Dombolo
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Dombolo (also known as ujeqe, dipapata in Setswana and rostile in Xhosa), is a traditional South African steamed bread. It is a popular staple food in many homes within South Africa. The bread is prepared in a container in a pot of boiling water. It is distinguished from the traditional dumpling because it is prepared using yeast instead of baking powder[1]. 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 it's own in a separate pot. That variation of the steamed bread is known amongst the Zulus as uJeqe[2]. Dombolo is often enjoyed with different kinds of sides such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe[3].
Recipe
References
- ^ https://www.timeslive.co.za/authors/hilary-biller. "The great debate: are dombolo and dumplings the same thing?". TimesLIVE. Retrieved 2021-07-11.
{{cite web}}: External link in|last= - ^ "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.
- ^ South African Dumplings (Dombolos) In a Lamb Stew, retrieved 2021-07-11
- ^ Chiat, Jeniffer. "Foodie's Guide to Dumplings around the World". Foodie Hong Kong. Retrieved 2021-07-11.