Method:

• Bring water to a boil in a large pot, add the stock cube and stir.
• Place chicken in water, cover and simmer for 2 hours.
• Dissolve the tomato soup with a bit of water, and add it to the Umleqwa along with the onions.
• In the meantime, prepare the dombolo: Mix dry ingredients together in a large bowl.
• Make a well in the centre of the flour mix, and add lukewarm water and oil.
• Slowly incorporate the water by mixing the flour into the liquid.
• Once combined, turn out onto a floured surface and knead for 10 minutes.
• The dough should be smooth and, when pressed, bounce back.
• Place the dough into a greased bowl, cover and let it double in size for 20 minutes.
• Punch down the dough and roll it into a golf ball size.
• Place the dombolo on top of the Umleqwa (make sure there is enough liquid to let steam; if not, add a cup).
• Cover, ensure the lid is sealed correctly, and cook on medium to low heat for 1 hour, until the dombolo is cooked.
• Serve immediately.