Zimbabwe – Mupotohayi
by Bob Huyu
Zimbabwe is a country located in southern Africa and it has a tropical climate, that favors corn plantation as it accompanied with seasonal rains in between late October to March.
Mupotohayi is a corn bread made normally in homes to commercial levels. Passing through Harare and Mutare restaurants you will find it with coffee or tea. In homes children usually like it with porridge or soft soup. Here are the steps to guide through the preparation of Mupotohayi, welcome.
You may need to prepare the followings;
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup buttermilk
- baking powder
- flour (all-purpose)
- 1 egg
- oil (vegetable oil)
- baking soda
After you have all in hand, let us start to prepare it;
- Take a pan, add 1/2 cup of buttermilk, 1/4 cup of oil, egg and start to mix all together. Do the process for at least 6 minutes.
- Using another pan, take in cornmeal, add 1/3 of flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, salt and sugar of about 1/2 teaspoon respectively, take 5 minutes while stirring all together.
- Take the buttermilk mix into the cornmeal mix and stir until well mixed with best texture.
- Prepare baking tin and grease it (you may add favors on top of Mupotohayi), put on the Mupotohayi and bake for 45 minutes with 177 °C.
Once done with baking, take out the bread and cut it to slices ready for meal. Enjoy the taste from Zimbabwe.
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