Special South African recipe for Baked Morogo Ntlaphoyi (Morogo Mealie Bread)
15ml olive oil / canola oil
1 small onion, chopped
80ml sun-dried tomatoes in olive oil, chopped
A handful of spinach, shredded
3 sprigs fresh coriander, chopped
15ml (1Tbsp) chilli chutney
Salt and pepper to taste
250ml (1cup) White Star Super Maize
125ml (½cup) boiling water
500ml (2cups) Sasko Cake Flour
10ml (2tsp) instant dry yeast
10ml (2tsp) sugar
5ml (1tsp) salt
200ml lukewarm water
In a saucepan, heat oil and saute the onion until soft.
Add tomatoes, spinach and cook until cooked, stirring continuously.
Add coriander, chutney and season with salt and pepper, set aside
Preheat the oven to 180C
Mix the maize meal and boiling water, stir to ensure that is mixed.
Leave to cool for 10 minutes.
Sift flour, add yeast, sugar, salt and water.
Mix until a dough is formed.
The bowl and your hands should be clean when the dough is formed.
Cover with a clean cloth and leave in a warm place to rise until double in bulk.
Knead the dough again and put in a lightly greased pan, cover and keep in a warm place to rise.
Bake for 40 -45 minutes.
Take out of the oven and let cool on a wire rack, brush with olive oil.
Serve with cheddar cheese.
Tip: The bread can also be steamed for an hour.
Recipe provided by Sasko. Visit their Facebook page for more delicious recipes.