|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 305g||111%|
|Dietary Fiber 12g||44%|
|Total Sugars 9g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Madombi, a national favorite from Botswana, is a type of steamed dumpling usually eaten with stew. This hearty and heartwarming stew is a comfort food staple.
3 cups all-purpose flour, plus more for kneading
2 tablespoons baking powder
1 1/2 teaspoons salt
2 teaspoons instant dry yeast
2 teaspoons sugar
300 milliliters warm water
Gather the ingredients.
Sift flour into a large bowl.
Add remaining dry ingredients, and whisk to combine.
Slowly stream the warm water into the bowl with the dry ingredients, and stir with a fork to bring the dough together.
Once the mixture has formed a sticky dough, use your hands to continue to mix the dough and initiate the kneading process.
Lightly flour your worktop in order to prevent the dough from sticking to it. Remove the dough from the bowl and place onto the floured surface. Begin to knead the dough, stretching it as well in the process. Knead dough for a minimum of 10 minutes until smooth and elastic.
Kneading is complete when dough is no longer sticky to the touch. Place the dough back into the bowl. You may oil the bowl prior to placing the dough into it if you prefer to prevent it sticking to the bowl. Cover the dish with a damp cloth and allow to rise for 45 minutes in a warm area.
After 45 minutes your dough should have doubled in size.
Divide the dough into 6 to 8 portions or more. Each portion will more than double in size as it cooks.
To cook, place the dough balls on top of a stew at least 30 minutes prior to the stew being ready. Push the dumplings into the stew till about halfway, cover and allow to steam over a medium heat for 25 minutes.
After 25 minutes you will have large cooked balls of madombi with a firm and shiny surface on top and stew soaked underneath. The madombi is now ready to serve and enjoy!
- Prior to placing the kneaded dough back in the bowl to proof, you can oil the bowl with a bit of neutral cooking oil, to prevent it sticking to the bowl.
- Depending on how large you made the madombi dough balls, you may choose to cut them in half to serve or as a whole.
- The dumplings can be serve with beef stew or chicken potjie, or any stew of your liking.