Zimbabwean recipe
How to make Chimodho (cornmeal bread)
chimodho, mupotohayi
All of Zimbabwe
A dense, slightly sweet loaf made from maize meal and flour with sour milk. Traditionally it was baked in a three-legged iron pot over hot coals; today it is usually baked in the oven and eaten plain or with butter, jam or honey at teatime.
Ingredients
- 180 g fine maize meal
- 170 g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 100 g sugar
- 250 ml buttermilk or sour milk
- 90 ml vegetable oil
- 1 egg
Method
- Heat the oven to 180°C and grease and flour a loaf tin.
- Whisk the buttermilk, oil and egg together in a jug.
- Sift the maize meal, flour, baking powder, bicarbonate of soda and salt into a bowl and stir in the sugar.
- Pour the wet mixture into the dry ingredients and mix until smooth.
- Pour into the tin and bake for about 45 minutes, until a skewer pushed into the middle comes out clean. Cool a little before slicing.
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