Mupotohayi also known as chimodho, is a cornmeal bread from Zimbabwe. This was supposed to have been popular in the '80s and '90s and used to be served with butter or jam. It used to be prepared traditionally as done in zimbokitchen on a stovetop 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 cornmeal, 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 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 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
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
Recipe
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 tsp + 2 tbsp 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
Instructions
- Pre-heat oven to 185 C. In a bowl, mix all the dry ingredients and fluff with a whisk.
- In another bowl, take the cooking 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 185 C.
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Vaishali Sabnani says
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.
Sowmya:) says
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 ????
Namratha says
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!
Priya Suresh says
Mupotohayi looks super soft and prefect to have with some chunky sauce. Such an interesting pick for M.
cookingwithsapana says
Cormeal bread does taste amazing. I remember making one last year and totally loved it. Looks really nice.
Harini-Jaya R says
That is a good fin for M Valli. Looks very nice.
Ritu Tangri says
I just love corn meal and can have makki ki roti everyday. Never used it in breads, so curious to know how it would taste. Bookmarked
Pavani says
Very interesting dish with cornmeal Valli. Looks great.
Srividhya Gopalakrishnan says
I am yet to try cornmeal bread... I can get the buttermilk confusion.. I just go with what I have in hand. This is really nice.
ruchi indu says
I am yet to try breads with cornmeal. I can start with this I guess.
Sandhya Ramakrishnan says
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!
Sharmila - The Happie Friends Potpourri Corner says
I actually have a big batch of corn meal and would love to try this recipe!! Awesome bake!!
pumpkinfarmfood says
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..
Srivalli says
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..