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Alkubus

Also known as Alkubus (Hausa Steamed Bread)

Alkubus is a traditional Northern Nigerian steamed bread made from a yeast-leavened wheat dough that is cooked by steaming rather than baking — producing a soft, moist, pillowy bread with a fluffy interior and a slightly glossy skin. The steaming method gives Alkubus a completely different texture from baked breads — it is softer, moister and more yielding, with a subtle sweetness from the dough.

Alkubus, Nigerian cooking

Ingredients

  • 4 big cups of plain flour (all-purpose flour)
  • 1 teaspoon of instant dry yeast
  • 2 big tablespoons of sugar
  • 1 teaspoon of salt
  • 2 big tablespoons of vegetable oil or butter
  • 1 cup of warm water (approximately — add gradually)
  • 1 egg, beaten — optional, for a richer dough

Method

  1. 01

    Making the Dough. In a large bowl, combine the flour, sugar, salt and instant yeast. Mix the dry ingredients well. Add the vegetable oil and beaten egg if using. Add the warm water gradually, mixing as you go, until a smooth, soft, slightly tacky dough forms. The dough should be softer than bread dough — it should feel almost like a very soft pillow.

  2. 02

    Kneading. Turn the dough onto a lightly floured surface and knead firmly for 8 to 10 minutes until the dough is smooth, elastic and springs back when poked. Alternatively, use a stand mixer with a dough hook for 6 minutes on medium speed.

  3. 03

    First Proving. Shape the kneaded dough into a ball. Place in a lightly oiled bowl, cover with a damp cloth and leave in a warm place for 45 minutes to 1 hour until the dough has doubled in size.

  4. 04

    Shaping. Knock back the proved dough by punching it down gently. Divide into 2 equal portions for large rounds, or 6 to 8 smaller individual portions. Shape each portion into a smooth, round ball or a flat disc about 3 to 4 fingers width thick. Place each on a piece of banana leaf or greaseproof paper to prevent sticking during steaming.

  5. 05

    Second Proving. Cover the shaped dough loosely with a damp cloth and prove for a further 20 minutes.

  6. 06

    Steaming. Set up a steamer: fill the bottom of a large pot with water and bring to a rolling boil. Place the shaped Alkubus rounds on the steamer rack or in a bamboo steamer basket, leaving space between each piece. Cover tightly. Steam over high heat for 25 to 30 minutes without lifting the lid — opening the lid releases the steam and causes the Alkubus to collapse. The Alkubus is done when it is firm, fully risen and a skewer inserted into the centre comes out clean.

  7. 07

    Cooling. Remove carefully from the steamer. Allow to cool for 10 minutes before slicing — cutting too soon causes the centre to become gummy.

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