Dombolo Explained

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]

See also

Notes and References

  1. Web site: Biller . Hilary . The great debate: are dombolo and dumplings the same thing?. 2021-07-11. TimesLIVE. en-ZA.
  2. Web site: 2020-09-02. Ujeqe. 2021-07-11. Zola Nene. en-US.
  3. Web site: RECIPE Make dombolo and more with The Lazy Makoti's versatile dough. 2021-07-11. TimesLIVE. en-ZA.
  4. Web site: Chiat. Jeniffer. Foodie's Guide to Dumplings around the World. 2021-07-11. Foodie Hong Kong. 23 June 2020 . en.