• 180g (1 1/4 cup) mealie-meal (cornmeal)
  • 170g (1 1/2 cups) plain flour (all purpose flour)
  • 250ml butter/sour milk
  • 100g sugar
  • 90ml pure vegetable oil
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Mupotohayi also known as Chimodho  which is basically a form of cornmeal bread is common here in Zimbabwe.  Not so sure if it’s still very common now, but back in the 80’s and 90’s it was popular. It went down well plain or buttered or with some margarine, jam or marmalade for those who could afford those extra “nice-ties”. It’s pretty simple and easy to make and may need an acquired taste for some. The other version of preparing this is on the stove top or in a potjie (caldron) over a fire. That would be the traditional method which I’m yet to try out myself. In the meantime let’s do this one!

Quick Instructions

  1. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 5. Get all your ingredients ready and put your buttermilk/sour milk (250ml) in a jug. Add the oil (90 ml) and the egg (1 egg) to the sour milk, whisk and set aside.
  2. Take a bowl and sift mealie-meal (cornmeal) (180g/ 1 1/4 cup), plain flour (170g/ 1 1/2 cup), baking powder (1 tsp), bicarbonate of soda (1/2 tsp) and salt (1/2 tsp) into it.  Add sugar (100g) and stir.
  3. Make a well, take set aside sour milk, egg and oil mixture and pour it into bowl with dry ingredients. Mix well until combined. Your batter is ready, get your baking tin ready.
  4. Grease your baking tin and dust it with some flour. Pour your mupotohayi batter into the tin and bake for about 45 minutes or until skewer comes out clean when inserted.


 

Pictorial Detailed Instructions

Step1

Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 5. Get all your ingredients ready (a) and put your buttermilk/sour milk in a jar (b). Add the oil and the egg to the sour milk (c), whisk and set aside (d).

 

Step 2

Take a bowl (a) and sift mealie-meal (cornmeal) flour, baking powder, bicarbonate of soda and salt into it (b). Add sugar (c) and stir (d).

 

Step 3

Make a well, take set aside sour milk, egg and oil mixture and pour it into bowl with dry ingredients (a). Mix well until combined (b). Your batter is ready (c), get your baking tin ready (d).

 

Step 4

Grease your baking tin and dust it with some flour (a). Pour your mupotohayi batter into the tin and bake for about 45 minutes (b) or until skewer comes out clean when inserted (c) and (d).

 

Nostalgic Chimodho (cornmeal bread)

Nostalgic Chimodho (cornmeal bread)



This is best served close to hot (that’s my preference!). It can however still be served cold. Store in an airtight container. Why don’t you give it a go and let me know how it went. A warm invitation to joining my regular mailing list – ZimboKitchen Today. I send updates of new recipe son the blog via this mailing list. Join in here so you never miss a recipe even when you are unable to check-in on the site.

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