Chakalaka Sausages and Steamed Bread | Rhodes Quality

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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 (1¼ cups) 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 410 g cans Rhodes Quality Chakalaka Mild & Spicy


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 ¾ 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.


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