Breads
Chimodho ChehuManyuchi
Ingredients
- 250 g (2 cups) plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp honey, plus extra for drizzling
- 180 ml (3/4 cup) warm water
- Vegetable oil, for frying
Method
- In a mixing bowl, combine the flour, baking powder and salt.
- Stir in the honey and warm water, mixing until a soft, slightly sticky dough forms.
- Knead briefly for 1-2 minutes on a lightly floured surface until smooth.
- Divide the dough into small balls and flatten slightly into rounds.
- Heat about 1 cm (1/2 inch) of oil in a frying pan over medium heat and fry the dough rounds for 2-3 minutes per side until golden brown and cooked through.
- Drain on paper towels and drizzle with a little extra honey while still warm before serving.
Introduction: A sweeter cousin of the plain chimodho, this honey-enriched fried bread is a favoured treat at Zimbabwean gatherings and as an after-school snack for children, offering a comforting, slightly sticky sweetness loved across generations.
Cultural Background: A sweeter cousin of the plain chimodho, this honey-enriched fried bread is a favoured treat at Zimbabwean gatherings and as an after-school snack for children, offering a comforting, slightly sticky sweetness loved across generations.
Tips: Keep the dough soft but not too sticky to handle — add a little extra flour if needed. Fry at a steady medium heat so the inside cooks through before the outside over-browns. Drizzle honey on while the bread is still warm so it soaks in slightly.
Variations: Add a pinch of ground cinnamon to the dough for a warm spice note. Serve with a dusting of powdered sugar instead of extra honey. Add a spoon of peanut butter as a filling before frying for a stuffed version. Vegetarian as written; a vegan version can use maple syrup or agave in place of honey.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in a dry pan over low heat for 1-2 minutes per side, or in a low oven at 150°C (300°F) for 5 minutes.
Nutrition: Per serving (approx., 2 pieces): 230 kcal, 4 g protein, 38 g carbohydrates, 7 g fat, 1 g fibre.
FAQs:
Q: Can I bake these instead of frying?
A: Yes, bake at 190°C (375°F) for about 12-15 minutes, though the texture will be less rich than fried.
Q: Can I make the dough ahead of time?
A: It’s best used fresh, though it can rest covered at room temperature for up to 30 minutes before frying.
Q: What honey works best?
A: A simple, good-quality liquid honey works best for both the dough and drizzling.
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