Vegan Ujeqe noBhonsisi
A beloved and comforting traditional Zulu meal, Ujeqe noBhonsisi, reimagined completely plant-based. Ujeqe (steamed bread) is a soft, fluffy, slightly dense bread, perfect for soaking up rich sauces. It is served here with a hearty Bhonsisi (bean stew), featuring plump beans (such as sugar beans or kidney beans) slowly simmered in a savoury, warmly spiced tomato and onion gravy. This dish offers incredible depth of flavour and a satisfying texture combination, providing wholesome sustenance. Entirely vegan, this version delivers all the authentic taste and comfort of the traditional meal without any animal products.
Shared by semy
Time
200 min
Serves
6
Difficulty
medium
🛒 Ingredients
- #For the Vegan Ujeqe (Steamed Bread);
- 300 g cake flour or all-purpose flour
- 7 g instant dried yeast (1 sachet).. 1 tsp cane sugar
- ½ tsp fine sea salt.. 180–200 ml warm water (approx. 37-40°C)
- 1 tbsp vegetable oil — plus extra for greasing bowl and steaming tin
- #For the Vegan Bhonsisi (Bean Stew);
- 1 can (400g) sugar beans or kidney beans — drained and rinsed
- 1 tbsp vegetable oil.. 1 large onion — finely diced.. 2 cloves garlic — minced
- 1 fresh green chilli — finely chopped (optional, adjust heat to taste)
- 1 medium carrot — finely diced
- 1 medium potato — peeled, diced into small cubes
- 1 tbsp medium curry powder.. ½ tsp ground turmeric
- 400 g diced tomatoes (fresh or canned).. 250 ml vegetable stock
- 1 tsp cane sugar.. Salt and black pepper — to taste
- Fresh coriander or parsley — chopped, for garnish
👩🍳 Instructions
- 1
Prepare Ujeqe Dough: In a large bowl, mix flour, yeast, sugar, and salt. Gradually add warm water and 1 tbsp oil, mixing until a soft, slightly sticky dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
- 2
Start Bhonsisi (Bean Stew): While Ujeqe rises, heat 1 tbsp oil in a large pot over medium heat. Add onion and cook for 5–7 minutes until soft. Add garlic, chilli (if using), carrot, and potato. Sauté for 5 minutes. Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
- 3
Simmer the Bhonsisi: Add diced tomatoes, vegetable stock, drained beans, sugar, salt, and pepper. Stir well. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 30 minutes until vegetables are tender and the sauce has thickened. Stir occasionally.
- 4
Prepare Ujeqe for steaming: Once the dough has risen, gently punch it down. Grease a medium heatproof bowl or tin that will fit inside a larger pot for steaming. Shape the dough into a round or oval and place it in the prepared bowl/tin. Cover loosely and let it rise for another 30 minutes.
- 5
Steam Ujeqe: While the Bhonsisi finishes cooking, set up your steaming pot. Fill a large pot with about 5 cm of water, place a steaming rack or trivet inside, and bring water to a boil. Carefully place the bowl/tin with the Ujeqe dough onto the rack. Cover the large pot tightly with a lid and steam for 45–60 minutes until the Ujeqe is cooked through and springs back when lightly pressed. Do not lift the lid during steaming.
- 6
Finish and Serve: Once Bhonsisi is ready, taste and adjust seasoning. Stir in fresh coriander or parsley. Remove Ujeqe from the steamer, let cool slightly, then slice. Serve warm Ujeqe alongside the hearty Bhonsisi.