Steamed spinach bread (Ujeqe)

Steamed spinach bread (Ujeqe)

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  • 4
  • Easy
  • 20 minutes, plus 30 minutes’ standing time
  • 1 hour

Ingredients

  • 360 g flour
  • 1 x 10 g sachet dry yeast
  • salt, a pinch
  • sugar a pinch
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1 large free-range egg
  • 2 T vegetable oil
  • 500 g baby spinach, chopped

Cooking Instructions

1. Mix all the dry ingredients, then add the wet ingredients and spinach to form a dough.
2. You can knead the dough with your hands, but I prefer to use an electric mixer.
3. When all the ingredients are thoroughly combined, transfer the dough onto a dry surface and knead it into a small ball. The dough will be sticky.
4. Place the dough in a large, greased bowl and cover with clingwrap. Allow to stand in a warm place to rise for 30 minutes, or until it has tripled in volume.
5. Oil a medium-sized metal bowl.
6. Boil 1 litre water in a large saucepan. Knock down the dough and place it in the metal bowl over the saucepan.
7. Cover with the lid and cook over low heat for 1 hour, or until a knife comes out clean when inserted into the centre of the bread.
8. Serve with any protein of your choice – I love it with oxtail.

Find more South African recipes here.

Extracted from Kitchen Queen by Lucia Mthiyane, published Human & Rousseau.

Lucia Mthiyane Recipe by: Lucia Mthiyane
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Lucia Mthiyane is a jazz singer and actress-turned chef and cookbook author.

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