Alkubus (Nigerian Steamed Bread)
Alkubus is a steamed wheat bread from northern Nigeria.[1] It originated from Arabs.
- Prep
- 24 min
- Cook
- 57 min
- Total
- 1 hr 21 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Special equipment
Mold for cooking
Special equipment
Steamer
Special equipment
Stovetop
Procedure
Sift the flour into a mixing bowl. Mix in the yeast, salt, and baking powder.
Procedure
Mix in the water to make a dough, and knead it until cohesive and fully combined.
Procedure
Cover the dough and let rise for 1 hour.
Procedure
Gently deflate the dough.
Procedure
Grease a cooking mold, and transfer the dough to the mold.
Procedure
Cover the mold and place it in a steamer setup. Steam until cooked through and a skewer inserted into the center comes out clean.
Procedure
Remove from the heat and let cool.
Procedure
Unmold the steamed bread and serve.
Photo: jasonlam · CC BY-SA 2.0 · https://creativecommons.org/licenses/by-sa/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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