The early European pioneers (Boers) were ill-equipped to produce the conventional breads of their homeland, and so developed this spicy substitute which has become a national speciality. This recipe produces a loaf of about 900 grams.
50 g margarine
450 g whole-meal flour
20 ml baking powder
50 g brown sugar
½ tsp salt
½ tsp ground cinnmon
¼ tsp ground cloves
¼ tsp allspice
150 ml skimmed milk
1 egg, beaten
1 tsp vegetable oil
Sift flour, baking powder and salt in a bowl. Mix in the sugar and spices, then add the margarine. Rub the margrine into the mix until it is crumbly. Form a well in the middle and pour in the milk and egg. Mix together into a stiff dough, and put on a floured board. Knead dough for 10 minutes until smooth. Grease the inside of a 900 g loaf tin with the oil. Cook for around 45 minutes in a 200 ºC oven. The cooked loaf should sound hollow when tapped. If not, re-heat, then turn onto a rack to cool.
Serves 4.
country : Namibia
course : bread
source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook & Andy Gravette