This is a traditional recipe from the Limpopo province, in particular the Pedi people.

Ingredients

• 850g Ting ya Mabele (sorghum flour)
• 750ml all-purpose fl our
• 600ml lukewarm water
• 125g margarine or butter
• 125ml sugar
• 7,5ml instant dry yeast
• 5ml salt

Method

• Preheat oven to 180°C.
• Mix all the dry ingredients.
• Rub in margarine/butter.
• Add lukewarm water and knead for 10 minutes.
• Cover and leave in a warm place to rise until double in bulk.
• Knead it again, place dough in a deep bread pan and bake at 180°C for 1½ hours until golden brown in colour.

Safety message: Before removing hot items from the oven, prepare a safe, dry place to put them. A hot glass oven dish on a wet counter will crack; A hot cookie sheet on a wet counter will warp; and Plastic melts.

Recipe used with permission from South African Indigenous Foods, published by CSIR.