Mogodu With Butternut & Brown Steamed Bread

Servings 8
Difficulty Advanced
Total Time 1 hour 30 minutes

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INGREDIENTS

Brown Steamed Bread

  • 500g brown bread flour
  • 30g sugar
  • 10g salt
  • 1g yeast sachet
  • 300ml warm water
  • 60ml cup oil

Mogodu

  • Canola oil, to fry
  • 2 onions, chopped
  • 4 cloves garlic, peeled
  • 2 tsp Hinds Spices White Pepper
  • 1 tsp Hinds Spices Turmeric
  • 4 tsp Pakco Traditional Roasted Masala
  • 400g sheep tripe, cleaned and precooked & cut into bite sized pieces
  • 800g butternut, cubed
  • 1 x 410g tin Rhodes Quality Chopped and Peeled Tomatoes
  • 6 cups boiling water
  • 1 x 400g tin Rhodes Quality Red Kidney Beans
  • Handful fresh coriander, to serve

METHOD

Steamed Bread

  • Combine the flour, sugar, salt and yeast in a mixing bowl. Slowly add the warm water and oil using a wooden spoon. Knead the dough on a clean kitchen surface for 15 minutes until smooth. Lightly sprinkle extra flour onto the surface to stop the dough from sticking. Place the dough into a lightly oiled bowl, cover with plastic wrap or a clean dishcloth and allow it to prove / rise in a warm place for 45 minutes, or until the dough has doubled in size.
  • Grease the dish or bread pan you are going to steam the bread in. Remove the dough from the mixing bowl, fold it in half (this is called “knocking back the dough”, don’t over-work it) and gently shape it into a ball and place into the dish or bread pan for steaming. Allow the dough to double in size again (roughly 25 minutes).
  • Place the dish or bread pan with your bread dough inside a large pot. Pour enough boiling water into the big pot so that it comes to halfway up the side of the dish containing the bread dough, try not to get any water on the bread dough. Put the lid onto the pot and steam on a medium heat for 50 minutes until the bread is completely cooked. Don’t let the water run out, continue adding water as the bread cooks. To check if the bread is cooked, insert a butter knife into the bread, if the blade comes out clean, the bread is cooked. If there is dough stuck to the knife, cook the bread a little longer. While the bread is cooking, prepare the Mogodu.

Mogodu

  • Heat the oil in a large pot then fry the onions and garlic. Add the Hinds White Pepper, Hinds Turmeric and Pakco Traditional Roasted Masala and stir. Add the cooked tripe and butternut, fry with spices for about 5 minutes and add the Rhodes Quality Chopped Tomatoes and boiling water. Simmer on a low heat for 25 minutes until the tripe is soft and the butternut is tender. Add the Rhodes Quality Red Kidney beans and remove from the heat. Sprinkle the fresh coriander on top and serve with the brown steamed bread.

Chef's Tip

  • Steam the bread in a large heavy bowl or baking dish that can withstand direct heat. Do not use a plastic or glass bowl as it will melt or crack. Use a stainless steel, ceramic bowl or a pot or a bread pan.