a South African favourite
This honestly has to be the best comfort food, it perfectly fits into your Sunday kos, making it a perfect pair for your hearty beef stew. This ujeqe (steeamed bread) recipe brings back a lot of memories from when I was younger, uGogo (my grandmother) loved making this for me as she knew that it was our favorite. For those who have not never had steamed bread, I can confidently say that just by having one bite of uJeqe, it will soon become a regular meal you delight in having.
This recipe is a sum of my experience of having a lot steamed bread from weddings, to functions and of course, Gogo’s kitchen. I can confidently say that this ujeqe recipe is the best one out there. The recipe produces a light, soft, airy and of course a delicious stemed bread.
This would make the perfect tea time treat, on a cold and cloudy day.
This is the most popular way to serve steamed bread. Slice the bread into small slices and serve it with a hearty stew.
Prepare your ingredients, this recipe only requires 5 ingredients, wich makes makes it an easy and accessible recipe. The four ingredients needed can be seen in the image above, the fifth ingredient being water.
After preparing the ingredients, the recipe is straight forward, mix your dry ingredients then add your wet ingredients to the dry and combine well. It will require minimum kneading then the dough will have to proof for 45 minutes or until the dough is double in size.
Once that is done divide your dough into four pieces, place your dough into greased metal cups and boil in a large pot for about 25 minutes.
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