A dense, slightly crumbly bread made from maize meal, baked or cooked on a griddle. This golden-crusted bread has a subtle sweetness from the corn and pairs perfectly with stews and relishes.
Nutrition & Info
Equipment Needed
Instructions
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1
Preheat oven to 180°C (350°F)
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2
Mix maize meal, salt, and sugar in a bowl
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3
Pour in boiling water and stir quickly
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4
Add melted butter and beaten egg, mix well
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5
Press the dough into a greased baking pan
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6
Bake for 30-35 minutes until golden on top
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7
Let cool slightly before slicing
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8
Serve warm with butter or alongside stew
Did You Know?
Poone was traditionally cooked buried under hot coals, giving it a distinctive smoky crust. Modern versions baked in ovens are considered convenient but purists insist the coal method produces the best flavor.
Chef's Notes
Equipment Tips
- mixing bowl
- cast iron skillet or baking pan
- oven or fire
The Story Behind Poone
Poone is one of the oldest bread forms in Basotho cuisine, made from locally grown maize that has been the staple grain of the region for centuries. The bread predates wheat flour imports and represents indigenous baking traditions.
The technique of burying dough in hot coals was ingeniously practical, requiring no special equipment. This method was used by herders in the mountains who could prepare poone at their remote cattle posts.
As wheat flour became available, some cooks began blending it with maize meal, but traditional all-corn poone remains the most culturally significant version.
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