Baked Morogo Ntlaphoyi/Jeqe (Morogo Mealie Bread)

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!

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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


  1. In a saucepan, heat oil and saute the onion until soft.
  2. Add tomatoes, spinach and cook until cooked.  Stirring continuously.
  3. Add coriander, chutney and season with salt and pepper.  Set aside.
  4. For Bread:  Preheat the oven to 180۫C.
  5. Mix the maize meal and boiling water, stir to ensure that is mixed.
  6. Leave to cool for 10 minutes.
  7. Sift flour, add yeast, sugar, salt and water.
  8. Mix until a dough is formed.  The bowl and your hands should be clean when the dough is formed.
  9. Cover with a clean cloth and leave in a warm place to rise until double in bulk.
  10. Add the morogo mixture and maize meal mixture to the risen dough.
  11. Knead the dough again and put in a lightly greased pan.  Cover and keep in a warm place to rise.
  12. Bake for 40 -45 minutes.
  13. Take out of the oven and let cool on a wire rack.  Brush with olive oil.
  14. Serve with cheddar cheese.

Thuli’s Tip:

  • The bread can also be steamed for ± 1 hour.



About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 8 )

  • Love the way that you are taking traditional foods and putting a contemporary twist on them. Sun-dried tomatoes make this so foodie and modern! I wonder if chopped olives and rosemary would work well too?

    • Hi Kit,

      Thanks for visiting 🙂 and for your comment! I’m sure that would be an interesting variation but personally I don’t like modifying a recipe to the point that it loses its identity or its not relatable anymore.

  • Zoe

    Thanks for this lovely recipe but I’m slightly confused on when you mix all the ingredients together. The instructions above just tell you to make the spinach, onion and tomato mix, then the maizemeal and then the flour. when do we put them together?

    It looks amazing and I want to get it right!


    • Hi Zoe,

      Thanks for pointing that out. I’m made adjustments to the method i.e. included teh part where you add the morogo / spinach mix. Let me know how it goes! Enjoy!

  • Zoe

    By the way, what are you measurements in grams or ounces? I can’t work in ml or cups! Please help?

  • Andre Pretorius

    Hi, could you please explain when the maise meal mix is added to the flour mix.

    • Hi Andre,

      Thank you for your interest in the recipe. Add the maizemeal mixture when you are adding the Morogo mixture. Enjoy and please share how it turns out 🙂

      Thuli Xx

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