Mupotohayi | Chimodho from Zimbabwe

Mupotohayi also known as chimodho, is a cornmeal bread from Zimbabwe. This was supposed to have been popular in the 80’s and 90’s and used to be served with butter or jam. It used to be prepared traditionally on a stove top or in a potjie (caldron) over a fire. Well, the baking method seems to have become popular later as well.

I don’t normally make much with corn meal, though I always stock it. We make Rottis at times, though a couple of times I made Makki ki roti, this used to be stocked more. I got a fresh stock now just for this dish. I halved the original recipe and shared the changed one. I must have used a smaller baking loaf. Will have to try that next time.

Since I wasn’t sure if there will be any takers for a cornbread, I halved the original recipe that had egg and used only half of the egg replacer plus the recipe called for sour milk or buttermilk. Since what we call as buttermilk is not the same as the buttermilk used by westerners, I thought I should use curds, plus the apple cider vinegar to activate the baking process.

Today is M for Mupotohayi | Chimodho from Zimbabwe

In the ABC Bake around the World series:

A for Afghan Biscuit from New Zealand
B for Brownie from the United States
C for Cheese Crackers with Parmesan from Italy
D for Devil’s Food Cake from the United States
E for English Muffin Bread from the United Kingdom
F for Fougasse from France
G for Garlic Bread from India
H for Hot Cross Bun from England
I for Ischler Cookies are from Austria
J for Johnny Cake from Belize
K for Kugelhopf  from Europe
L for Lekach from Germany

Step by Step Pictures for making Mupotohayi | Chimodho

Mupotohayi | Chimodho from Zimbabwe

Ingredients

1/2 + 1/8 cup Cornmeal Mealie-meal
1/2 + 1/4 cup All Purpose Flour
1/2 cup Curds / Yogurt
2 tsp Apple Cider Vinegar
1/2 cup Water
1/4 cup Sugar
2 tbsp + 2 tsp Cooking Oil
1/4 tsp Salt
1/2 tbsp Egg Replacer Mixed with 1.5 tbsp water
1/2 tsp Baking Powder
1/4 tsp Baking Soda

Preparation

Preheat oven to 185C. In a bowl, mix all the dry ingredients and fluff with a whisk.
In another bowl, take the oil, curds, apple cider vinegar along with water. Mix well.
Then add water to the egg replacer mix and blend well. Add this to the curd mix.
Add this liquid to the dry ingredients and blend well.
Grease and line a baking tray, pour the batter and pat well.
Bake for 30 to 35 mins at 185C

Mupotohayi | Chimodho from Zimbabwe

Mupotohayi aka Chimodho is a cornbread from Zimbabwe. Traditionally it was made on stove top, later baked in an oven. It is served with butter or with jam.

• CourseBreakfast, Brunch
• By Cook MethodOven
• Dish TypeEggless Breads

Prep Time10 Minutes

Cook Time35 Minutes

Ingredients

• 1/2 + 1/8cup Cornmeal Mealie-meal
• 1/2 + 1/4cup All Purpose Flour
• 1/2cup Curds / Yogurt
• 2tsp Apple Cider Vinegar
• 1/2cup Water
• 1/4cup Sugar
• 2 + 2 tsp tbsp Cooking Oil
• 1/4tsp Salt
• 1/2tbsp Egg ReplacerMixed with 1.5 tbsp water
• 1/2tsp Baking Powder
• 1/4tsp Baking Soda

Instructions

1. Preheat oven to 185C. In a bowl, mix all the dry ingredients and fluff with a whisk.
2. In another bowl, take the oil, curds, apple cider vinegar along with water. Mix well.
3. Then add water to the egg replacer mix and blend well. Add this to the curd mix.
4. Add this liquid to the dry ingredients and blend well.
5. Grease and line a baking tray, pour the batter and pat well.
6. Bake for 30 to 35 mins at 185C

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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