Mupotohayi | Chimodho from Zimbabwe

Mupotohayi also known as chimodho, is a cornmeal bread from Zimbabwe. This was supposed to have been popular in the 80’s and 90’s and used to be served with butter or jam. It used to be prepared traditionally on a stove top or in a potjie (caldron) over a fire. Well, the baking method seems to have become popular later as well.

I don’t normally make much with corn meal, though I always stock it. We make Rottis at times, though a couple of times I made Makki ki roti, this used to be stocked more. I got a fresh stock now just for this dish. I halved the original recipe and shared the changed one. I must have used a smaller baking loaf. Will have to try that next time.

Since I wasn’t sure if there will be any takers for a cornbread, I halved the original recipe that had egg and used only half of the egg replacer plus the recipe called for sour milk or buttermilk. Since what we call as buttermilk is not the same as the buttermilk used by westerners, I thought I should use curds, plus the apple cider vinegar to activate the baking process.

Mupotohayi

Today is M for Mupotohayi | Chimodho from Zimbabwe

In the ABC Bake around the World series:

A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
K for Kugelhopf  from Europe
L for Lekach from Germany

Mupotohayi from ZimbabweStep by Step Pictures for making Mupotohayi | Chimodho

Mupotohayi | Chimodho from Zimbabwe

Ingredients

1/2 + 1/8 cup Cornmeal Mealie-meal
1/2 + 1/4 cup All Purpose Flour
1/2 cup Curds / Yogurt
2 tsp Apple Cider Vinegar
1/2 cup Water
1/4 cup Sugar
2 tbsp + 2 tsp Cooking Oil
1/4 tsp Salt
1/2 tbsp Egg Replacer Mixed with 1.5 tbsp water
1/2 tsp Baking Powder
1/4 tsp Baking Soda

Preparation

Preheat oven to 185C. In a bowl, mix all the dry ingredients and fluff with a whisk.
In another bowl, take the oil, curds, apple cider vinegar along with water. Mix well.
Then add water to the egg replacer mix and blend well. Add this to the curd mix.
Add this liquid to the dry ingredients and blend well.
Grease and line a baking tray, pour the batter and pat well.
Bake for 30 to 35 mins at 185C
Chimodho from Zimbabwe

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Mupotohayi | Chimodho from Zimbabwe
Mupotohayi aka Chimodho is a cornbread from Zimbabwe. Traditionally it was made on stove top, later baked in an oven. It is served with butter or with jam.
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Course Breakfast, Brunch
By Cook Method Oven
Dish Type Eggless Breads
Prep Time 10 Minutes
Cook Time 35 Minutes
Servings
Ingredients
Course Breakfast, Brunch
By Cook Method Oven
Dish Type Eggless Breads
Prep Time 10 Minutes
Cook Time 35 Minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 185C. In a bowl, mix all the dry ingredients and fluff with a whisk.
  2. In another bowl, take the oil, curds, apple cider vinegar along with water. Mix well.
  3. Then add water to the egg replacer mix and blend well. Add this to the curd mix.
  4. Add this liquid to the dry ingredients and blend well.
  5. Grease and line a baking tray, pour the batter and pat well.
  6. Bake for 30 to 35 mins at 185C
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14 comments

  1. The recipe sounds interesting..though I have never used corn meal for breads. I too use them to make Indian rotlas with saag. Stove top version would take more time and wonder if it will rise that much. A new one for me.

  2. Corn meal bread looks beautiful! I enjoyed the other cornmeal breads I made and so I think I will try this one too! Looks yum. And thank for clearing up the buttermilk confusion…I was having a tough time with another recipe on similar grounds 😀

  3. Corn bread is quite popular here and I do make it spiced with cheese and jalapeños. Interesting to know it’s made in other parts of the world as well. Good one!

  4. I have had a very bad experience with corn bread and I really need to get over it before I can make one again for my family. The bread looks very moist and tender and I am bookmarking to get over my mishap!

  5. the cornmeal we get in India , i feel does not suite the pallet for breads , reason being the husk is not completely removed and hence there is a tinge of bitterness in it. Also the meal is not always freshly made – last year i had made one bread which i liked to go along with soups, the texture u ha ve got for the bread, i feel it is good to be served along side the chili recipes – a gravy usually made with meat, but i had made a version using beans which tasted awesome too…good one – not sure whether u found takers though..

    1. Pradnya, as you said the flour was little grainy, though not so much. Yes it was only my MIL and myself who enjoyed this bread..:)…My MIL was so happy with this bread..

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