South African Traditional Steamed Bread

Discover Nosipho’s family recipe – and try your hand at a bread that rises with memory.

Jump to Recipe
“It's a very special meal, one of a very few recipes I was specially taught by my late grandma. I now use this meal to remember her by and all the memories which I now have left of her.”

by Nosipho Nkosi who works in Customer Service in South Africa

From a grandmother’s kitchen in South Africa to Nosipho’s table today: a bread baked in memory, shared with love.

She learned to make it at her grandmother’s side—guided by quiet instructions and loving hands. Some meals linger in the heart long after the last bite, and for Nosipho, this traditional South African steamed bread is one of them.

Passed down from her grandmother, the recipe carries more than just ingredients. It’s a reminder of love, a symbol of resilience, and something she treasures deeply.

Steamed gently rather than baked, the bread is a staple in many South African homes. Nosipho still prepares it just as she was taught: measuring by feel, waiting patiently, and honoring the hands that once guided hers. It’s simple, comforting, and rich with meaning.

Make it on a quiet afternoon, serve it with something hearty, and let it remind you—as it reminds Nosipho—that those we love live on in the meals we carry forward.

Side Dish

Vegetarian

Preparation time: 120 min

Ingredients:

  • 4½ cups cake flour
  • 1½ tsp salt
  • 2 tsp instant dry yeast
  • 4 tsp sugar
  • 2 cups warm water

Preparation:

Mix the flour, sugar, water, yeast, and salt in a mixing bowl to form a very loose dough. Knead the dough for about 10 minutes by gripping it and slapping it against the sides of the bowl until it no longer sticks to your hands.

Transfer the dough to a large, greased enamel bowl, cover it with cling film, and place it in a warm spot for about an hour, or until it has doubled in size.

Once it has risen, punch the dough down to release the air, then knead it again for another five minutes. Bring water to a boil in a pot large enough to hold the enamel bowl. Once the water is boiling, place the bowl with the dough inside the pot and steam it for one hour.

Variations & Tips:

Best served with curry/stew.

Download Recipe

Discover more of our Logbook stories


Beyond the Helm

In this series, it’s the people behind the voyage who take the lead – sharing their own glimpses into everyday maritime life.

Read more

Time and Tides

Take a quiet trip through time: Insights from Hapag-Lloyd's history.

Read more

Chicken Biryani

Follow Somasundaram’s recipe and bring the flavors and spirit of a family celebration to your table.

Read more

Mango Pomelo Sago

Make Kit Ying’s version of this modern classic—light, fruity, and ready in under an hour.

Read more

Underway

From rickshaws to regional trains—these stories show how our colleagues around the world make their way to work, one commute at a time.

Read more

Sri Lankan Lentil Dhal

Cook, simmer, and see for yourself – Greta’s favorite dhal recipe starts here.

Read more

Salvadorean Pupusas

Discover this hearty Salvadorean classic - best enjoyed as a starter or side.

Read more

Your Photos

From portside sunsets to open-sea snapshots: These are the images that caught our colleagues’ eyes. Take a look through their lens.

Read more

Yam and Egg

Recreate Ayomide's recipe and experience a cherished Nigerian staple.

Read more

Seafarer Stories

What’s it really like to live and work where the horizon never ends? Step aboard and discover a multitude of stories from life at sea.

Read more

New Edition

Stay tuned! Our brand-new edition of Logbook, coming in August 2025, is waiting just on the horizon.

Coming in August