Name: Madombi: Dumplings from Botswana
Total time: 65 min
Yield: 4 servings
Ingredients: 1 1/4 cup Warm Water; 2 tsp Sugar; 2 1/2 Tsp Yeast; 3 Cups All purpose flour; 1 1/2 tsp Salt

Madombi are light, airy steamed dumplings, a staple in Botswanan cuisine. Made from a simple yeast dough, they get their unique texture from steaming directly on top of a bubbling stew in the oven. The dough comes together quickly and rises until doubled, then gets shaped into balls before its final steam. They emerge from the pot risen and light golden, ready to soak up all the stew's goodness.

Recipes.zone

July 25, 2026

1h 5mServes 4

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Ingredients

For 4 servings

11/4 cupWarm Water
10mlSugar
21/2 tspYeast
375gAll purpose flour
11/2 tspSalt

vegan vegetarian

Method

7 steps · 1h 5m total

01
Prepare Your Stew
This recipe requires a stew to steam the dumplings on top of. The stew should be cooking at about 180℃ or 350℉, and needs to be in a lidded, oven-proof pot. You'll add the dumplings during the last thirty minutes of your stew's cooking time.
02
Activate the Yeast
In a measuring cup, combine the 1 1/4 cup warm water, 2 teaspoons sugar, and 2 1/2 teaspoons yeast. Let it sit until it gets foamy, which should take about 5 minutes.

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Main course

Spanish Chicken

Mix and Knead Dough

To a stand mixer bowl (or a large bowl if mixing by hand), add the 3 cups all-purpose flour and 1 1/2 teaspoons salt. Stream in the water-yeast mixture while kneading. Continue to knead for several minutes after the dough comes together, until you have a smooth ball.

Let Dough Rise

Place the ball of dough in an oiled bowl, cover it, and leave it to rise until it has doubled in size, which usually takes about 1 hour.

Divide the Dough

Once risen, divide the dough into 10 equal portions if you want large dumplings, or 12-14 portions for smaller ones.

Shape Dumplings

Shape each portion of dough into a smooth, round ball.

Steam the Madombi

During the last thirty minutes of your stew's cooking time, place the shaped dumplings directly on top of the stew. Gently push them down a bit into the liquid. Cover the pot tightly and return it to the oven for 25-30 minutes. The dumplings are done when they're visibly risen and light golden.

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Nutrition