Recipe: Ash cake

Mealies and grains were initially unknown to the Khoi. Instead they used the finely ground roots and bulbs of plants mixed with water or milk to make bread-like cakes that were baked in hot ashes.

Makes 4 cakes

Resting time: 30 min

Baking time: 30 min

1 kg stoneground bread flour

2 packets (10 g each) instant yeast

pinch salt

about 500 ml (2 c) lukewarm water and milk mixture

honey to serve

Mix the flour with the instant yeast and salt. Add just enough lukewarm water and milk to make a stiff dough. Knead well until the dough no longer sticks to your hands. Leave to rest for about 10 minutes. Shape the dough into fairly large balls. Leave to rise. Arrange the cakes in hot ashes and also cover them with hot ashes. Bake until the cakes sound hollow when tapped. Remove the cakes from the ash and knock off the ash. Serve with honey and butter if desired.

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