Breads
Chingwa cha Nsoni
Ingredients
- 400 g (3 1/4 cups) plain flour
- 7 g (2 1/4 tsp) instant yeast
- 50 g (1/4 cup) sugar
- 1/2 tsp salt
- 250 ml (1 cup) warm milk or water
- 2 tbsp vegetable oil
Method
- In a large bowl, mix the flour, yeast, sugar and salt.
- Add the warm milk or water and oil, and mix until a soft dough forms.
- Knead for 6-8 minutes until smooth and elastic.
- Cover with a clean kitchen towel and let rise in a warm place for 45-60 minutes, until doubled in size.
- Punch down the dough and shape into a round loaf, placing it in a lightly greased heatproof bowl or tin that fits inside your steamer.
- Set up a steamer or a large pot with a rack and enough water to steam without touching the bread. Steam over medium heat for 35-40 minutes, covered, until a skewer inserted into the centre comes out clean.
- Carefully remove from the steamer, cool slightly, and slice to serve.
Introduction: This soft, lightly sweetened steamed bread is a comforting Zambian treat, often prepared for breakfast or as an accompaniment to tea.
Cultural Background: This soft, lightly sweetened steamed bread is a comforting Zambian treat, often prepared for breakfast or as an accompaniment to tea. Steaming rather than baking gives it a distinctively soft, moist crumb valued in many households.
Tips: Keep the steaming water at a steady simmer throughout — avoid letting it boil too vigorously, which can create excess condensation on the bread. Check the water level periodically during steaming and top up with hot water if needed. Let the bread cool for a few minutes before slicing to help it hold its shape.
Variations: Add a handful of raisins to the dough for a sweeter variation. Serve with butter or jam for breakfast. Steam in individual small portions for quicker cooking and easy serving. Vegetarian as written; a vegan version can use plant milk in place of dairy milk.
Storage: Store wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Reheat by re-steaming for 5-8 minutes, or microwave individual slices briefly to soften.
Nutrition: Per serving (approx., 1 slice): 180 kcal, 4 g protein, 32 g carbohydrates, 4 g fat, 1 g fibre.
FAQs:
Q: Why is steamed bread different from baked bread?
A: Steaming keeps the bread notably soft and moist throughout, without developing the crust typical of oven-baked loaves.
Q: Can I bake this instead of steaming?
A: Yes, though the texture and character of the bread will change significantly, losing its distinctive soft, steamed quality.
Q: How do I know when the bread is fully cooked?
A: A skewer inserted into the centre should come out clean, with no wet dough clinging to it.
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