Mupotohayi also known as chimodho, is basically a form of cornmeal bread that is common in Zimbabwe.
It still is popular now but was a hit in the 80’s and 90’s. 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! I’ve put my own twist into it by adding buttermilk. If one didn’t readily have that at hand they would use water as well as omit the egg. You can also reduce the sugar for when you want to have it with something savory. So here goes.
- 1¼ cup mealie-meal (cornmeal)
- 1½ cup all-purpose flour
- 1 cup buttermilk
- ½ cup sugar
- ⅓ cup vegetable oil
- ½ teaspoon salt
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Preheat oven to 350 F. Get all your ingredients ready and put your buttermilk in a jug.
- Add the oil and the egg to the buttermilk, whisk and set aside.
- Take a bowl and sift cornmeal, all-purpose flour, baking powder, baking soda and salt into it. Add sugar and stir.
- 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.
- 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.