Breads
Ujeqe (Steamed Bread)
The Quirky Foodster Team
Ingredients
- 500 g (4 cups) plain flour
- 7 g (2 1/4 tsp) instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 300 ml (1 1/4 cups) warm water
- 1 tbsp vegetable oil
Method
- Combine flour, yeast, sugar and salt in a large bowl.
- Add the warm water and oil, mixing to form a soft dough.
- Knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased heatproof bowl or tin, cover with foil, and let it rise for about 15 minutes as you prepare the steamer.
- Set the covered bowl on a trivet or upturned small plate inside a large pot with a few centimetres of water in the base.
- Cover the pot and steam over medium-low heat, keeping the water at a steady simmer, for 1 to 1 1/2 hours, topping up water as needed, until well risen and a skewer comes out clean.
- Turn out, slice or tear into pieces, and serve warm.
Introduction: Ujeqe is a plain, pillowy steamed bread found across Nguni-speaking communities in Southern Africa, including Swazi households, where a plain yeasted dough is steamed rather than baked, resulting in a soft, slightly chewy loaf that's ideal for soaking up stew or being spread with butter and jam.
Cultural Background: Ujeqe is a plain, pillowy steamed bread found across Nguni-speaking communities in Southern Africa, including Swazi households, where a plain yeasted dough is steamed rather than baked, resulting in a soft, slightly chewy loaf that's ideal for soaking up stew or being spread with butter and jam.
Tips: Make sure the pot lid fits well to trap steam efficiently — a loose lid extends the cooking time considerably. Check the water level partway through and top up with boiling water to avoid the pot running dry.
Variations: A handful of raisins kneaded into the dough makes a slightly sweet version popular with tea. Individual small rolls can be steamed in a bamboo or metal steamer basket for a shorter cooking time of about 25-30 minutes.
Storage: Keeps wrapped at room temperature for 2 days; freezes well, sliced, for up to 2 months.
Reheating: Reheat in a steamer for a few minutes to restore softness, or microwave briefly wrapped in a damp paper towel.
FAQs:
Q: Can this be baked instead of steamed?
A: It can, but the texture will be firmer and more like ordinary bread — steaming is what gives ujeqe its characteristically soft, moist crumb.
Q: Why didn't my bread rise well during steaming?
A: The water likely wasn't kept at a steady simmer, or the pot lid didn't seal well enough to trap sufficient steam and heat.
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