Description

Dr Hennie Fisher, Department of Consumer and Food Sciences, University of Pretoria, South Africa

This virtual pre-recorded demonstration for the Eleventh International Conference on Food Studies, Aarhus University, Copenhagen, Denmark, 28-30 October 2021- Making Sense from Taste: Quality, Context, Community, aims to celebrate the indigenous cultural practice of steaming bread in South Africa. A step-by step guide of making steamed breads in the style of idombolo, with an added indigenous flavour and with a Huā juǎn (Mandarin twisted roll) shaped aesthetic will be presented. Steamed breads have a long and rich history in the South African cuisine, and these modern versions have been adapted to celebrate a delicious indigenous flavouring, Mondia whitei.

Steamed breads are made and eaten in many different South African cultures, particularly in the Free State, Eastern Cape, and in the land-locked kingdom of Lesotho, where they are also called Leqebekoane (steamed wheat bread), Monepola oa poone ea thooko (maize bread) or Ntsoanatsike (sorghum bread) (Coughlan & Hattingh, 2020; Nkhabutlane, du Rand & de Kock, 2014). In South Africa, they are mainly consumed by the Xhosa people and are often referred to as “idombolo” by rural communities, who prepare a sweeter version (Garutsa & Nekhwevha, 2016). The main ingredients used in steamed bread is wheat flour, salt, water and yeast. This yields a round, white-grey loaf with a moist, soft inner texture. These breads are mainly steamed over an open fire or a gas ring, in a saucepan or pot. Many South Africans prefer steamed bread for being more filling and heavier than commercially produced bread. Combining the bread with stews and curries (often made on top/inside of such dishes) makes a perfectly paired meal, as the bread soaks up the flavour and sauces of any hearty protein or vegetarian dish (Manley & Nel, 1999).

Mondia whitei, also known as White’s ginger, tonic root or in the Zulu language as “umondi” or “mundi,” is a woody perennial indigenous to Africa (Aremu, Cheesman, Finnie & Van Staden, 2011). Within South Africa, it is mostly found in KwaZulu-Natal and Limpopo. This tuberous rootstock is used as an appetite stimulant or as a tea. Moreover, it is used particularly as a flavour enhancer in cooked meats (Aremu et al., 2011) and preservative (Oketch-Rabah, 2012). The Mondia whitei varies in taste depending on whether a young or mature tuber is consumed.  A young tuber tends to have a sweeter flavour while a mature tuber is somewhat bitter in taste (Aremu et al., 2011).  Additionally, the taste profile has parallels to the flavours of vanilla, ginger, marzipan, cinnamon and liquorice, reasons why it has often been used as an aphrodisiac (Oketch-Rabah, 2012). The tuber contains essential micronutrients which contributes to a decrease in many deficiency diseases. Mondia whitei has significant nutritional properties and provides a high intake of the fat-soluble vitamins (A, D, E and K), magnesium, zinc, iron, calcium and protein, giving us reason to celebrate this African tuber as a potentially novel and natural flavour enhancer.

Should attendees of the Food Studies Conference which to replicate these steamed buns, they may follow the following preparation guide. Attendees should have the following equipment and ingredients at hand, measured according to the following recipes and then follow the pre-recorded video demonstration. 

Recipe ingredients (for 10 steamed buns folded in Mandarin roll – Huā juǎn fashion):

1.    400 g cake flour

2.    10 g (1 standard packet South African) instant yeast

3.    15 ml (1 tablespoon) sugar

4.    7,5 ml (½ tablespoon) salt

5.    5 ml (1 teaspoon) ground Mondia whitei bark (or substitute with ground mixed spice)

6.    240 ml warm water

7.    10 ml oil - sunflower, canola, EVOO (extra virgin olive oil) etc.

8.    60 ml oil - sunflower, canola, EVOO (extra virgin olive oil) etc.

9.    45 ml (3 tablespoons) of any one of the following: sesame seeds, poppy seeds, nigella seeds, chopped parsley

Additional equipment required:

Freestanding mixer, dough-hook attachment and larger mixer bowl (the dough could also be mixed and kneaded by hand)

• A large flat-bottomed bowl that the mixer bowl can freely stand in
• Kettle with boiled water
• A damp tea-towel
• Rolling pin
• Pastry brush (or just a spoon)
• Large non-serrated kitchen knife
• 1 chopstick (or the handle of a thin wooden spoon)
• A large pot with a heavy lid (such as old fashioned cast-iron or more modern enamelled pots)
• 3 small metal objects with a flat bottom and top, such as small tomato paste tins that are cut open on both sides, that can act as a trivet inside the pot – refer to Figure 1 below – even though this is a custom-made pot steamer, the set-up discussed here will simulate this piece of equipment
• A smaller plate that can rest on the trivet (see previous bullet) with a small cloth on-top
• A larger plate that will fit inside the pot, but that is large enough to rest all 10 steamed buns on
• A stove, induction hob, gas ring

Do in advance:

• Please measure out all the ingredients (nr 1 to 7 in ingredients list) – set aside (the water should be as hot as possible without burning your finger when tested – but the water will cool down, and may need warming up again);
• Mix the oil and your chosen seeds (nr 8 & 9 in ingredients list) together in a cup with a large pastry brush – set aside;
• Have ready and operational a freestanding mixer with a dough-hook attachment and the mixer bowl;
• Have ready all the other equipment, which will be discussed and used in the demonstration.

Order of the cook-along demonstration:

1.    Make the base dough

2.    Let it proof in warm water

3.    Discussion of Mondia whitei, bark, roots, leaves, climbers, seed pods

4.    Roll out dough

5.    Spread on oil and seeds

6.    Cut shapes

7.    Fold Huā juǎn shapes using chopstick (refer to figure 2)

8.    Proof for a short period

9.    Prepare steamer

10.  Place idombolo in steamer

11.  Questions and answers

12. Remove idombolo from steamer and serve

References:

Aremu, A., Cheesman, L., Finnie, J. & Van Staden, J. 2011. Mondia whitei (Apocynaceae): A review of its biological activities, conservation strategies and economic potential. South African journal of botany, 77(4):960-971.

Coughlan, L.-M. & Hattingh, J. 2020. Local is lekker! The Search for an Appropriate Food Identity for the Free State Province, South Africa.

Garutsa, T.C. & Nekhwevha, F.H. 2016. Labour-burdened women utilising their marginalised indigenous knowledge in food production processes: The case of Khambashe rural households, Eastern Cape, South Africa. South African Review of Sociology, 47(4):106-120.

Manley, M. & Nel, M. 1999. Investigation of the suitability of Western and Southern Cape wheat flour for production of traditional South African steamed bread. South African Journal of Plant and Soil, 16(3):135-142.

Nkhabutlane, P., du Rand, G.E. & de Kock, H.L. 2014. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho. Journal of the Science of Food and Agriculture, 94(10):2104-2117.

Oketch-Rabah, H.A. 2012. Mondia whitei, a medicinal plant from Africa with aphrodisiac and antidepressant properties: A review. Journal of dietary supplements, 9(4):272-284.