Chimodho paMoto: A Traditional Zimbabwean Cornbread Baked Over Embers

This rustic and flavorful cornbread, known as chimodho, is a cherished Zimbabwean recipe passed down through generations. Traditionally baked over hot coals or embers, its preparation embodies the resourcefulness and warmth of rural cooking. The combination of maize meal, flour, and sour milk creates a soft, slightly tangy crumb, while the honey adds a touch of natural sweetness.

Health Benefits:

• Maize Meal: A good source of complex carbohydrates for sustained energy, dietary fibre for digestion, and essential minerals like iron and magnesium.
• Sour Milk: Rich in probiotics, beneficial bacteria that promote gut health and boost immunity. Also a source of calcium, protein, and vitamins.
• Honey: A natural sweetener packed with antioxidants, vitamins, and enzymes. Offers additional nutritional value and a subtle sweetness.

Ingredients:

• 1 cup fine white maize meal (preferably non-GMO)
• 1 cup all-purpose flour
• 1/4 cup honey
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour milk

Instructions:

1. Prepare the Batter: In a large bowl, combine the maize meal, flour, honey, baking powder, baking soda, and salt. Gradually add the sour milk or buttermilk, stirring until just combined. Be careful not to overmix, as this can result in a dense chimodho.

2. Prepare the Pot: Choose a medium-sized pot with a tight-fitting lid.

3. Arrange the Embers: Build a fire and let it burn down to hot embers.

4. Bake the Chimodho: Pour the batter into the pot, smoothing the top with a spatula. Place the lid on the pot tightly. Place the pot on top of well-spread embers, and arrange some hot embers on top of the lid to create heat from above.

5. Cooking Time: Bake the chimodho for 45-60 minutes, or until a toothpick inserted into the centre comes out clean. Check occasionally to ensure the embers are still hot, adding more as needed.

6. Serve and Enjoy: Once cooked, carefully remove the pot from the heat. Let the chimodho cool slightly before slicing and serving. Enjoy warm with a cup of tea or a glass of milk.

Tips and Variations:

• If you don’t have sour milk or buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
• For a richer flavour, you can add a teaspoon of vanilla extract to the batter.
• Experiment with different toppings like jam, fruit, or whipped cream.
• Chimodho can also be baked in a conventional oven at 350°F (175°C) for 30-35 minutes.

Chimodho cooked over embers offers a unique smoky flavour and a connection to traditional Zimbabwean cooking methods. Enjoy this rustic treat and savour the warmth of home-cooked goodness!