Ingredients

Steamed Bread

• 400 g (3 cups) cake flour
• 5 ml (1 tsp) salt
• 15 ml (1 Tbsp) sugar
• 10 g (1 pkt) instant yeast
• 315 ml warm water
• 15 ml (1 Tbsp) vegetable oil
• 5 ml (1 tsp) olive oil

Chakalaka Sausages

• 12 pork sausages
• 30 ml (2 T) olive oil
• 2 x 400 g cans Rhodes Quality Chakalaka Mild & Spicy,

Method

• To make the steamed bread, sift together the flour and salt into a large bowl.
• Add the sugar and the yeast.
• Mix together the water and oil.
• Slowly add the water to the flour mix to create a soft dough that pulls together.
• Knead by hand or using an electric mixer until the dough is smooth and stretchy and does not stick to the hand.
• Place the dough in a bowl and cover with plastic wrap.
• Prove for 30 minutes.
• Place enough water in a large saucepan to come of the way up the sides of a stainless steel bowl and bring to the boil.
• Brush the bottom and sides of the stainless steel bowl with olive oil and place the dough in the bowl.
• Place the bowl in the saucepan and cover with a lid.
• Steam the bread for about 40 minutes, checking regularly that there is enough water in the saucepan.
• While the bread is steaming, heat the oil in a large frying pan over medium heat.
• Fry the sausages until golden on all sides.
• Add the Rhodes Quality Chakalaka Mild & Spicy.
• Simmer gently until the sausages are cooked through.
• Serve hot with the fresh sliced bread.