Sipotohayi

One of the tastiest wood-fired breads I have eaten in Zambia is sipotohayi, a gluten-free cornmeal bread eaten by the Lozi people in western Zambia as a treat at teatime. Cooked between two metal discs over an mbaula, sometimes in banana leaves, it is mostly eaten with jam or peanut butter. When I worked as a chef consultant at a high-end safari lodge in Zambia’s South Luangwa, we centered high tea around using sipotohayi in place of scones. We offered both savory and sweet versions—some with flavored cream cheese and roasted sweet peppers, and others with jam and clotted cream. Both were a complete hit!

1. Clean and prepare two metal discs in which to cook the sipotohayi (old plough discs work well). Line with banana leaves, if you are using.

2. Light the fire in an mbaula, or brazier. Burn the wood or charcoal down until only coals remain, removing about two-thirds in order to heat the top cover. It must not be too hot underneath, otherwise the bread will burn.

3. In a bowl, mix together the cornmeal, sugar, and salt. Stir in 350ml (1 1/2 cups) water, or as needed to make a thick batter.

4. Grease the metal discs, or the banana leaves if using, making sure the surface area is well-oiled. Transfer the cornmeal mixture on to the bottom disc and flatten with the top disc. Use your hands, if needed. If you are using banana leaves, parcel them around the mixture, and cover with the top disc. Place the hot coals on top, and cook for about 30 minutes, or until the sipotohayi is golden brown. Watch carefully, especially if the fire is too hot.

5. Gently remove the top disc and the banana leaves, if using, and transfer the sipotohayi to a plate to cool. Cut into portions and serve with a topping of your choice.