Dombolo, (also known as umbhako, 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 differs from the traditional dumpling in that 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 its own in a separate pot. That variation of the steamed bread is known amongst the Zulus as uJeqe.[2] Dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe.[3]
Dombolo can be made by using cake flour and placed on top of a stew to soak in the stew's flavours.
It is related to Dutch Jan-in-de-zak or broeder.[4]