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Umphokoto (pain de maïs cuit au feu): recipe illustration
Snacks & baking

Umphokoto (pain de maïs cuit au feu)

Umphokoto is a rustic cornmeal bread, lightly sweet, with a golden crust and a dense crumb. Traditionally baked in the embers, it keeps well and goes with meals.

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Ingredients

Ingredients

Optional extras

Nutrition facts

297 kcal per serving

Protein
5.4 g
Carbohydrates
54.8 g
of which sugars
4.9 g
Fat
5.7 g
Fiber
1.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter a round tin about 20 cm wide.
  2. Mix the cornmeal, wheat flour, baking powder, salt and sugar in a bowl.
  3. Add the oil, then the lukewarm water little by little until you get a soft, sticky dough.
  4. Pour the dough into the tin, smooth the top and add the raisins if you are using them.
  5. Bake for 40 to 45 minutes, until the crust is golden and a knife inserted in the centre comes out dry.
  6. Let it cool for 10 minutes before turning out and slicing.

Variations and tips

Traditional cooking. For a smokier flavour, place the dough in a covered heavy pot and cook over very low heat for 40 minutes, turning the pot halfway through.

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Original Ecomely recipe.