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Chibwantu (steamed maize bread): recipe illustration
Snacks & baking

Chibwantu (steamed maize bread)

A soft, slightly sweet maize bread steamed rather than baked, giving it a dense, moist crumb. It's eaten at breakfast or teatime, often with tea.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. In a bowl, mix both flours, the sugar, yeast, salt and vanilla.
  2. Beat the egg with the lukewarm milk and oil, then pour this over the flours, stirring until you get a soft, smooth dough.
  3. Cover and let rise for 1 hour in a warm spot, until the dough has doubled in size.
  4. Butter a round mold or a heatproof bowl and pour the dough in, pressing it down lightly.
  5. Set the mold in a large pot with 3 cm of simmering water, cover tightly and steam for 35 to 40 minutes.
  6. Pierce the center with a knife: it should come out dry. Let it cool for 5 minutes before unmolding.

Variations and tips

Raisin version. Mix the raisins into the dough before rising for a richer bread.

Egg-free. Replace the egg with 2 tablespoons of plain yogurt and 1 teaspoon of baking soda.

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Original Ecomely recipe.