Last updated on Jan 13th, 2021 at 12:56 pm
Recipe for Banana and Raisin Mpunyane (Sorghum Bread)
500g Sasko Self-Raising Flour
375ml (1½ cup) mabele meal
5ml (1tsp) salt
5ml (1tsp) Moirs Baking Powder
1 Nulaid Egg
450ml full cream milk
80ml Safari Raisins
Preheat oven to 180C
Soak raisins in warm water and microwave for 1 minute, set aside.
Sift together all the dry ingredients.
Rub in butter.
In a bowl or measuring jug, using a fork whisk milk and egg.
Add to the dry ingredients and knead until a dough is formed.
Add the pureed bananas to the dough and mix until blended.
Drain the raisins from the water and toss is a little flour, Add to the dough and mix.
Transfer the dough into two prepared pans and bake for 1 hour.
Remove from the oven and let the bread cool down in a wire rack.
Remove from the pan and continue cooling on the rack.
Make a thin syrup with orange marmalade and water, brush over the loaves, top and sides.
Serve with tea.
Mabele meal can be soaked in warm water first before using in the recipe but it gives the bread an interesting / different texture.
Water can also be used to replace milk in the recipe.
Baking margarine can be used to replace butter. There might be a difference in flavour
Recipe provided by Sasko. Visit their Facebook page for more delicious recipes.