Zulu bread is a traditional South African steamed bread. When Zulu bread is made, it is meant to be consumed that day. The bread is traditionally steamed in a plastic bag, and is often paired with a tomato-based soup. Most steamed breads do not have a long shelf life. They wind up being extra dry and sort of dense.
Ingredients
Dough
- 1 teaspoon instant dry yeast
- 4 teaspoons granulated sugar
- 1 cup warm water
- ½ teaspoon salt
- 1 cup all-purpose flour
- 1 cup cornmeal
Broth
- 2 tablespoons olive oil
- 12 oz chicken sausage, sliced
- 1 teaspoon sea salt
- 1 tablespoon harissa paste
- 4 cups chicken stock
- Sea salt and cracked pepper, to taste
How to Make It
- In a bowl, combine yeast, sugar, and water. Wait 5–6 minutes, or until yeast starts to have bubbles. Once bubbles have formed, add in salt, flour, and cornmeal. Mix well until you have a soft ball.
- Knead dough in bowl until you have a pliable dough; add more water if necessary. Knead for about 10 minutes, or until soft and elastic. Place in a lightly oiled bowl and leave in a warm place to rise for about an hour.
- Punch the dough and knead for 2–3 more minutes. Roll into a round ball of dough. Allow the dough to rise for 5 minutes.
- While waiting for dough to rise, make harissa broth. Turn pot on to Sauté Normal mode. Add olive oil and wait until heated. Once heated, add chicken sausage. Cook until sausage has a slight sear on it.
- Add in remaining ingredients. Bring to a slight boil. Once boiling has begun, add your Zulu dough to the center. Cook on High Manual Pressure for 20 minutes and allow to NPR for 10 minutes. QPR any remaining pressure.
- Remove lid and allow mixture to cool for a minute or two. With a spatula, remove the Zulu bread from the broth and place on cutting board. Serve slices of the bread with the soup.
