Ujeqe is a humble and versatile South African steamed bread that is a staple in Zulu cuisine, one of the many cultures in South Africa. It is also enjoyed in other Southern African countries where it goes by different names, in Botswana, for example, it is known as Madombi.
In many South African languages, the term “Dombolo” is used for both steamed bread and bread cooked on top of a stew. In Zulu culture, though, Dombolo usually means bread that is placed directly on a simmering stew and steamed. Ujeqe, also called Jege, is prepared differently. It is placed in a container such as an empty tomato tin or a mug and then steamed in water, as shown in this recipe.
This difference often sparks heated debates about the correct terminology, but at the end of the day what truly matters is that it tastes good and is loved by many, regardless of the name.
This steamed bread recipe is made with a dairy-free and egg-free yeast dough, similar to my savory fat cakes, which are fried dough balls. After the first rise, the dough is divided among ramekins. Mugs or empty baked bean or tomato tins also work well. It is then allowed to rise a second time before being placed in boiling water to cook.
The result is soft, light, and fluffy bread. It can be eaten at any time of day. It tastes great with butter, chocolate spread, or jam, and it also pairs well with savory dishes.
Ingredients used to make this recipe
- 250 g (0.55 lbs/ 2 cups) plain flour / all-purpose flour plus extra for dusting
- ½ tablespon dry yeast
- 170 ml (5.7 fl.oz/ about ¾ cup) lukewarm water
- ½ teaspoon salt
- 1 tablespoon sugar
- A pinch of nutmeg (OPTIONAL)
- 1 tablespoon oil plus extra for greasing
How to Make African Steamed Bread
Begin by activating the dry yeast: add 2 tablespoons of flour (taken from the 250 g / 0.55 lbs / 2 cups), along with the yeast and sugar, to the lukewarm water. Stir well with a spoon and let the mixture stand for 10 minutes until foamy.
In the meantime, add the remaining flour, nutmeg, and salt to a large bowl and mix well.
After 10 minutes, pour the yeast mixture into the flour and salt mixture. Followed by oil. Use a fork, wooden spoon, or similar tool to combine everything until a smooth dough forms.
Transfer the dough to a lightly floured work surface. Lightly dust the dough with flour as well. Grease your hands with a little oil and knead the dough for about 5 minutes.
Shape the dough into a ball and place it in a greased bowl, turning it so it’s fully coated. Cover the bowl tightly with cling film and then a kitchen towel. Let the dough rise at room temperature for about 60 minutes, or until it has doubled in size.
- Tip: If your kitchen is cold or you’re in a rush, you can help the dough rise in the oven. Preheat the oven to 50°C (122°F), then turn it off. Place the covered bowl (just with a damp towel, no cling film) inside. Let it sit in the warm oven until doubled in size. If you do this, use a metal or glass bowl, not plastic.
Divide the Dough and Steam in Cups or Ramekins
About 5 minutes before the dough is done rising, add a few drops of oil to your ramekins, mugs, or other containers, and grease them well.
After 1 hour, place the dough on a lightly oiled work surface. Roughly divide it into 5 equal pieces. Grease your hands with oil, gently shape the pieces into balls, and place them into the prepared containers. Cover with a kitchen towel and let them rise again for about 20 minutes.
Meanwhile, fill a large pot with water. The water should come up to no more than half the height of the containers. Bring the water to a boil.
After the second rise, place the containers into the pot. Cover the pot with a lid, reduce the heat to medium – low, and steam for 30 minutes.
Once done, remove the containers from the pot and let the dumplings cool slightly. Turn them over and tip them out. If any are stuck, run a thin knife around the edges to loosen them gently.
Slice and serve with beef stew, wors stew, Chakalaka, or spread with butter or jam. Or just enjoy them however you like. If you have any leftover dumplings, let them cool completely, then wrap them in cling film and store in the fridge for up to 4 days.
More traditional South African favorites…
- Fluffy Fat Cakes
- South African Yellow Rice with Raisins
- Mielie Pap – Stiff Maize Porridge
- Vetkoek with Savoury Mince Filling
South African Steamed Bread Recipe (Ujeqe)
Equipment
- 1 Large mixing bowl
- 5 Ramekins , mugs, or clean tins (e.g., tomato or baked bean tins)
- Cling film and kitchen towel
- 1 Large pot with a lid (for steaming)
Ingredients
- 250 g (0.55 lbs/ 2 cups) plain flour / all-purpose flour plus extra for dusting
- ½ tablespoon dry yeast
- 170 ml (5.7 fl.oz/ about ¾ cup) lukewarm water
- ½ teaspoon salt
- 1 tablespoon sugar
- Nutmeg , just a pinch (optional)
- 1 tablespoon sunflower oil plus extra for greasing
Instructions
- Begin by activating the dry yeast: add 2 tablespoons of flour (taken from the 250 g / 0.55 lbs / 2 cups), along with the yeast and sugar, to the lukewarm water. Stir well with a spoon and let the mixture stand for 10 minutes until foamy.
- In the meantime, add the remaining flour, nutmeg, and salt to a large bowl and mix well.
- After 10 minutes, pour the yeast mixture into the flour and salt mixture. Followed by oil. Use a fork, wooden spoon, or similar tool to combine everything until a smooth dough forms.
- Transfer the dough to a lightly floured work surface. Lightly dust the dough with flour as well. Grease your hands with a little oil and knead the dough for about 5 minutes.
- Shape the dough into a ball and place it in a greased bowl, turning it so it’s fully coated. Cover the bowl tightly with cling film and then a kitchen towel.
- Let the dough rise at room temperature for about 60 minutes, or until it has doubled in size.– Tip: If your kitchen is cold or you’re in a rush, you can help the dough rise in the oven. Preheat the oven to 50°C (122°F), then turn it off. Place the covered bowl (just with a damp towel, no cling film) inside. Let it sit in the warm oven until doubled in size. If you do this, use a metal or glass bowl, not plastic.
- About 5 minutes before the dough is done rising, add a few drops of oil to your ramekins, mugs, or other containers, and grease them well.
- After 1 hour, place the dough on a lightly oiled work surface. Roughly divide it into 5 equal pieces. Grease your hands with oil, gently shape the pieces into balls, and place them into the prepared containers. Cover with a kitchen towel and let them rise again for about 20 minutes.
- Meanwhile, fill a large pot with water. The water should come up to no more than half the height of the containers. Bring the water to a boil.
- After the second rise, place the containers into the pot. Cover the pot with a lid, reduce the heat to medium – low, and steam for 30 minutes.
- Once done, remove the containers from the pot. Let the dumplings cool slightly. If they are stuck, run a thin knife around the edges and gently tip them out.
Did you make this vegan steamed bread? I’d love to hear how it turned out! Feel free to leave a review and add a star rating below.