Dombolo

Dombolo (also known as umbhako,^[1] ujeqe, dipapata in Setswana and rostile in Xhosa) is a traditional South African steamed bread.^[2] It is a popular staple food in many homes within South Africa.^[2] The bread is prepared in a container in a pot of boiling water.^[2] It differs from the traditional dumpling in that it is prepared using yeast instead of baking powder.^[3] There are different variations of the dish around South Africa. In the Zulu culture, dombolo is cooked on top of a stew rather than on its own in a separate pot. That variation of the steamed bread is known amongst the Zulus as uJeqe.^[4] Dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe.^[5]

Dombolo can be made by using cake flour and placed on top of a stew to soak in the stew's flavours.^{[citation needed]}

It is related to Dutch Jan-in-de-zak or broeder.^[2][6]

See also

• List of steamed foods
• South African cuisine
• Food portal
• South Africa portal