Waiting for a cook

Mupotohayi

Zimbabwe

What we know so far

Mupotohayi, or chimodho, is Zimbabwe's cornmeal bread: mealie-meal and wheat flour, sour milk, sugar and an egg, baked in a tin until golden and cut into thick squares. It is eaten warm with butter, jam or plain with tea, and it is the bread of the 1980s and 90s, when shop bread was short and every household could bake this from what was in the cupboard. In Malawi the same loaf is chikondamoyo.

The draft was written from 4 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting

Waiting for a cook

Mupotohayi

Zimbabwe

What we know so far

The draft was written from 4 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting