Umfino Pap

Imifino is actually an isiXhosa/isiZulu collective noun describing most green leafy vegetables. However, growing up - we were sent to go pick specifically, the leafy greens that grew wild as weeds along river banks and the gravel road in rural Eastern Cape, from a plant called utyuthu (amaranthus hybridus). The leaves are an amazing food source that grows freely, costs us nothing and is packed with nutrients. Unfortunately now living in JHB, I don't have access to this nutritious plant so I use spinach and kale. Any leafy green vegetables would work though.

Ingredients

1. 2½ cups of water

2. 1 cup of shredded kale

3. 1 cup of shredded baby spinach

4. 2 medium potatoes, peeled and diced

5. 1 teaspoon of aromat

6. ½ cup of maize-meal

7. 1½ cup cup of polenta

8. 1 vegetable stock cube

9. 5 tablespoons of margarine

10. Salt and pepper to taste

Method

Pour water into a large saucepan and boil. Add potatoes, aromat, vegetable stock, salt and pepper and simmer for 15 minutes. Add kale and spinach.

Lastly, stir in the maize-meal, polenta and mix thoroughly with a wooden spoon, until mixture is smooth and stiff. Add butter and allow to simmer for 25 minutes on low heat, stirring occasionally. Serve warm and eat with your hands:)