DifficultyAdvancedYields8 ServingsTotal Time1 hr 30 mins

• Uses ready-cooked sheep tripe

Mogodu, Ledombolo & Butternut Recipe Image

Ingredients

Brown Steamed Bread
 500 g brown bread flour
 30 g / 2 Tbsp sugar
 10 g / 2 tsp salt
 10 g yeast / 1 g yeast sachet
 300 ml / 1¼ warm water
 60ml / ¼ cup oil
Mogodu
 Canola oil, to fry
 2 onions, chopped
 4 cloves garlic, peeled
 2 tsp Hinds White Pepper
 1 tsp Hinds Turmeric
 4 tsp Pakco Traditional Roasted Masala
 400 g sheep tripe, cleaned and precooked & cut into bite sized pieces
 800 g butternut, cubed
 1 x 410 g Rhodes Quality Chopped Tomatoes
 1,5 L / 6 cups boiling water
 1 x 400 g Rhodes Quality Red Kidney Beans
 Handful fresh coriander, to serve

Method

Steamed Bread
1

1 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 10 - 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 30 minutes - 1 hour, or until the dough has doubled in size.

2

2 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 20 - 30 minutes).

3

3 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 40 - 60 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
4

1 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 20 - 30 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
5

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.

Share this recipe

Ingredients

Brown Steamed Bread
 500 g brown bread flour
 30 g / 2 Tbsp sugar
 10 g / 2 tsp salt
 10 g yeast / 1 g yeast sachet
 300 ml / 1¼ warm water
 60ml / ¼ cup oil
Mogodu
 Canola oil, to fry
 2 onions, chopped
 4 cloves garlic, peeled
 2 tsp Hinds White Pepper
 1 tsp Hinds Turmeric
 4 tsp Pakco Traditional Roasted Masala
 400 g sheep tripe, cleaned and precooked & cut into bite sized pieces
 800 g butternut, cubed
 1 x 410 g Rhodes Quality Chopped Tomatoes
 1,5 L / 6 cups boiling water
 1 x 400 g Rhodes Quality Red Kidney Beans
 Handful fresh coriander, to serve

Directions

Steamed Bread
1

1 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 10 - 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 30 minutes - 1 hour, or until the dough has doubled in size.

2

2 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 20 - 30 minutes).

3

3 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 40 - 60 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
4

1 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 20 - 30 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
5

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.

Mogodu With Butternut & Brown Steamed Bread
Easy Recipe Banner

Find easy recipes to make your next meal delicious with Hinds Spices, the only strong one!

You have Successfully Subscribed!