Dombolo (Dumpings or steamed bread)

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Dombolo, which means dumpling in Spanish is a South African steamed bread. However, other foodies are sure that dombolo and dumplings are not the same.

If there’s one meal that will always be associated with South Africa, it’ll be handmade bread. There are many acquired new baking skills and kitchen delights related to bread, including the making of more intricate sourdoughs or simple baking powder bread.

This time, the subject of engagement is a traditional bread, perfect for breakfast and intentionally steamed rather than baked, giving it a comforting softness. It is called Dombolo.

Dombolo Recipe

• Flour
• Maize meal (You can replace this with flour if you want)
• Dry yeast
• Sugar
• Salt
• Lukewarm water or water mixed with milk
• Eggs

How to Make Dombolo

The leavening component in dombolo is yeast, whereas baking powder or self-raising flour is used in dumplings. Cooking methods vary as well.

• In a bowl, mix together flour, maize meal, dry yeast, sugar and salt. Stir in lukewarm water mixed with milk and a beaten egg until a soft dough forms. Knead dough for several minutes.
• Let dough rise until doubled in bulk. Punch down and place in a greased bowl. Let rise again until doubled.
• Bring water to a boil in a large pot. Place dough bowl in pot, with water partway up sides of bowl.
• Cover pot tightly and steam for an hour, adding more water if needed. Don’t open lid while steaming.
• Remove bread from pot, cut into wedges and serve.

What Is the History of The Dombolo in South Africa?

It is a common staple cuisine that originated from South African households. The bread is cooked in a saucepan of boiling water in a container.

It is different from regular dumplings in that it is made with yeast rather than baking powder. The dish is prepared in a variety of ways around South Africa.

The bread is cooked in a saucepan of boiling water in a container. It is different from regular dumplings in that it is made with yeast rather than baking powder. The dish is prepared in a variety of ways around South Africa.

Dombolo is cooked on top of a stew in Zulu tradition, rather than separately. Among the Zulus, this type of steaming bread is called Jeqe. Dombolo is frequently served with a variety of side dishes, including chicken stew, beef stew, oxtail stew, lamb stew, and tripe stew.

What Is the Difference Between Jeqe and Dombolo?

In isiZulu culture, Jeqe refers specifically to steamed bread, while Dombolo refers to dumplings. Jeqe is made by steaming dough in a pot separately from any stew or sauce.

The dough is mixed, left to rise, formed into loaves, steamed, and then served as bread. Dombolo, on the other hand, are dough dumplings that are placed directly on top of a stew or sauce to cook.

The raw dumplings are dropped into a pot containing stew and steam right in the sauce. So while both involve steaming dough, Jeqe results in separate bread loaves and Dombolo are dumplings cooked on top of stew.

Is Dombolo Healthy?

According to new research, steaming bread lowers its glycemic index, making it a better option for people suffering from diabetes and other related ailments.

Also, according to the metabolic findings, baked bread may be beneficial for body weight control for persons who eat predominantly wheat flour-based items, whereas steamed bread may be better for people suffering from malnutrition or food shortages.

Suggestions For Food Container For Dombolo

Dombolo (Dumplings or steamed bread)

3.50 from 2 votes

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Prep Time 31 minutes mins

Cook Time 13 minutes mins

Course Main Course

Cuisine South African

Ingredients

  

• 3 cups flour About 500ml
• 1 cup maize meal you can replace this with flour, if you prefer
• 1×10 g sachet dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 2 cups lukewarm water or water mixed with milk
• 1 egg beaten

Instructions

 

• Sift the flour and mix in the maize meal, yeast, sugar and salt. 
• Mix the egg with the water and add enough lukewarm liquid to the dry ingredients to form a soft but pliable dough.
• Knead for 10 minutes.Cover the dough with plastic and leave to rise until double in size.
• Knock down the dough and place in a greased enamel bowl.
• Allow to rise once again until double in size before steaming.
• Meanwhile prepare a pot for steaming: bring water to the boil in a pot large enough to hold the bowl containing the dombolo.
•  Immerse the bowl in the hot water (the water should come one third of the way up the sides of the bowl).
• Seal the pot tightly and simmer gently for 1 hour.
• Avoid opening the lid while steaming.
• Replenish the water if necessary.
• To serve, cut the dombolo into wedges.

Keyword dombolo

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