Malawian Burebrot

Ingredients

In this Malawian adaptation of Burebrot, we incorporate local ingredients and spices to infuse the dish with the flavors of Malawian cuisine. The addition of fresh vegetables adds a unique twist, providing a burst of freshness and a touch of spiciness to the traditional Serbian cornbread. We alse have the original recipe for Burebrot, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 cup (150g) finely chopped onions 1 cup (150g) finely chopped onions
• 1 cup (150g) finely chopped bell peppers 1 cup (150g) finely chopped bell peppers
• 1/2 cup (75g) finely chopped tomatoes 1/2 cup (75g) finely chopped tomatoes
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 14g, 2g
• Carbohydrates (total, sugars): 33g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a large bowl, combine the cornmeal, flour, baking powder, salt, paprika, and cumin.
3. 3.
   In a separate bowl, whisk together the buttermilk, vegetable oil, and eggs.
4. 4.
   Pour the wet ingredients into the dry ingredients and mix until just combined.
5. 5.
   Fold in the onions, bell peppers, tomatoes, cilantro, and parsley.
6. 6.
   Pour the batter into the greased baking dish and spread it evenly.
7. 7.
   Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the Burebrot.
• Bell peppers — Choose ripe and colorful bell peppers for a vibrant flavor and appearance in the dish.
• Cilantro and parsley — Fresh herbs add a burst of freshness to the Burebrot. Chop them finely for even distribution.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the batter.
• Serve the Burebrot warm with a dollop of butter or a drizzle of honey for added richness.
• Customize the vegetable mix by adding your favorite ingredients like corn kernels or grated carrots.
• Leftover Burebrot can be toasted and enjoyed as a delicious breakfast or snack the next day.
• Experiment with different herbs and spices to create your own unique flavor profile.

Serving advice

Serve the Malawian Burebrot as a side dish with stews, curries, or grilled meats. It can also be enjoyed on its own as a tasty snack or breakfast option.

Presentation advice

To enhance the presentation, cut the Burebrot into squares or wedges and arrange them on a platter. Garnish with fresh herbs or sprinkle some paprika on top for an extra pop of color.