Mupotohayi (Chimodho)
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Mupotohayi also known as chimodho, is basically a form of cornmeal bread that is common in Zimbabwe.
Course: Bread
Cuisine: African, Vegetarian, Zimbabwean
Servings: 1 loaf
Author: Rumbie Shoko
  • cup mealie-meal (cornmeal)
  • cup all-purpose flour
  • 1 cup buttermilk
  • ½ cup sugar
  • cup vegetable oil
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  1. Preheat oven to 350 F. Get all your ingredients ready and put your buttermilk in a jug.
  2. Add the oil and the egg to the buttermilk, whisk and set aside.
  3. Take a bowl and sift cornmeal, all-purpose flour, baking powder, baking soda and salt into it. Add sugar and stir.
  4. Make a well, take set aside buttermilk, 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.
  5. 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.