Recipes
around
the World
Chimodho
Zimbabwe
Cook Time:
Serves:
20 - 25 Minutes
2 - 4 Servings
Ingredients
Base Ingredients
• 2 cups (240 g) cornmeal (maize meal)
• 1 cup (120 g) all-purpose flour
• 1/2 cup (100 g) sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup (240 ml) milk
• 1/2 cup (120 ml) vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 1 cup (150 g) raisins or dried fruit (optional)
Preparation
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Grease a 9x5 inch (23x13 cm) loaf pan or line it with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt.
Mix well to ensure the ingredients are evenly distributed.
Mix Wet Ingredients:
In a separate bowl, beat the eggs.
Add the milk, vegetable oil or melted butter, and vanilla extract to the eggs. Mix well.
Combine Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients.
Stir until just combined. Be careful not to overmix.
If using raisins or dried fruit, fold them into the batter.
Bake the Bread:
Pour the batter into the prepared loaf pan.
Smooth the top with a spatula.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the bread to cool in the pan for about 10 minutes.
Remove the bread from the pan and transfer it to a wire rack to cool completely.
Slice and serve the chimodho as a snack or with tea.
Enjoy your meal!