Ujeqe & Ubhonsisi Recipe - A Taste of Zululand
- Pierce Jones
- Aug 6
- 5 min read
Yeasty steamed bread served up with a rich bean stew straight from the table of Shaka Zulu.
Long before modern South Africa came into being, the Zulu Kingdom rose in the early 19th century as one of the most formidable and organized powers in southern Africa. Under the leadership of Shaka Zulu, the kingdom not only transformed military strategy across the region, but also solidified a cultural identity that continues to shape Zulu life today.
And just as Zulu warriors once marched with precision and discipline, the food they ate reflected a similar balance of simplicity, strength, and sustainability.
In the time of Shaka Zulu, meals were not elaborate but practical. The Zulu diet centered around what could be cultivated, foraged, or herded. This meant maize, millet, sorghum, pumpkins, wild greens, and legumes were staples, alongside milk and meat from cattle, which held immense social and spiritual value.
While cattle were symbols of wealth and often reserved for ceremonial occasions, milk—particularly sour milk known as amasi—was a regular source of nourishment. Meat was eaten less frequently and with great respect, often shared communally and ritually.
What Shaka Zulu himself ate is not extensively documented, but historians and oral tradition suggest his diet was aligned with the Spartan ethos he imposed on his warriors. Shaka was known to favor minimalism, eating sparingly and training his soldiers to endure long stretches of physical exertion without depending on heavy meals.
It’s likely his meals consisted of porridge made from sorghum or millet, soured milk, and legumes. These were foods that could sustain strength without luxury.
As the Zulu nation expanded and came into increasing contact with colonial forces, the introduction of new crops and European influences began to shift the culinary landscape. Maize quickly overtook sorghum and millet as the dominant grain due to its high yield and adaptability.
New cooking methods and ingredients were adopted, and over time, Zulu cuisine became a blend of ancient practice and practical adaptation. Yet, despite these changes, some dishes retained their place at the center of home and hearth.
Few foods are more deeply loved and widely eaten in the Zulu heartland than ujeqe and ubhonsisi. Ujeqe is a steamed bread, traditionally made by wrapping soft, yeasted dough in banana leaves or plastic and placing it in a covered pot to steam slowly.
The result is a moist, slightly sweet, sponge-like bread that holds the aroma of the vessel it was cooked in. Ujeqe is not baked but steamed, a reflection of older cooking methods used long before ovens or modern appliances were available. The bread is often served with ubhonsisi—slow-cooked sugar beans simmered with onions, tomatoes, and sometimes a hint of curry powder or chilies, depending on the family tradition.
Ujeqe and ubhonsisi are not flashy dishes. They are humble, deeply satisfying, and made to feed many. But within their simplicity lies the memory of a kingdom. Eating them today connects you to the same grains and legumes that once sustained warriors, farmers, and herders. These are dishes that speak of home, of community, and of survival through generations of change.
In rural areas of KwaZulu-Natal, the tradition of steaming bread in a pot over an open fire still continues. It’s often a task passed down from grandmother to granddaughter, a way of teaching more than just cooking. In each bite of ujeqe there is patience, history, and a quiet sense of pride.
In the cities, you might find these same dishes at street stalls or small township eateries, served alongside grilled meats or spicy chakalaka. But their soul is unchanged. They remain rooted in the soil and the rhythm of Zulu life.
And in a modern world where fusion and novelty often take center stage, these dishes remind us that sometimes the most powerful flavors are those that never had to change to be remembered.
Ujeqe & Ubhonsisi Recipe
Prep time 45 minutes | Cook time 2 hours | Serves 4
Ingredients:
For the Ujeqe (Steamed Bread)
4 cups cake flour or all-purpose flour
1 packet (10g) instant dry yeast
3 tablespoons sugar
1 teaspoon salt
2 cups warm water (approximate)
2 tablespoons cooking oil or melted butter
Extra flour for kneading
For the Ubhonsisi (Sugar Bean Stew)
2 cups dried sugar beans (or 2 cans cooked sugar beans) - kidney beans are fine
1 onion, finely chopped
2 tomatoes, grated or finely chopped
2 cloves garlic, minced
1 tablespoon curry powder (optional)
1 teaspoon paprika or chili powder (optional)
Salt and pepper to taste
3 tablespoons cooking oil
Water or vegetable stock as needed
Instructions
1. Prepare the Beans (If using dried beans):Soak the sugar beans overnight. Drain, rinse, and boil in fresh water for about 1 hour until soft. Drain and set aside. If using canned beans, skip this step and rinse the beans well.
2. Make the Ujeqe Dough: In a large mixing bowl, combine flour, yeast, sugar, and salt. Gradually mix in the warm water until a soft dough forms. Add the oil or butter and knead for 8 to 10 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
3. Start the Ubhonsisi Stew: While the bread is rising, heat oil in a pot over medium heat. Add the chopped onion and sauté until golden. Add the garlic, curry powder, and paprika. Cook for 1 minute. Stir in the grated tomatoes and cook for about 10 minutes, until the mixture becomes saucy.
4. Finish the Ubhonsisi: Add the cooked (or canned) beans to the tomato mixture. Stir to combine. Add a splash of water or stock to reach your desired stew consistency. Simmer on low heat for 15 to 20 minutes. Season with salt and pepper to taste. Keep warm while you finish the bread.
5. Steam the Ujeqe: Once the dough has risen, punch it down and shape it into a ball or log. Place it in a greased metal or enamel bowl, or wrap it loosely in greased plastic (like a clean shopping bag). Put it into a large pot with a little water at the bottom. Set it on a trivet or inverted saucer so it doesn’t touch the water. Cover the pot tightly and steam over medium-low heat for 1 to 1.5 hours, topping up the water as needed. Do not lift the lid often.
6. Serve: Once the ujeqe is done, let it rest for 10 minutes before slicing. Serve warm, with generous spoonfuls of ubhonsisi ladled over the top or alongside.