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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.[citation needed]
It is related to Dutch Jan-in-de-zak or broeder.[2][6]
- ^ Cite error: The named reference
Ndoyiya 2011was invoked but never defined (see the help page). - ^ a b c d Cite error: The named reference
Britz 2021was invoked but never defined (see the help page). - ^ 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.