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A traditional African recipe. Interesting, when you translate Dombolo from Zulu it gives you the word 'dumpling', in Botswana they call it Domplings. It can be a dumpling and it can be a bread.

The concept is steamed here and a plastic bag gets used. A very popular way is to steam the bread by using a plastic shopping bag. If you have nothing else but a pot, water and a plastic bag, surely you can get away with it. But it is recommend to use food safety bags and a certified baking bag.


Dombolo by Pieter Kotzé160g stone ground cake flour
160g GMO free polenta
10g instant dry yeast
2 Tbsp of sugar
1 tsp salt
300 ml warm water/more

Cooking Instructions

  • Mix all the dry ingredients together in a large bowl.
  • Pour in the water and mix until you have a pliable dough, add more water if necessary. Knead for about 10 minutes, or until soft and smooth.
  • Place in a lightly oiled bowl or plastic bag and leave in a warm place to rise for about an hour.
  • Divide the dough into small pieces and roll into balls. Place on a lightly greased baking tray, cover with a clean tea towel and leave in a warm place for 10 minutes.
  • Place the dumplings on top of your stew, cover the pot and cook for 20 to 30 minutes or until puffed up.
Steamed Bread
  • If you want to make steamed bread, leave the dough in the bag, tie the end closed and place it on a metal vegetable steamer in a pot. Fill the pot about a quarter way up with water, don’t fill it any more otherwise you risk water getting into the bag.
  • Place the pot over a medium heat and steam for about an hour; keep filling up the pot up with water as necessary. Remove the bread from the bag before serving.
  • Spray the inside of the bag with cooking spray. Traditionally it gets lined out with oil.
Serves 4 people

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