Leqebekoane

Background

Leqebekoane is a Basotho steamed bread-dumpling cherished for its tender crumb, subtle sweetness, and ability to soak up gravies and broths. Traditionally prepared in a covered pot over gentle steam, it is shaped as one large dome or formed into smaller buns inside a heatproof bowl, then cooked until light and springy. The technique emphasizes patient fermentation, gentle handling, and steady steam, resulting in a comforting, shareable staple that pairs beautifully with hearty stews, leafy greens, and roasted meats.

Ingredients

• 3 cups all-purpose flour
• 1 cup maize meal
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 1 teaspoon salt
• 1½ to 2 cups warm water (use as needed)
• 2 tablespoons cooking oil (plus more for greasing)
• To serve: a little butter (optional)

Equipment

• Large mixing bowl and wooden spoon
• Heatproof bowl (that fits inside a pot) with a snug lid or foil
• Large pot with a lid and a trivet/rack
• Clean kitchen towel

Preparation

1. Combine the warm water, sugar, and instant yeast in a bowl, stirring to dissolve. Let the mixture stand until foamy and aromatic.
2. In a separate large bowl, whisk together the all-purpose flour, maize meal, and salt.
3. Pour the yeast mixture into the dry ingredients. Add 1 tablespoon of cooking oil and use a spoon or hand to bring the mixture together, adding more warm water as needed to form a soft, slightly tacky dough.
4. Knead the dough on a lightly oiled surface or with oiled hands, adding a small sprinkle of all-purpose flour only if it sticks excessively. Aim for a smooth, elastic feel.
5. Grease a clean bowl with cooking oil, place the dough inside, and cover with a towel. Let it rise until roughly doubled in size.
6. Grease a heatproof bowl with a thin film of cooking oil. Gently deflate the dough, shape it into a round, and set it into the bowl. Lightly brush the top with the remaining cooking oil to prevent sticking and drying.
7. Set a trivet or rack in a large pot and pour in enough water to sit just below the rack. Bring it to a steady simmer.
8. Cover the dough bowl tightly with its lid or snug foil. Carefully place it onto the rack, cover the pot, and steam steadily until the loaf is risen, springy, and a skewer inserted in the center comes out clean.
9. Remove the bowl from the pot, uncover, and allow the loaf to rest briefly. Invert onto a plate and let it settle before slicing.

How to Serve

Slice Leqebekoane into generous wedges and, if you like, swipe each piece with a touch of butter so it melts into the warm crumb. It’s excellent alongside rich gravies, bean stews, braised greens, grilled meats, or as a base under saucy vegetables. Leftovers can be pan-toasted with a dab of butter for a crisp edge and tender interior.

Tips and Troubleshooting

• If the dough feels too stiff to knead smoothly, work in a tablespoon or two of warm water until supple.
• If it seems too sticky, rest it briefly, then add the slightest dusting of all-purpose flour as you knead.
• Maintain steady steam: if the pot runs low, top up with hot water to keep the environment moist without cooling the pot too much.
• For a softer crumb, brush the surface with a little butter as soon as you unmold the loaf.