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.
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
Step by Step Pictures for making Mupotohayi | Chimodho
Mupotohayi | Chimodho from Zimbabwe
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
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