIMATELY 2–3 HOURS (MOST TIME IS SPENT ALLOWING THE DOUGH TORISE)

HISTORY OF MY DISH

uJeqe is a traditional Zulu recipe, often served as a main dish with stew. You can also slather butter over a slice for your morning tea. The recipe is a family favourite and a point of competition since we have all been taught how to make it differently. Ultimately, it doesn’t matter how you make or serve it as long as you do it right. Good luck figuring out what ‘right’ is.

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