Soft, pillowy steamed dumplings made from flour dough, cooked on top of a simmering stew to absorb its flavours.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: served on top of stew in pot
Accompaniments: beef stew, chicken stew
Instructions
-
1
Mix flour, baking powder, and salt. Rub in butter.
-
2
Add water gradually and mix to form a soft dough.
-
3
Shape into small balls.
-
4
Place dumplings on top of a simmering stew.
-
5
Cover tightly and steam 15-20 minutes without lifting the lid. Serve with stew.
Did You Know?
The golden rule of matemekwane: never lift the lid while they are steaming, or they will collapse — a lesson every young cook learns the hard way.
Chef's Notes
Equipment Tips
- pot with lid
- mixing bowl
- spoon
Accompaniments
The Story Behind Matemekwane
Matemekwane are Botswana's answer to dumplings, developed as a way to extend a stew into a complete meal. They are a staple of Setswana home cooking, especially during colder months when a warm, filling dish is needed. Every Motswana grandmother has her own secret to perfectly fluffy dumplings.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!