Umbako (Xhosa mealie bread)




  • 210
    cake flour
  • 185
    wholewheat flour
  • 5
  • 3
    cayenne pepper
  • 10
    instant yeast
  • 410
    whole sweetcorn, drained
  • 2
    mealies, corn cut off the cobs
  • 45
    brown sugar
  • 2
    large eggs
  • 25
  • sesame seeds, for topping
Servings: Change Serving


Mix together the flour, salt, cayenne pepper, yeast, corn and sugar in a large bowl. Whisk together the eggs, oil and 250 ml warm water. Add to the dry ingredients, a little at a time, folding in well. Mix until the ingredients are just combined. Don't overmix. Grease a loaf tin and dust with a little flour. Pour in the mixture and leave to rise for 1 hour in a warm place. Sprinkle with sesame seeds. Bake in a preheated 180 ºC oven for 1 hour or until a skewer inserted comes out clean. Makes 1 loaf.

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Tip of the day

Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

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