South Africa

Dombolo

Fluffy bread dumplings that steam right on top of the chicken stew. Lid stays on, no peeking.

120 minTime

41 gProtein each

mediumSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

608kcal

41 gprotein

5 gfibre

120minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Maida (all-purpose flour, plain flour)2½ cups

Instant dry yeast1¼ tsp

Sugar2 tsp

Salt2 tsp, divided

Water¾ cup plus 1 tbsp, lukewarm

Cooking oil (vegetable oil)2 tbsp, divided

Chicken, curry cut (bone in chicken, small pieces)800 g

Onion2 medium, chopped

Garlic3 cloves, minced

Ginger2.5 cm, grated

Curry powder2 tsp

Paprika1 tsp

Tomato4 medium, chopped

Carrot1 large, sliced

Potato2 medium, cubed

Bay leaf (indian bay leaf)1

Chicken stock (chicken broth)1⅔ cups

5 steps

1Mix the maida, yeast, sugar and 1 tsp salt. Add the water and 1 tsp oil and knead 8 minutes. Cover and rise 1 hour.
2Brown the chicken in the remaining oil in a wide heavy pot with a tight lid. Add the onion, garlic and ginger and cook 5 minutes.
3Add the curry powder, paprika, tomato, carrot, potato, bay leaf, stock and remaining salt. Simmer 20 minutes.
4Knock back the dough and shape into 10 balls. Set them on top of the simmering stew, close together.
5Cover tightly and steam on low for 25 minutes without lifting the lid. Check the chicken is cooked through with no pink.

Serve it like this

Bring the pot to the table, lift the lid in front of everyone and serve a dumpling on each plate of stew.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.