• Steamed mielie bread

    Serves: 6
    Cooking Time: 3 hours


    • 750g raw mielie kernels, cut off their husks
    • 40ml cake flour
    • 10ml baking powder
    • 25ml butter
    • 15ml sugar
    • 1 egg
    • 5ml salt



    Place all the ingredients in a food processor and combine. The texture shouldn’t be overly fine.


    Well grease the bottom and sides of a rounded baking form with a fitting lid, or a rectangular bread tin. Pour in the mixture, ensuring that you only fill three quarters of the container. If using a bread tin, place it on a damp tea towel sprinkled with flour. Tie the towel loosely over the bread at the top, allowing space for the dough to rise. If using the baking form, place a lid on top.


    Insert the form or bread tin inside a pot containing simmering water. The water should only reach three quarters of the height of the form or tin while it cooks.


    Steam for 2 hours. Don’t let the water boil too vigorously as it will spill over the top of the tin.


    Slice and serve hot with butter.