Chimodho also known as Mupotohayi is a type of cornmeal bread popular in Zimbabwe that is enjoyed for breakfast.
It used to be made on the stovetop or in a cauldron, but these days it’s oven baked, where it gains a lovely golden crust children often fight over. It’s especially tasty topped with jam or marmalade.
Enjoy this classic chimodho recipe!
- 250 ml buttermilk
- 90 ml sunflower oil
- 1 egg
- 180 g coarse cornmeal
- 170 g plain flour
- 50 g sugar
- 6 g salt
- 3 g baking soda
- 4 g baking powder
- Begin by preheating your oven to 175 ℃ / 350 ℉ (fan setting).
- In the bowl of your stand mixer, combine buttermilk, oil, and egg. Use the egg beater attachment to beat them together until the mixture becomes very smooth.
- In a separate bowl, thoroughly mix cornmeal, all-purpose flour, sugar, salt, baking soda, and baking powder. Ensure that the dry ingredients are evenly combined, then sift them into another bowl to remove any lumps that might form.
- Add the dry mixture to the wet mixture in the stand mixer bowl. Use the normal paddle attachment to mix everything together until you achieve a smooth dough. The dough may have a relatively wet consistency. Allow it to rest for about five minutes.
- While waiting, grease a baking tin generously with butter to prevent sticking.
- Pour the dough into the prepared baking tin and use a spatula to evenly smooth it out.
- Bake in the preheated oven for 40-45 minutes or until a skewer inserted into the bread comes out clean, indicating it’s fully baked.
- Once done, let the Chimodho cool on a wire rack before slicing and serving. Enjoy!