RECIPE: Ujeqe (steam bread)
Traditional steamed bread that can be served with stews and soups.
Recipe tried and tested by Pamela Mkhungo.
This bread doesn’t require an oven as it gets cooked using a saucepan and steamer on top of the stove.
Ingredients
- 200g sugar
- egg white
- 4 cups flour, plus extra for dusting
- 1 1/2 cups warm water or any way best suited
- 11 g sachet instant yeast
- 3 pinches of salt
Method
- Mix the flour, sugar, water, yeast and salt to form a loose dough. Knead the dough for 10 minutes by gripping it and slapping it against the side of the mixing bowl. Put the dough into a clean, greased plastic bag and knot closed. Place in a warm area for about 1 hour, or until doubled in size.
- Place a steamer over a saucepan of simmering water. Put the bag containing the dough inside the steamer and steam for 1 hour, or until a skewer inserted comes out clean.
- Remove from the saucepan and cover with a tablecloth and place in an open bowl.
Variety serving sides
- Stew
- Chakalaka
- Soup
- Butter
You may also like to try these traditional recipes:
by Pamela Mkhungo:
RECIPE: Ujeqe (steam bread)
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