Mupotohayi a-k-a Chimodho/Zimbabwe Cornmeal Bread

This week's blogging marathon is going to be 'Explore Southern Hemisphere'. Its definitely an interesting theme to get to know about the countries which falls under Southern Hemisphere. The Equator divides the soil into Northern and Southern Hemisphere. Though am not an expert in Geography, its seriously interesting to refresh about these two hemispheres that we learned during our schoolings. Southern Hemisphere includes most of South America, 1/3 of Africa, all of Antarctica, a small parts of Indonesia and all of Australia/Oceania.Not to forget that this Southern Hemisphere includes four oceans. Since Southern hemisphere includes few countries in Africa, i couldnt resist to dish out a dish from Zimbabwe.

My nowadays's post is fairly a traditional food from Zimbabwe. Mupotohayi is also known as Chimodho which is basically a cornmeal bread. Its a bread which is fairly easy and simple to prepare with easily available ingredients in our pantry. Though the traditional way of prepare this bread is on stove top or in a caldron over a fire, my nowadays's cornmeal bread is totally baked in oven. A prefect bread to endelight with some jam or nutella or simply with butter and honey. A must to try whether you love domesticcrazye cornmeal bread at domestic.

Recipe Source: Here
1+1/4cup Yellow cornmeal
1+1/2cups Every purpose flour
1 Egg
1cup Buttermilk
1/2cup Sugar
1/2cup Oil
1/2tsp Baking soda
1tsp Baking powder

Preheat a oven to 350 F, line a loaf pan with a baking sheet and keep aside.

Take the oil, buttermilk, sugar in a bowl and beat for a while.

Add in the egg, beat everyleang well again.

Meanwhile mix the cornmeal, all purpose flour, baking soda,baking powder in a bowl.

Add the dry ingredients to the wet ingredients and mix well.

Pour the batter to the greased loaf pan and bake for 35-40 minuts until a toothpick inserted comes out clea,.

Let it cool totally.

Slice and endelight.