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Madombi - Dumplings from Botswana
Madombi, a national favourite from Botswana, is a type of steamed bread usually eaten with stew. These are otherwise known as dumplings. Use the following ingredients.
3 cups of plain flour
6 teaspoons baking powder
1 and half teaspoon salt
2 teaspoons instant yeast (I used Allinsons Easy Bake Yeast)
2 teaspoons sugar
300mls warm water (100ml boiling mixed with 200ml cold)Continue to 2 of 15 below.
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Sift 3 Cups of Flour
Measure 3 cups of plain flour and sift into a bowl. This should be about 450grams or 18oz in weight.Continue to 3 of 15 below.
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Add Remaining Dry Ingredients
Add 6 teaspoons of baking powder, one and a half teaspoons of salt, 2 teaspoons of instant yeast and 2 teaspoons of sugar to the plain flour in the bowl. Mix all the dry ingredients together.Continue to 4 of 15 below.
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Measure 300mls of Warm Water
Measure 300 millilitres or warm water to add to the dry ingredients. If you are unsure how warm it should be, simply measure 100 millilitres of boiling water and add an additonal 200 millilitres of cold tap water.Continue to 5 of 15 below.
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Add 300mls of Warm Water
Add the warm water to the dry ingredients gradually.Continue to 6 of 15 below.
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Mix the Madombi Mixture with the Water
Give the madombi mixture a stir to initially incorporate the water to form a dough.Continue to 7 of 15 below.
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Mix Dough by Hand
Once the mixture has formed a sticky dough, use your hands to continue to mix the dough and initiate the kneading process.Continue to 8 of 15 below.
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Stretch and Knead Dough
Now it is time to knead the dough. Lightly flour your worktop in order to prevent the dough from sticking to it. Remove the dough from the bowl and place onto the floured surface. Begin to knead the dough, stretching it as well in the process.Continue to 9 of 15 below.
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Knead Dough for 10 Minutes
This is the part where I advise any bread making enthusiast to put their back into it. The dough needs to be kneaded for at least 10 minutes until smooth and elastic. Even the sticky bits on your hands will not be sticky anymore.Continue to 10 of 15 below.
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Allow Dough to Prove for 45 Minutes
Place the dough back into the bowl. You may oil the bowl prior to placing the dough into it if you prefer to prevent it sticking to the bowl. Cover the dish with a damp cloth and allow to rise for 45 minutes in a warm area.Continue to 11 of 15 below.
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Risen Dough Should Double in Size
After 45 minutes your dough should have doubled in size.Continue to 12 of 15 below.
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Divide the Dough
Divide the dough into 6 to 8 portions or more. The portions will more than double in size so you can always divide them into 8 portions for 8 guests without a worry.Continue to 13 of 15 below.
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Steam the Madombi Dough
Place the dough balls on top of a stew at least 30 minutes prior to the stew being ready. Push the dumplings into the stew till about halfway, cover and allow to steam over a medium heat for 25 minutes.Continue to 14 of 15 below.
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Ready to Serve the Madombi!
After 25 minutes you will have large cooked balls of madombi with a firm and shiny surface on top and stew saoked underneath. The madombi is now ready to serve.Continue to 15 of 15 below.
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Serve Madombi with Stew
Depending on how large you made the madombi dough balls, you may choose to cut the madombi in half to serve or as a whole. Serve with your favourite stew. This goes very well with lamb or beef stew. It even went well with this chicken potjie recipe.