Umleqwa, tomato and onion stew with dombolo

Prep time
Cook time

Let the magic of time cook the chicken for a perfect family meal.


  • 6 - 8 pieces Goldi Hardbody Tray Pack
  • 10 cups (2,5l) water
  • 1 cube of chicken or vegetable stock
  • 1 (50g) instant tomato soup pack
  • 2 onions, quartered
For the dombolo
  • 5 cups (625g) white bread flour
  • 1 tsp (5ml), salt
  • 1 Tbsp (15ml) sugar
  • 1 x 10g pack instant dry yeast
  • 1 ½  cups (375ml) lukewarm water (body temperature)
  • ¼ cup (60ml) oil


  • 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 little water, and add 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 to a floured surface and knead for 10 minutes.
  • The dough should be smooth and, when pressed, bounce back.
  • Place dough into a greased bowl, cover and let double in size for 20 minutes.
  • Punch down the dough and roll it into golf ball size.
  • Place 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 properly sealed, and cook on medium to low for 1 hour, till dombolo is cooked.
  • Serve immediately.