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Xhosa Pot Bread
Xhosa pot bread, also known as "Umbhako" is soft-centered with a delicious outer crust. It is traditionally made in a heavy pot with a lid over an open fire but you can just as easily bake it in a loaf pan, or even unglazed flowerpots, in the oven.
Serves: 8 (starter)
Difficulty: Easy / moderate
Preparation: 10 minutes
Cooking: 45 minutes
Ingredients
3 ¾ cups cake flour
1 packet (2 ¼ tsp.) instant dry yeast
3 tsp. white sugar
2 tsp. salt
1 ½ cups warm water
½ cup frozen corn, defrosted
Method
Pre-heat the oven to 350 °F and generously grease a loaf tin.
Sift the flour, salt, sugar and dry yeast into a mixing bowl. Ensure the ingredients are evenly distributed.
Add the defrosted corn.
Make a hollow in the center and add the warm water.
Using a wooden spoon, mix the liquid into the flour and finish off by mixing with your hands until the dough is smooth and the inside of the mixing bowl is clean.
Transfer the dough to the loaf tin, cover with a tea towel and put in a warm place (warm spot in the sun, cabinet or drawer) to double in size.
When the dough has doubled in size, place it in the oven and bake for 45 minutes.
Cool the bread on a wire rack.
Spicy Tomato Soup
This recipe for tom ato soup pairs perfectly with the Xhosa Pot Bread. It has a little added heat owing to the addition of green masala – a special blend of spices.
Serves: 8 (starter)
Difficulty: Easy / moderate
Preparation: 10 minutes
Cooking: 30 minutes
Ingredients
28 oz. can of peeled whole tomatoes, chopped in their juice
2 T. butter
1 medium onion, finely chopped
4 ¼ cups hot vegetable stock
½ tsp. Green Masala (or half a chili)
1 tsp. paprika
1 tsp. sugar
¼ tsp. ground cinnamon
4 whole cloves
Salt and milled black pepper
1 bay leaf, lightly crushed
Method
Melt the butter in a large saucepan; add the onion and fry long and slow on a medium heat until richly colored and caramelized. This will bring out the sweetness of the onion, which is key to the flavor of the soup.
Add the tomato, stock, green masala (or chili), paprika, sugar, cinnamon, cloves and bay leaf.
Season with salt and pepper.
Cover and simmer for 20 minutes.
Serve hot (or chilled in summer)
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