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Bone Soup with dombolo

Bone Soup with dombolo

Bone Soup with dombolo
Recipe: Boitumelo 'ChewMe' Mogoai

Serves: 4
Preparation: 20 min
Cooking:  1 hour 40 min

Bone soup
1 kg meaty beef bones

¼ cup oil
2 tbsp unsalted butter
1 onion
3 cloves garlic, chopped
2 carrots, chopped
2 stalks celery, chopped
2 full sprigs thyme
1 cup split peas
1 ¼ ltr water, more if needed
1-2 tbsp sugar
salt and pepper to taste 

4½ cups cake flour
3tbsp oil, plus extra to grease the ramekins or steaming bowl
1½ tsp salt
1 pack instant dry yeast (10g)
4 tsp sugar, more if you want to taste the sugar
2-3 cups warm water

Mix the dry ingredients in a large bowl, then add in the oil before mixing in half of the warm water. Add more water as you go but mixture should not be too wet. Knead the mixture until it comes together into a dough and does not stick to your hands. Transfer the dough to a large greased bowl, cover with plastic wrap and kitchen towel and place in a warm place to allow to proof (double in size). This can take between 30min to an hour. Once it has risen, press the dough down, releasing the air, and knead for another three to 5 minutes. Repeat the wrapping and proofing process a second time. Once the dough has risen for the second time, steam it in a pot to make one large dombolo in a greased bowl. Alternatively, you could transfer the dough into greased individual ramekins and cook in smaller portions using the same steaming method.

Bone Soup
In a large saucepan, fry onions, celery and carrots for about 2 min. Add garlic, thyme and beef bones and saute for another 2 min on medium to high heat while stirring. Add split peas, 1 tbsp sugar then season. Stir thoroughly before adding water. Cook on medium heat for 20 min before reducing to low and cook for 1 hour. Try not to open the pot unless to add more water. Soup is ready once the little pieces of meat are tender. Stir in the butter for that added richness. Adjust seasoning if necessary and serve hot with dombolo.

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