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South African heritage breads are not only deliciously diverse but also have companionship baked, fried or steamed into each and every dough.

Isinkwa sombila and isonka wombila fall is deeply delicious. Steaming is a relatively rare cooking method in the West but is common in Asia (think bao buns) and across Africa where oven ownership is often recent and still rare in poorer communities. Steam rather than the dry heat of an oven creates a unique and wonderful texture – smooth, gossamer thin, slightly stretchy skin (rather than a baked crust) and an airy yet firm interior ideal for soaking up sauce. There are endless arguments as to South Africa’s steamed bread terminology. Whether the moniker “ idombolo” can be translated...