For the next two to three months I’ll be working in conjunction with Sasko Flour. Each month I’ll be posting two recipes using one of their products form their range.
I don’t know about you but whenever I go shopping for flour or bake mixes I always find myself drawn to their products, especially the flour. Not only because of the reasonability of the prices but I’ve never had any quality problems using it. My breads and cakes never flop!
This month I’ve decided to start off with Ntlaphoyi/ uJeqe recipe. Whenever one mentions Intlaphoyi or Ujeqe the first thing that comes to mind is an idea of a “steamed bread” with maize meal. That’s right. We grew up with our parents steaming the bread in enamel bowls or in plastic bags. I remember sometimes when a colourful plastic bad was used, the steamed bread would end up with some of colours from the plastic bag. Hehe!
This time around I’ve decided to just switch things around a bit. Have you ever tried baking Ujeqe/ Intlaphoyi? I mean, one of the reasons our grand parents steamed the bread was because they didn’t have ovens right?
Another interesting spin on the recipe is the addition of morogo. If you have access to real morogo by all means replace the spinach with it. Sun-dried tomatoes used in the recipe give the bread its colour and flavour.
I have this bad (it’s actually good) tendency of getting my colleagues to taste my recipes then they go crazy. I find it very exciting introducing them to the dishes from the different South African indigenous cultures. They tasted the Baked Morogo Ntlaphoyi / Ujeqe Bread and it was finished just like that! This bread is best served with grated cheese. Hope you also get to try it out!
For more about Sasko products and recipes visit their website: www.saskoflour.co.za
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Baked Morogo Ntlaphoyi/Jeqe (Morogo Mealie Bread)
Makes 1 loaf
15ml olive oil / canola oil
1 small onion, chopped
80ml sun-dried tomatoes in olive oil, chopped
a handful of spinach, shredded
3 sprigs fresh coriander, chopped
15ml (1Tbsp) chilli chutney
Salt and pepper to taste
250ml (1cup) White Star Super Maize
125ml (½cup) boiling water
500ml (2cups) Sasko Cake Flour
10ml (2tsp) instant dry yeast
10ml (2tsp) sugar
5ml (1tsp) salt
200ml lukewarm water
- In a saucepan, heat oil and saute the onion until soft.
- Add tomatoes, spinach and cook until cooked. Stirring continuously.
- Add coriander, chutney and season with salt and pepper. Set aside.
- For Bread: Preheat the oven to 180۫C.
- Mix the maize meal and boiling water, stir to ensure that is mixed.
- Leave to cool for 10 minutes.
- Sift flour, add yeast, sugar, salt and water.
- Mix until a dough is formed. The bowl and your hands should be clean when the dough is formed.
- Cover with a clean cloth and leave in a warm place to rise until double in bulk.
- Add the morogo mixture to the risen dough.
- Knead the dough again and put in a lightly greased pan. Cover and keep in a warm place to rise.
- Bake for 40 -45 minutes.
- Take out of the oven and let cool on a wire rack. Brush with olive oil.
- Serve with cheddar cheese.
- The bread can also be steamed for ± 1 hour.