AuthorChefLuhCategoryMain Course
"uJeqe" or steamed bread is a traditional bread that can be served with stews and soups.
Place all your dry ingredients in your mixing bowl and mix together well : flour, sugar, yeast and salt.
Add the oil and water and mix well. You may use a mixer if you do not have one your hands will do just fine. After mixing you dough should be sticky. Remember to leave just a little bit of oil as you will need this for greasing later.
Cover your dough with a cloth and let rise for 45 mins. (Place in sun for best results)
Your dough should have doubled in size by now. Knead your dough one more time and let it rest for another 15 mins.
Grease your enamel bowl with oil (1 tbsp)
Place your dough in your enamel bowl. (Your dough should not exceed ¾ of the bowl. If it does use a 2nd bowl)
Place your bowl inside your pot with a little bit of of boiling water and close lid. Allow to boil on high for 1 hour.
After an hour your Jeqe (Steamed bread) is ready. Slice and enjoy with your desired stew or soup.
Serving Size 2 large Jeqe's
Servings 4
- Amount Per Serving
- Calories 500
Ingredients
Directions
Place all your dry ingredients in your mixing bowl and mix together well : flour, sugar, yeast and salt.
Add the oil and water and mix well. You may use a mixer if you do not have one your hands will do just fine. After mixing you dough should be sticky. Remember to leave just a little bit of oil as you will need this for greasing later.
Cover your dough with a cloth and let rise for 45 mins. (Place in sun for best results)
Your dough should have doubled in size by now. Knead your dough one more time and let it rest for another 15 mins.
Grease your enamel bowl with oil (1 tbsp)
Place your dough in your enamel bowl. (Your dough should not exceed ¾ of the bowl. If it does use a 2nd bowl)
Place your bowl inside your pot with a little bit of of boiling water and close lid. Allow to boil on high for 1 hour.
After an hour your Jeqe (Steamed bread) is ready. Slice and enjoy with your desired stew or soup.
10 Comments
Was pleased with the results, since I didn’t know how to make ujeqe. Surprised my family and they were very impressed. Thank you for the recipe
You’re welcome Ayanda, glad your family enjoyed it.
Amazing results, sugar was a bit much but all in all its awesome
I’ve also find that to be the case, adjustments have been made. Thanks for the feedback Sandile.
I’ve Always wanted to be the best jeqe maker with failure. Through this recipe my goal has been achieved. Thanks to the writer
It was my pleasure to help you out Nokubonga, glad it worked out.
Thanks for the recipe I am doing it tonight
Worked very well. Maybe too much sugar – I will use about half or a third of this next time. And maybe a bit more yeast.
I let it rise for two hours, punched it down and allowed it one and a half hours (in a bowl that I was going to use for the cooking) to rise again.
Used a big stock pot (with a rack to lift the bowl off the bottom). Steamed for an hour a fifteen minutes.
Very happy with the result.
umFaan that grew up in Zululand
Now in Oz.
Cela ukuzokuvakashela lol
That’s the best method taught by my late Mom.