Stews and soups are commonly eaten in most households across Botswana, even the National food of Botswana, seswaa, is a stew made of shredded meat. One of their favorite things to eat with stews and soups is madombi, a kind of boiled dumpling. The madombi is cooked half submerged in the stew so it absorbs all the flavor of your stew as well.
3 cups plain flour
6 teaspoons baking powder
1 and a half teaspoons salt
2 teaspoons instant yeast
2 teaspoons sugar
300ml water (100ml boiling, 200ml room temperature)
- Sift the flour into a bowl and then mix in the other dry ingredients.
- Measure 100ml of boiling water and mix 200ml room temperature water (this is to make the water the perfect temperature). Add the water gradually to the dry ingredients and stir well.
- Once the mixture has formed a sticky dough, use your hands to begin kneading.
- Lightly flour your worktop to prevent sticking and knead it well, stretching it in the process. This is the part that takes patience and hard work. The dough must be kneaded for a minimum of 10 minutes, until completely smooth and elastic. Even the sticky bits on your hands should not stick anymore.
- Lightly oil your bowl and place the dough back in the bowl. Cover the bowl with a damp cloth and leave for 45 minutes in a warm area. After 45 minutes the dough should have doubled in size.
- Divide the dough into 6-8 portions. These portions will double in size so it will comfortably feed 8 guests.
- When the stew/soup has 30 minutes left to cook, place the balls of dough on top of the stew/soup and gently push them down until halfway. Cover and allow to steam over a medium heat for 25 minutes. The madombi should be cooked through with a firm, shiny surface on top and deliciously soaked underneath. If the madombi are too big, serve them cut in half.
Serve immediately with the stew or soup for the best texture and flavour.