AUTHOR: MARETHA MAARTENS
This recipe is for 5 kg dunkers.
NB. Dijo: Sesotho, meaning: FOOD.
About: The recipe for DIJO DUNKERS has by developed by two South African sisters who call themselves THE SISTERHOOD AT SUN SONG.
This recipe is the intellectual property of THE SISTERHOOD. It is entrusted to Breadline Africa because THE SISTERHOOD AT SUN SONG cares.
The recipe for Dijo Dunkers may not be used under any other name for commercial purposes of any other nature.
a. 2.5 kg Nutty wheat,
b. 1 kg oats (Jungle, Bokomo, supermarket chain home brand)
c. 1 kg brown sugar
d. 1 tablespoon baking powder
-Mix well.
Then add the following:
e. 1 tablespoon bicarbonate of soda
f. 1 tablespoon salt
g. 1 liter full cream milk, fresh or sour
h. 1 liter 100% apple juice
i. 3 tablespoons grape vinegar
j. 1 bottle canola oil (750 ml)
k. 2 cups digestive bran or molasses bran soaked for 2
minutes in 2 cups warm water.
Optional, added nutrition, any or all of the following
l. 1 cup wheatgerm
m. raisins (500 g)
n. crushed nuts
Method: easy does it:
1. Preheat oven to 180ºC.
2. Grease 2 large flat baking pans of 4 smaller ones.
3. Put ingredients and large plastic or enamel bowl on table.
4. Wash your hands, the ingredients are to be mixed with your hands.
5. Mix ingredients a,b,c and d.
6. Add ingredients e-f.
7. Mix well, no need to knead.
8. Put into baking pans,
9. Bake for 40 minutes or till golden brown and done.
10. Cut into strips, 8cm by 2½ cm.
On sunny days in Africa:
11. .... put moist dunkers on cardboard, baking trays, linen tablecloths in the sun, cover with table net.
12. Dry in the sun till sunset.
13. Pop dry dunkers into the oven, dry at 65 to 80 ºC for one to two hours. Leave the oven door slightly open.
(Note: This is the way we do it. Step 13 may be omitted. The dunkers will be just as nutritious, but they won’t be quite as crisp. And they will have a different flavour, as if the dunkers have been spiced with the qualities of the wind of your region.)
In other parts of the world: Just dry the dunkers in the oven at 65 to 80ºC. Leave the oven door slightly open. Drying time: about 6 hours.
14. Pack into plastic bags like bread bags, seal.
15. Dijo Dunkers can be kept for months and are easy to transport.
----------------
How to use:
Dijo Dunkers can be eaten dry, like bread: no other spreads needed.
Dijo Dunkers can be dunked into tea, milk, coffee, hot water. The elderly and the very young can take them in in this way.
Dijo Dunkers can be crumbled into milk or boiled water. It can be stirred to make a porridge for infants and those who need to be spoon-fed.
3 to 4 Dijo Dunkers = a complete breakfast or supper.
2 Dijo Dunkers = a nutritious ‘’school sandwich.’’
3-4 Dijo Dunkers = a survival meal.
--------------------
Note:
Dijo Dunkers don’t contain eggs.
Dijo Dunkers contain no preservatives, not a single artificial ingredient to enhance the flavour, texture or colour.
What you see is what you get.
