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Xaxaba Diphaphata (Botswanan Stove-top Muffins)
Xaxaba Diphaphata (Botswanan Stove-top Muffins) is a traditional Botswanan recipe for a classic sweetened quickbread leavened with baking powder that's cooked on a griddle and served with jam. The full recipe is presented here and I hope you enjoy this classic Botswanan version of: Botswanan Stove-top Muffins (Xaxaba Diphaphata).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Additional Time:
(+over-night soaking)
Serves:
4
Rating: 
Tags : Milk RecipesCake RecipesBotswana Recipes
This recipe is for a flatbread from Botswana. Actually, it’s a quickbread leavened with baking powder that’s a bit like a stove-top muffin and which is typically served with jam (this being a Southern African recipe, it has to be apricot jam). It's also one of those rare recipes beginning with the letter 'X'; though it represents the Bantu 'click' in this case.
Ingredients:
250g (2 cups) plain (All-purpose) flour
2 tsp Baking powder
1/2 tsp Salt
1 tsp Sugar
120ml (1/2 cup) Milk
Method:
In a wide bowl combine the flour, sugar, salt and baking powder. Mix well by whisking and then slowly add the milk to bring everything together as a dough.
Knead for 5 to 7 minutes until the dough is soft and elastic. Cover with a cloth and set aside to rest for 15 minutes.
When ready to roll out, divide the dough into four equal portions and roll each one out to 6mm (1/4 in) thick. Use a large 7.5cm (3 in) pastry cutter to cut out rounds. Re-roll any scraps and cut out more quickbreads.
Heat a griddle or heavy-based frying pan over medium-high heat and cook the diphaphatas on the hot pan (do not grease), reduce the heat to medium let it cook for 2 minutes on the first side, flip and cook the other side too for another 2 minutes.
When it browns on both sides, apply oil/butter and remove. You can keep them warm in the oven as your prepare the remaining quickbreads.
Enjoy the se stove-top muffins warm with your favourite jam or spread (I like a gingered marmalade).
Note that as well as this plain version, savoury versions are also made with the inclusion of spring onions, mushrooms, and cheese into the dough.
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