Dombolo (also known as umbhako,1 ujeqe, dipapata in Setswana and rostile in Xhosa) is a traditional South African steamed bread.2 It is a popular staple food in many homes within South Africa.2 The bread is prepared in a container in a pot of boiling water.2 It differs from the traditional dumpling in that it is prepared using yeast instead of baking powder.3 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.4 Dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe.5
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.26
References
References
- Ndoyiya, X. (2011). Ukutya Kwasekhaya: Tastes from Nelson Mandela's Kitchen. Real African Publishers. pp. 142–143. ISBN 978-0-9869968-1-8. Retrieved 2021-07-12.
- Britz, Dirnise (2021-07-02). "Dombolo – Traditional South African steamed bread". The South African. Retrieved 2021-07-12.
- Biller, Hilary. "The great debate: are dombolo and dumplings the same thing?". TimesLIVE. Retrieved 2021-07-11.
- "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.
- Chiat, Jeniffer (23 June 2020). "Foodie's Guide to Dumplings around the World". Foodie Hong Kong. Retrieved 2021-07-11.