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uJeqe – Steamed Zulu Bread

Make authentic uJeqe – Steamed Zulu Bread with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.

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By DenisiyaPublished on December 14, 2018
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uJeqe - Steamed Zulu Bread
⏱️
Prep Time25 mins
🍳
Cook Time100 mins
⌛
Total Time125 mins
🍽️
ServingsMakes 1 Loaf
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This Recipe Makes 1 Loaf

uJeqe – Steamed Zulu Bread is a type of bread that is steamed. This can be done on a stove top or in the microwave. It can also be referred to as Jeqe.

This bread can be eaten as is, with a thick slather of butter or with various dishes.

Traditionally, uJeqe – Steamed Zulu Bread is prepared by using freshly ground mealies (corn) similar to the traditional South African steamed mealie bread, whereby the bread is steamed in the sack of the corn.

This steamed bread recipe that I have is actually of what the township folks use within South Africa, which omits the use of mealies (corn).

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Ingredients

Scale:
Base Yield: Makes 1 Loaf
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Step-by-Step Instructions

26 Steps
  1. Step 1

    Add the all purpose flour, baking powder & salt to a mixing bowl.

    Step 1 visual guide
  2. Step 2

    Add in the sugar.

    Step 2 visual guide
  3. Step 3

    Mix well.

    Step 3 visual guide
  4. Step 4

    Add in the butter.

    Step 4 visual guide
  5. Step 5

    Using your hands, rub the butter into the flour. It should resemble breadcrumbs.

    Step 5 visual guide
  6. Step 6

    Add in the yeast.

    Step 6 visual guide
  7. Step 7

    Mix well.

    Step 7 visual guide
  8. Step 8

    Pour in a little lukewarm water at a time & mix.

    Step 8 visual guide
  9. Step 9

    It should form a somewhat sticky dough.

    Step 9 visual guide
  10. Step 10

    The dough will not be so pliable, so flour a surface & begin kneading the dough for 10 minutes.

    Step 10 visual guide
  11. Step 11

    After kneading the dough, it should be a little sticky but pliable.

    Step 11 visual guide
  12. Step 12

    Thereafter, place it in a lightly greased bowl & cover the bowl with cling wrap. All the dough to rest for an hour or more.

    Step 12 visual guide
  13. Step 13

    When the dough is done resting, it should be much softer & would have expanded in size.

    Step 13 visual guide
  14. Step 14

    Punch down the dough.

    Step 14 visual guide
  15. Step 15

    Grease a pot or enamel bowl with vegetable oil & place the dough inside.

    Step 15 visual guide
  16. Step 16

    Full a much bigger pot with water – the water only needs to touch the dough-filled pot or bowl about a ¼ way on the outside, if there’s too much water it can boil over & get into the dough which you don’t want to happen. If water gets into the dough then it can result in a soggy bread which wouldn’t rise when steamed either.

  17. Step 17

    Bring the water to a boil & then place the dough-filled pot or bowl in the boiling water.

    Step 17 visual guide
  18. Step 18

    Cover with a lid & allow the bread to steam on medium heat for 30 minutes. Thereafter lower the heat & steam for another 30 minutes. Try not to open the lid – if you must then you may do so only after the first 30 minutes. Note that you may also tie a dish towel on the lid to avoid the water vapor to get onto the dough when steaming.

    Step 18 visual guide
  19. Step 19

    Also note that if you do not have a smaller pot or an enamel bowl to put the dough into, you can oil a plastic bag (any plastic bag will do) & place the dough inside the plastic, thereafter tie with a knot & place the packet into the boiling water. Make sure that the bag doesn’t have any holes & that the knot side is above the water because this way no water will get into the bag.

  20. Step 20

    After an hour of steaming, the bread should be cooked. It may look like it isn’t by the appearance of the dough but if you touch it, it should be a bit of a bread like texture.

    Step 20 visual guide
  21. Step 21

    Allow the bread to cool before handling. Thereafter, topple is over onto a bread board.

    Step 21 visual guide
  22. Step 22

    Notice how the crust formed at the bottom of the bread whilst it had been steaming.

    Step 22 visual guide
  23. Step 23

    Slice & enjoy.

    Step 23 visual guide
  24. Step 24

    The inside of the bread should be nice & fluffy.

    Step 24 visual guide
  25. Step 25

    This uJeqe – Steamed Zulu Bread can be enjoyed with soups, stews (Chicken Stew, Lamb Stew) or curries (Trotters & Beans Curry, Butter Beans Curry, Durban Mutton Curry, Cornish Or Culls Chicken Curry)

    Step 25 visual guide
  26. Step 26

    Lasts for up to a week. Store in an airtight container.

    Step 26 visual guide
Video Tutorial

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Frequently Asked Questions & Cooking Tips

Expert kitchen guidance and troubleshooting for making the best uJeqe – Steamed Zulu Bread

What is the secret to making soft rotis that stay soft for hours?

The golden secret is kneading the flour with boiling hot water, which pre-gelatinizes the starches. Roll thin, cook on a hot tawa with a light brush of butter or ghee, and stack inside a covered container wrapped in a clean kitchen cloth.

Can I freeze the roti dough or cooked rotis?

Yes! Cooked rotis freeze exceptionally well. Place sheets of wax paper between each cooked roti, wrap in foil or a zip-top bag, and freeze for up to 2 months. Reheat directly on a hot pan for 30 seconds.

Why did my rotis turn out stiff or hard?

Stiff rotis are caused by rolling the dough with too much dry flour, rolling too thick, or cooking on too low heat for too long, which dries out the moisture. Cook on medium-high heat quickly.

Denisiya - Founder & Chef at EatMee Recipes
About the Creator

Meet Denisiya

Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.

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