in Africa

Elephant foot bread

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Ingredients for 1 servings:

  • 500 g potatoes
  • 1 kg flour
  • 3 tbsp salt
  • 25 g yeast (dry yeast)
  • 1 liter of warm water
  • Flour

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Traditionally from Kenya

Boil the potatoes, let them warm to lukewarm, and then mash them. Add the flour, salt, and yeast to the potatoes and form a well. Pour the lukewarm (but not too hot) water into the well and gradually knead it into a dough. Shape the dough into a ball, place it in a greased bowl, and let it rise in a warm place for about 1 hour. Then shape the dough into a loaf of bread (round or oblong) and place it on a floured baking sheet. Flatten the top slightly. Let it rise for 20-30 minutes. Bake the bread in an oven preheated to 200°C for 60-75 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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