Page 118 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Isonka sombhako – Baked bread, Xhosa and Khoisan style
INGREDIENTS
300ml lukewarm water 1 tbsp sugar
2 tbsp sunflower oil
10g instant yeast
500g bread flour Pinch of salt Flour for dusting
The recipe and method of making this bread is identical in both Xhosa and Khoisan culture. I first saw the Khoisan people make it in the Northern Cape in 2009. I later saw some family members make the same bread at a family event.
INSTRUCTIONS
In a small bowl, mix 50ml lukewarm water, sugar, oil and yeast. Leave to rise for 7 minutes.
In another bowl, mix flour and salt, then make a well in the middle. Pour in the yeast mixture, then add warm water periodically. Knead into a smooth dough that is not too wet.
When ready, cover the dough with a wet kitchen cloth and put in a warm place to rise. When it has doubled in size, turn it out on to a floured surface and knead. Divide and shape the dough into small, square shapes. Place the squares on the barbeque grid or rack above warm coals. Turn them every 5 minutes for about 20 minutes. To test if they’re ready, use oven gloves to tap the bread. If they sound hollow, they are done.
TIP: Take care that the coals are not too hot. This may cause the outside of the dough to burn, leaving the bread still raw inside.
SERVES 6 PREPARATION 15 MINS; REST ±30 MINS COOKING TIME ±20 MINS
116 KHOISAN CUlTURE AND COOKING: A bRIEF HISTORY lESSON [ chapter seven ]