Dombolo, or iDombolo, is South Africa’s traditional steamed bread, but the dough can also be turned into dumplings or used to make vetkoek, another great local tradition. It is deeply satisfying to make, moist and delicious just as it is, spread with butter.
Duck meat wasn’t always rare and perfectly pink. An old-fashioned roast duck was cooked for as much as two hours, even more, and all the way to the bone. And you could roast your potatoes in the duck fat that drips into the pan below. It’s a recipe worth revisiting.