This traditional bread is usually baked on hot coals in a cast iron frying pan with a lid.


  • 1 cup sweet potato or cassava flour,
  • 1 cup maize/ sorghum or millet flour,
  • 1 cup wheat flour,
  • 2 standard size eggs,
  • 1-heaped teaspoon salt,
  • Half a teaspoon baking soda,
  • Water as required,
  • Sugar to taste.


  1. Mix all of the flours, salt, soda and sugar in bowl.
  2. Add in the eggs, then water, to get a soft dough
  3. Grease the walls of a pot with margarine, and then shape the dough inside the pot.
  4. Bake the bread till browned.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.


  1. Well put like a true Zimbabwean indigenous bread it is. Whilst most of us have commercialized the farming of sweet potato, the problem comes when you want to have it ground into flour. It seems no one does that here in Harare. If you can assist, kindly point me in the direction where I can have it done.

    Thank you again for this article.

    • Thanks for your kind words!
      Check out our directory section for sweet potato flower. I believe that Afrideli does it.

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