Chimodho Recipe

Chimodho is a Shona word that refers to a homemade bread that really does not have a recipe. This bread is not done by using any techniques that you would use to make bread like kneading and proofing the dough. One is most likely to find this bread in rural Zimbabwe and there are no rules as to what can be used, people what is most available to them. Store bought flour is used in addition to other things like corn meal, soy bean meal, ground whole wheat, sorghum or rapoko. It really just depends on what is available. The most likely raising agent that is used is yeast. The resultant bread is a doughy and heavy bread which works best for farm worm. If you lead a sedentary life a small piece and a cup of tea will be all you need until lunch.

Like I mentioned earlier there is no one recipe as one goes by what they have, so you can play around with your recipe. The goal is to come up with a bread that is filling. My favorite part is the crust especially when my grandmother makes it in her cast iron pot. This is my version, the main difference is that mine uses baking powder as I used more flour than corn meal. And it has more ingredients that you would find in a traditional chimodho recipe.