Page 57 - Through the eyes of an African chef

Imifino yezintanga nophuthu – Pumpkin leaves with crumbly maize meal
I call it spring in a bowl. Nothing tastes like imifino yezintaga (pumpkin leaves). They are my favourite green! How I feel about imifino yezintaga is probably how the Chinese feel about bok choy: Don’t add much; it’s best on its own. When I first tasted couscous at cookery school, I thought it was just like super-fine phuthu.
INSTRUCTIONS
Clean imifino thoroughly and chop roughly.
On a very low heat, heat the oil then cook finely chopped onion until translucent.
Place imifino into the pot and close the lid. Let simmer for about 10 minutes, stir and cook until soft.
TO SERVE
Serve with uphuthu (crumbly maize meal). See recipe on page 56.
INGREDIENTS
300g imifino (pumpkin leaves) 5ml olive oil
1 small onion, finely chopped Salt and pepper to season
THROUGH THE EYES OF AN AFRICAN CHEF
SERVES 2–3
PREPARATION TIME 5 MINS COOKING TIME 15 MINS
[ chapter two ] MAINS AND SIDE DISHES 55