From South Africa (Zulu ujeqe, Setswana dipapata, Xhosa rostile).
Pin · South Africa (KwaZulu-Natal centroid, Zulu ujeqe) · historical or cultural region, not a town
- Region
- Africa
- First record
- Not dated yet
- Fold
- Bun
- Cooked
- Steamed (separately) or atop stew
Anatomy
Inside
- Wrapper
- Yeasted wheat dough
- Filling
- Yeasted dough
- Cooked
- Steamed (separately) or atop stew
- Served
- Oxtail, tripe, chicken stew; Sunday meals
- Size
- About 9 cm across
Not known yet We don’t yet have a written story, a recipe, a date for its first record, a dated or primary source or a precise place of origin for Dombolo. What we do have is below, with its sources.
Range
Where
Open the map →
How sure we are
Evidence
Reasonably sure. Reference works agree, but we have not yet found a dated or primary source.
The grade comes from the project's source report and has not yet been checked source by source. How grading works.
First record No dated attestation found (earliest cited source 2011)
Notes from the research
Name debate: dombolo vs baking-powder "dumplings" (Sunday Times 2020). Yeast distinguishes it.
This entry is drawn from the World Dumpling Atlas, §6.23, the project's source report. Its grade, S secondary consensus, says how far that has been checked against a primary source.
History sources are from the atlas and not yet independently checked.
Family F
