RECIPE: Pumla Brook-Thomae’s fluffy dhombolo and spicy pickled bean chakalaka

A hearty plate of food isn’t complete without a slice or ball of iDhombolo. The steamed bread is a customary favourite within the African community. Home cook Pumla Brook-Thomae says she has tried, tested and perfected the fluffiest pull-apart dhombolo. She jokingly says once her mother, Luluma Dlala trusted her to make her first loaf of bread at age 12, she never stopped experimenting with flour.

She’s shared two renditions of an easy-to-make pull-apart dhombolo that can be served at events this festive season. Her classic fluffy dhombolo with a spicy modern is a hit among her clientele. The Home cook also shares a version made with a can of KOO Corn. The steamed breads are well paired with a classic Mzansi side – chakalaka.

Classic fluffy dhombolo

Ingredients:

• 950g cake flour
• 650 ml lukewarm water
• 1 tbs active dried yeast
• 2 1/2 tsp salt
• 5 tsp sugar
• 3 tbs vegetable oil
• 1 small de-seeded chilli
• 1 handful parsley chopped

Method:

Makes 2 loaves

1. Sift the flour into a large bowl and add the rest of the ingredients except chilli and parsley.
2. Form a soft pliable dough then knead in the chilli and parsley.
3. Tip the formed dough into an oiled bowl and leave to rise until it doubles in size for about 1 1/2 hour – 2 hours checking in at 30 minute intervals.
4. After 1 1/2 hours briefly knead the dough again knocking the air out. Cover and leave to rise for a second time.
5. Check again after 30 minutes, divide risen dough into equal balls about the size of a jumbo egg and place in 2 round bowls. Leave to rise for the last time.
6. After final rise interval, place the bowl into a pot and simmer in boiling water on medium heat for 30-45 minutes keeping an eye on your water levels.
7. Poke with a skewer to see if dhombolo is cooked. If skewer comes out clean dhombolo is ready to be served.

Note: Halfway through the cooking time, check and see if the boiling water needs topping. Serve with umleqwa (hardbody/runaway chicken stew, chakalaka or alongside braai instead of shop-bought rolls).

SIDE DISH – Pickled Bean Chakalaka

Ingredients:

Serves 6

• 1 large onion
• 1 large red pepper
• 1 large green pepper
• 4 garlic cloves
• 2 tsp curry powder medium
• 1/4 tsp chilli flakes
• 1/4 tsp tumeric
• 1/4 tsp cumin
• a pinch of peri-peri spice
• 2 medium tomatoes
• 1 tsp oregano
• 2 Tbs apple cider vinegar
• 1 large carrot grated
• 1 can KOO baked beans
• 2 tsp sugar

Method: 

1. Roughly chop onion and peppers then set aside.
2. Heat oil and add the onion mixture. Sauté for 5 minutes then add roughly chopped garlic with all of your spices.
3. Mix well until all ingredients are incorporated and fragrant for about 2 minutes.
4. Add your tomatoes, oregano and vinegar; cook until tender.
5. Add grated carrots, baked beans, salt and sugar.
6. Sprinkle with chives or coriander and serve with steamed bread or steamed corned bread.

Steamed Corn Bread

Ingredients:

Makes 2 loaves

• 950g cake flour
• 650 ml lukewarm water
• 1 tbs active dried yeast
• 1 tbs salt
• 4 tsp sugar
• 3 tbs vegetable oil
• 1 can KOO Whole Corn Kernel in brine – drained

Method:

1. Add all the ingredients except the corn to a large bowl and knead into a soft pliable dough, then put aside.
2. In a food processor, pulse the corn kernels until partly processed – leaving some whole – then knead into the dough until well incorporated.
3. Place the dough into a lightly oiled bowl, cover loosely with cling wrap and leave to rise until doubled in size – about 1 1/2 – 2hrs.
4. Remove the clingwrap and knock the dough back. Cover and leave to rise the second time.
5. Once risen, divide into golf ball rounds. Divide into two lightly oiled cake tins placed into 2 separate large pots.
6. Steam the breads in low heat with boiling water. Steam the bread until a skewer comes out clean.

Serve with bean chakalaka or slathered in butter.