Mupotohayi | Chimodho from Zimbabwe
Mupotohayi aka Chimodho is a cornbread from Zimbabwe. Traditionally it was made on stove top, later baked in an oven. It is served with butter or with jam.
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.
Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!