imbuya

Amaranth is abundant right now as Autumn sets in.

Across the globe, many communities seek out the new growth of wild greens in Spring and Summer – a delicacy long awaited through the colder months in Europe. There is a great revival of the popularity of ‘indigenous’ greens in East Africa. Now sold in large supermarkets, served in restaurants in Nairobi, and Kenyan farmers have increased the area planted with these greens by 25% since 2011.

r-red-amaranthus-2

Around here we call them imifino. In other places around South Africa, marogo is the common word to describe all manner of leafy greens. Jam packed with nutrients, often far surpassing that of more commonly eaten leafy greens like Swiss Chard and Cabbage. In Mpophomeni imifino is most often eaten with mielie meal, as a relish, but young leaves are great in salads, perfect to add to soups and stews or blend into your favourite juice mix.

Amaranth Amaranthus hybridus is one of the most popular greens, it grows profusely in poor soils requiring little watering or attention. There are many varieties – green or red, tall or creeping.  It is versatile and can be used wherever greens are called for in a recipe. Young leaves can be chopped into salad.

r-tall-red-amaranthus

Amaranthus leaves have heaps more Vitamin C than cabbage or chard – just 50g contains 100% of our daily needs.  The leaves are rich in protein, beta-carotene, iron, calcium, carbohydrates and fibre. Leaves are frequently dried and stored for winter use.  Seeds contain more protein than most other grains.

r-red-amaranthus-seed

Isijabane 

This is a popular way of using imfino.  While people often substitute easy to find imbuya these days (or even spinach), the very best imifino to use for isijabane is msobo and intshungu. These add a bitter taste and are perfect.

  • 500g greens
  • 1 or 2 chopped shallots or spring onions
  • 500g maize meal
  • ½ tsp salt
  • Cook the greens, chopped shallots and salt in a little water
  • Once the greens are cooked (5-7 minutes) sprinkle dry maize meal into the pot and stir as it absorbs the water. Add a little more maize meal and keep stirring for ten minutes over a low heat.
  • The finished dish should be very green and a soft porridge consistency.

If you really don’t like the idea of all that stirring you can cheat by cooking a little soft maize meal separately and then adding it to the cooked imifino.

r-amaranthus-seed-hand

Mary Kleinenberg’s  Crustless Quiche

  • 1 ½ cups of green Amaranthus leaves
  • 1 cup sliced mushrooms
  • 1 medium onion, sliced
  • 2 eggs
  • 1 cup milk
  • Chopper fresh coriander
  • Salt and pepper
  • Cheese grated

Steam the leaves until tender, drain and chop. Lightly fry onion and garlic, add mushrooms for about 5 minutes (do not overcook) Then add cheese. Arrange spinach and mushroom mix alternatively in a buttered pie dish.  Beat eggs and milk, add chopped coriander, salt and pepper. Pour the mixture over vegetables in the pie dish. Bake at 200C for about 35 minutes, until set and brown. Serve hot or cold.

r-wild-weed-green-soup

Nikki Brighton’s Wild Green Soup

Make the most of all the greens that are abundant now in late summer. If you are lucky some of your dried beans will be ready to harvest and make this an absolute feast.

  • 500g fresh borlotti, cannellini or haricot beans – cooked. You can use dried, it is just more splendid with fresh, home grown beans!
  • 2-4 red or white onions – chopped
  • 1 head of celery – chopped – leaves reserved
  • 1 head garlic – sliced
  • 500g Swiss Chard – stalks and leaves chopped
  • 1 bunch each basil, mint, marjoram, flat leaf parsley
  • 2 kgs of tomatoes (use fresh if you can find those plum/jam tomatoes, or have masses of cherry tomatoes in your garden, otherwise use tins)
  • Olive oil, salt, pepper
  • Lots different sorts of leaves including borage, young black jack, amaranthus, lettuce, beetroot and whatever you have handy
  • 1 fresh red chilli

Heat oil, fry onion and celery stalks gently until softened and brown. Add garlic, chard stalks, chilli and continue to cook until garlic starts to brown, then add half the basil, mint, marjoram and parsley and celery leaves. Gently fry to combine herbs, then add chopped tomatoes. Season and simmer for 30 minutes so the tomatoes reduce with the vegetables. Then add the rest of the leaves and the beans. Cook to combine – not very long so as to retain some of the vibrant green colour. Consistency should be very thick. Add water to thin if you like. Drizzle with olive oil.

We should all be planting and eating this vegetable. 

Amaranthus and a selection of other edible weeds is included in the imifino section of Mnandi – A Taste of Mpophomeni. Order a copy from mnandisales@cowfriend.co.za

Join Sthembile and Ntombenhle for a taste of imbuya and other leafy greens at lunch in the garden – Handmade lasagne, ijece, imifino, salad, veggie stew and cordial.

  • Cost: R100
  • Date: Friday 10 March, Sunday 9 April or Friday 12 May
  • Time: 12h00
  • Venue: Mpophomeni Garden on Mhlongo Road
  • RSVP: Ntombenhle 063 410 4697 Sthembile 079 153 3748

lunch6

 

 

Lucia Buthelezi

Growing up in rural Impendle, Lucia remembers her grandparents growing all the food they needed – huge pumpkins, lots of imifino, sugar beans, mielies, chickens, goats, sheep and cows. “My job was to fetch the water from the river far away, carrying big buckets on my head. I was always so happy when the rain came because that meant less work.”

r Lucia Buthelezi

Living in Mpophomeni she misses the fresh food – there is absolutely nothing fresh to buy at Sandile’s Tuck Shop near her home. Believing that everyone needs good food and there is no point depending on the government for everything, Lucia started the Silungiseni Senior Citizen’s Club in 2010, to grow food on vacant land near their homes to eat and to sell. Her own garden is full of onions, potatoes, cabbages and carrots, with a handsome peach tree in the corner. “We are going back to the old ways, we know how to hoe and use our hands, using umquba (manure), not chemicals. This will save us money and the food will also be healthier.”

r peach blossom

Lucia’s receipe for Preserved Peaches is featured in our cook book Mnandi – A Taste of Mpophomeni, with other stone fruit recipes.

  • 15 peaches
  • 1 cup sugar
  • 2 cups water

Peel peaches and cut them in half

Remove the pips

Dissolve the sugar in the water

Boil peaches in the sugar water for 15 minutes

Test with a knife tip to check they are soft

Heat clean bottles

Pour the hot peach mixture into the bottles and seal

Serve with yoghurt, ice cream or fresh fruit 

plums, on tree. cropped

Gogo Zuma’s Plums

Do not cut the plums. Place them in a pot covered with plenty of sugar and stew until soft and melting. Ideal to do in the Sunstove, then you know they won’t burn.

Plum Jam

  • 4 cups of peeled plums
  • 4 cups of sugar

Mix fruit and sugar, stirring until sugar is dissolved

Cook for about 45 minutes until fruit is a pulp

Cool a little while you warm up clean bottles with boiling water

Dry the bottles and pour the hot mixture into the bottles

Seal the top with melted candle wax and screw the lid on tightly

Vote With Your Fork

When we emerged from the underground station into sunlit Piazza Duomo, Ntombenhle exclaimed “I feel like I am on TV!”  The spires of the magnificent cathedral, thronged by colourful crowds and the buskers playing in each corner of the square was our first taste of Italy. Milan is not a bad place to start.

duomo-square

Ntombenhle and Nikki were part of the South African delegation to the Slow Food Terra Madre Salone del Gusto event, organized across the city – the 11th such event to bring together food activists and producers from across the globe to learn and share.  For five days, Turin became the cultural capital of global food biodiversity.

We began with a couple of days in Milan to acclimatise.  Trundling bags to Ostello Bello Hostel along streets bustling with pedestrians, trams and scooters.

A friendly welcome awaited us – cold drinks, free wifi, delicious food and a lovely view from our window.  We hung out on the roof terrace planted with herbs and veggies and thought about cooking our own supper from the array of Italian ingredients provided in the adjacent kitchen. No, we would spend our time exploring and let them do the cooking!

ostello-bello-street

When Ntombenhle and Penz visited Cape Town earlier this year, they loved the Hop on Hop off Bus tours, so we hopped on and off in Milan too. What a beautiful city!   Our favourite things were the millions of chimneys on top of the buildings and the ornate balconies clinging to the sides.

We stopped off at a park for a picnic lunch and in the late afternoon, explored the canalside Navigli area. It was very hot, so ice cream (gelato in Italian) was welcome.

navigli-milan

Two days later, we caught the train from the impressive Milan Central Station – where a giant apple sculpture got us in the food mood. From the train window we noticed how every scrap of land was being cultivated – right up to the rivers, roads and houses. There were crops and fruit trees everywhere.

milan-station-apple-sculture

Bound for Turin to join the seven thousand delegates from 143 countries, 300 Slow Food Presidia and 1000 food communities of the Terra Madre network from five continents –  representing a humanity that is united to discuss the great challenges which we must confront, above all the safeguarding of agricultural biodiversity, raising awareness and creating positive energy towards the objective of Slow Food: good, clean and fair food for all.

terra-madre-by-alessandro-vargiu-archivio-slowfood

Photo by Alessandro Vargiu from the Slow Food archive

There were about 400 delegates from Africa and 40 South Africans.  We all took turns manning the popular SA stand where we showcased hand harvested Baleni Salt, Rooibos tea, Marula Jam, Aloe honey, Zulu Sheep and Raw Milk Cheese.

sa-stand

Slow Food organised our accommodation with local SF members. Ntombenhle and Nikki stayed with the Bottignol/Farinetti family in Monticello d’Alba a couple of hours outside of Turin. They had a small ‘farm’ with extensive veggie gardens, lots of fruit trees, one donkey, one goat and a couple of chickens. We had lots in common with them (besides language!). They were caring and considerate hosts and we will be friends forever.

francas-table

Trying to decide what event to attend or where to begin exploring the hundreds of stalls was a challenge. As we were in the Africa section, we started there – feeling right at home amongst our colourful neighbours. “I never thought I would see these things with my own eyes,” commented Ntombenhle, “the different foods, the national dress, listening to the foreign languages. It was amazing.”

africa-and-europe

Naturally, Ethiopia had Forest Wild Coffee, Guinea Bissau – Farim Salt, Cape Verde showcased Raw Milk Goat Cheeses, Egypt the Siwa Oasis Dates.   Kenya had a wide range of products, including Ogiek Honey and Dried Nettles from the Mau Forest, Nzoia River Reed Salt, Pokot Ash yogurt and Lare Pumpkin.  From Madagascar – Alaotra Lake Ancient Rice Varieties and the Mananara Vanilla.  Marocco’s exhibition area showcased Argan Oil, Alnif Cumin, Zerradoun Salt, and Taliouine Saffron. Mauritania was represented by the Imraguen Women’s Mullet Botargo. The Ibo Coffee Presidium from Mozambique wants to safeguard Ibo island’s unique ecosystem where the plant still grows wild. São Tomé and Príncipe brought Robusta Coffee. From Senegal, Fadiouth Island Salted Millet Couscous – which preserves an ancient, traditional and original production line that links the earth with the sea. Sierra Leone had the Kenema Kola Nut used in drinks, Uganda showcased Luwero Robusta Coffee, the indigenous Kayinja Banana, the Climbing Yam and the Ankole Long-Horned Cattle, Tanzania the Arusha Stingless Bee Honey which is collected by a small group of beekeepers from traditional hives made from hollow tree trunk sections and hung from the roofs of houses, fences or the highest branches of fruit trees like mango, avocado and papaya.

african-traditional-dress

One hot afternoon, we kicked off our shoes with new friends from Lesotho – Mirriam and Ma-Lord.  They had produced a book of traditional food, so we had plenty in common and proudly showed off Mnandi. One of the Russian delegates we had met earlier joined us and we shared the last of the cherry brandy that she was promoting!

nikki-ma-lord-ntombenhle-mirriam

Without a doubt, connecting with like-minded people was the highlight.  We were even excited to meet the other South Africans as their stories and projects were intriguing too. Representatives from rural Limpopo, to hip-and-happening Khayelitsha, from the West Coast fisheries to the inspiring food events of Soweto, inner city gardening projects, markets, indigenous food processing, foraging and free range farming.  A vibrant and diverse bunch.

john-themba-lindelani

We attended workshops on all sorts of topics hosted by the Indigenous Terra Madre network. Particularly memorable was How Indigenous Food Systems Can Inspire Solutions. When it comes to global challenges such as climate change and global hunger, indigenous food systems are seldom considered. “Indigenous people are breeders of biodiversity – keen observers of nature and good innovators” said someone on the inspiring panel (made up of representatives from India, Philippines, Japan, Nigeria, Equador). The agroecological approach is just starting to be known in the Western world, while indigenous peoples have been using sustainable methods for centuries. Conclusion: “Who should really adapt?  Local indigenous systems or the modern commercial ones?”

terra-madre-panel

In the European section, our tastebuds tingled as we tasted strange micro greens and unusual herbs and flowers – purple yka leaves, sechuan buttons, salty fingers, sea fennel and oyster leaves, – produced in Holland.

micro-greens

We smelled, tasted and learnt about raw milk cheeses from Ireland, Czech artisan beer, Spanish saffron, Macedonian peppers and Albania Olive oil. We were astonished at how much cheese there was.

ntombenhle-cheese

We made friends with Palestinians and Iranians on our daily bus trips from the conference back to the village of Monticello d’Alba where we stayed. One day, Ntombenhle struck up a conversation with the folk in the Lebanon stand and swopped a copy of Mnandi for their gorgeous book Mezze – a Labour of Love, featuring traditional Lebanese food, produced by TV presenter and food activist Barabara Abdeni Massaad. This interaction epitomised the generosity and sharing of the event.

mezzeThe local branch of Slow Food organised evening entertainment for us (although we would have happily gone straight to bed!). On Heritage Day they provided an all local supper, with traditional music and dancing in a village hall. We sang Nkosi sikelel’iAfrica and Shosholoza as a thank you.  On another occasion we enjoyed pizza in the Alba town square, entertained by the wonderful CoroMoro – a group made up of asylum seekers from across Africa who live in the valleys of Piedmont.

ntombenhle-and-naudeNikki was among the first to be seated at the Wild Edibles presentation and workshop.  It began with a short video entitled Forest to Fork which illustrated how common food creates social cohesion, how the act of going out in a group to gather food and prepare food are essential components of strong communities.

20160923_134111A representative of the Bibomen Tribe from South Western Australia talked about the six seasons in her culture, the 150 indigenous tubers she knows to eat, the tragedy of the pioneer practice of removing deep rooted trees which dropped the water table and allowed the salt to rise to the surface creating barren landscapes. She also warned of the issue of wild food becoming trendy and the decimation which can follow. A couple from Chile talked about their indigenous fruits and battles with multi-national land grabbing; a Japanese woman suggested the reason we were gathered here was because women carry the information in our bodies that is part of the earth; a Kenyan man spoke about the effect climate change was having in his country. An activist from a Central Canadian tribe began with a prayer honouring the ancestors whom she believed were with us in this group. She spoke sadly of the elimination of bison (80% of the prairies are now gone), and the degradation of her people and more positively, about the hope her workshops on creation stories and indigenous food gardening gives to young first nation people.

sage-hazelnuts-applesThe Asian section was very unusual and much of the packaging was outstanding.   Nikki tasted shiso rice with wild mushrooms at the Japanese stand and Omiki – a fermented rice and sweet potato drink made by Shamans from Yuku Island.  The Philippines had a wide variety of food, but the most exciting find was Adlai – Coix lacryma-jobi.  Turns out that this is what we call Job’s Tears in South Africa (the grey seeds used in Zulu tradition for teething rings or, now popular as beaded necklaces).  “It tasted pretty good,” commented Nikki, tucking into a bowl served with kernels of corn, adding “they were excited to hear that it grew in South Africa too – albeit invading our wetlands.”  Besides being a substitute for maize and rice, it was also fed to livestock.

img_1328The strong, successful women on the panel of the session on Women’s Roles in Farming was inspiring. Quietly, the woman from Bukina Faso told how in her culture a woman must work four days in her husband’s fields and only one day in her own garden. She told of the circles women have started, to sing their seed songs and grow strong and how they are starting to teach men about their role in supporting women.

An Indonesian woman spoke of her work to promote entrepreneurship to ensure that not only did farmers have enough to eat but extra from cash crops too. She was proud to have contributed to keeping Indonesian products alive by adding value and creating export markets. A Spanish woman related her struggles to overcome patriarchy, how she broke with tradition to become the first woman to run the family farm. “Female energy is good. I feel deep love when I wake up in the morning and see my land. We do not have to exploit; we can have respect and balance.  We can fight together for change, rather than compete.”

women-in-agricultureLate one afternoon thousands of people gathered at the corner of Corso Cairoli and Corso Vittorio Emanuele II to march along the River Po, through the centre of Turin. This was an exciting and energising experience to be among thousands of people, many dressed in traditional costumes, waving national flags and bearing banners with universal messages that we all believed in. Save Biodiversity.  Vote with Your Fork.  They are Giants but We are Millions (referring to the power of the agricultural and food multinationals). There were marching bands amongst the crowds – we were fortunate to be just behind a particularly cool one and thoroughly enjoyed the music!

south-african-group-terra-madre-marchAlong the way we met giant non-gmo corn cobs.  The groups from South America were exceptionally vibrant and showed off a wide range of products – including chocolate, chillies, corn and pumpkins at their stand – when they weren’t making music!

At the end of the march we swopped small gifts of food from home with strangers. Carlo Petrini, charismatic President of Slow Food, welcomed us a Protectors of Biodiversity.  His message “We are a brotherhood, learn instead of only teaching. Give back to others, particularly to refugees and those affected by colonisation, share what we have.”  It was incredible to hear how people across the planet face similar struggles and feel just as passionate about good food produced without harm.

carlo-petriniWe loved an inspiring workshop on Women as Seed Keepers – safeguarding food and culture.  We learnt of many cooperatives and associations made up entirely of women (farmers, fishermen, chefs) We heard experiences from Brazil, Angola and Mozambique, where governmental bodies, along with citizens and small-scale farmers, have chosen to promote policies and actions aimed at safeguarding biodiversity. Agro-ecological farming, small scale farming and Nature farming was talked about a lot, but much to Ntombenhle’s chagrin, Permaculture was seldom mentioned, even though that was what was often meant.  She pointed out to the facilitators that many of the audience understood permaculture principles, so it would be a good idea to use familiar terms rather than confusing ones.

20160923_134111The volunteers working in the delegates canteen served delicious, good, clean, fair food every day. The long tables were a gathering place for animated conversation as we met new people, shared the day’s highlights and tasted new things – barley and farro salad, couscous, carrot soup, pasta with pesto or tomatoes or chicken, cured meat and cheese, fruit, bread and so much more.

farro-saladYou never knew if you would sit beside Egyptians or Australians or make a new friend. Ntombenhle met an Indian woman who told her – ‘Don’t make excuses, know your value, it is your business, you can do it.’  Nikki recalls a conversation with an American woman who ran an event catering business which focussed on food that incorporated the various needs of religious customs, food allergies, lifestyle preferences and medical conditions without making anyone feel uncomfortable or odd.

canteenValentino Park is beautiful. A magnificent location for such an important event.  Squirrels scampered on the lawns amongst those taking a break from the frenzy of the stalls and conferences.  It provided a sociable space to escape to, but usually with meaningful conversation. Ntombenhle used the opportunity to spread her “mulch, mulch, mulch” message when chatting to others who thought mulching made the garden look untidy!

valentino-parkNikki met vegan activists from England, hearing how the movement is growing rapidly and learning how they get their message across creatively. There was an entire Slow Meat section, where farmers, butchers, chefs, consumers discussed the consequences of exploding meat consumption on the planet. “Eat less meat of better quality” was the message.

On the banks of the River Po, the Slow Fish Tent was fascinating as commercial and small scale fishers from across the globe discussed ways of making fishing sustainable. Ideas clashed occasionally. Here we met the delightful singer and activist Olga del Madagascar.

ntombenhle-and-olga-de-madagascar

Terra Madre was the most incredible experience, not least because we learnt that common language is not the most important thing in communication – hugs, nods, smiles and hand gestures go a long way!  Carlo Petrini suggested that the greatest gift we would take from Terra Madre was recognising the value of others and seeing the pride of the farmers.  That is absolutely true.

We were not able to see or experience everything – not even close. The event was enormous and apparently, almost a million people attended over the five days.  These photos and words capture just a tiny part. Visit the Slow Food Terra Madre site to view incredible photos which illustrate the event so much more effectively than this article.   You can also read Nikki’s personal account of her trip to Italy here.

Do join us in Ntombenhle’s garden on Saturday 10 December as we celebrate Terra Madre Day with our new friends from across the world.  11am. Bring home grown, homemade, local, organic food to share. Perhaps your favourite Mnandi recipe?

ntombenhle-snail

Being an Owl Mother.

img_14681

I fell in love with birds of prey a few years ago while I was still a Game Ranging student. I don’t have a great eyesight so I was glad that I only had to familiarize myself with large-sh birds that would be easier to identify later. I soon found favorites in the Bateleur Eagle whose name means tight rope walker, the Gymnogene now called the African Harrier Hawk, the Lammergeyer also known as the bearded vulture and the common spotted eagle owl. I found that I did not want to persecute them for hunting my warm bodied cousins as I would persecute fellow human beings that do the same as the birds. In my modules I leaned of birds of the night, the Owl and the Night-jars and all the larger sized birds of prey of the day, from hawks to harriers, kestrels to falcon to kites, snake eagles to eagles to vultures and everything in between.

img_15941
Bateleur Eagles at Raptor Rescue

We fast forward to a month ago when I got the opportunity to look after a pair of barn owls, rescued after falling through a chimney at Midmar Dam. I was way more than excited, mind you I did not know of any stereotypes attached to witchcraft except for those in the Harry potter movies. I only knew of the owls full of wisdom from the movies that I watched during my childhood.

img_17911
Leftovers from owls.

It felt like I had opened a can of worms into the creepiest of worlds where witches hollow out the bodies of owls and give them an enema filled with Muthi to turn them into their own personal zombies and where diviners use the eyes of the murdered birds to grind into a mixture that leads them to seeing far into the future and through the darkness of human misery.

img_17291

But like all problems the owls are not the true culprits, we are the ones that dump rubbish illegally inviting the rats, where there are rats there are snakes and we hate the snakes as well even though the earth belongs to all those who live on it. Besides, we cannot except to inhabit the planet alone with the animals of our choice, that is against the true balance of nature and if we believe that witches commit such marvels, they should be able to commit them with whatever animal they wish.

img_17881
Pellets regurgitated by owls.

One of the strangest questions I received while spreading the, “owls are our friends” message was, “How will people tell the difference between the zombie owls and the project owls?”  This was tough to answer but I have never seen a zombie owl and neither had the person asking so it was safe to say let us speak only of the owls we have seen and know.

img_19991
Regular visitors.

The owls being of a predatory nature meant that I had to feed them a day old dead chicks. The first time I was confronted with the task, I found it quite daunting as they looked like they were still moving while I walked with them thawed in the plastic bowl.

img_17391
Day old chicks.

With more days passing and the same task repeated I grew immune. A while after their meal, each owl would regurgitate a pellet made of feathers and bones, sometimes the head of the chick would be in a pellets on its own still whole. My dogs Trevar and Sapphire tried to dig holes to gain access to the cage in the middle of the night to no avail though.

img_17841
Gugu at her favorite spot.

Now that the owls have been released, I have to admit that I do miss them. Even my mother who was septic at first warmed up to them, she was afraid of the screeching sound they make but Siphiwe and Gugu did not ever screech at night while they were in Captivity. The neighbors were delighted to have them around and kept checking on their well-being daily. Baba James Mlotshwa said he had so many rats in his yard that he wished they could circle over his house every night catching them.

img_18581
Kids at an owl talk at a Thembeni

We would like to extend gratitude to N3TC, Owl Box Project, Predatory Bird project and Raptor Rescue, this would not have been possible without them. We hope the pair breeds and more generations carry on the rodent eating legacy.

slide22

A Taste of Mpophomeni

Our cookbook, Mnandi

has just been printed and is available in the garden! Publication is sponsored by N3 Toll Concession. All money from sales is going to MCG projects – we are dreaming up some amazing things. It is very exciting.  Download a taste – Mnandi Teaser

mnandi-cover-no-p

In Mpophomeni, joy is a fundamental part of living. Here food is grown from the heart, meals are meant to be shared and stories are told with pride.  In this book of fresh garden food, the people with their hands in the soil and their creative customers share their delight in seasonal produce.  Ardent supporter of MCG, writer Nikki Brighton, has captured the colours and flavours – celebrating community and the environment.

spring

Savour Sthembile’s handmade lasagne with just picked spinach, try Tutu’s sun-cooked rhubarb stew and make Ntombenhle’s famous vetkoek or her favourite crunchy fennel and orange salad.  Customer at the Mpophomeni Community Garden, Caroline Bruce, Oaklands County Manor, shares her recipe for Sauerkraut while Kate Chanthunya of Rondavel Soap shows us how to make a salad dressing using maas.  The imifino (wild greens) section will encourage you to take a whole new look at the abundant greenery in your veggie beds.  Need a recipe to deter pests or boost your immune system? Passionate gardener Tutu Zuma says “My food forest and medicinal plant garden keeps me strong and healthy. I have never been hungry – I eat green food throughout winter.”

r bunch carrots

Anna Trapido, author of Hunger for Freedom – the story of food in the life of Nelson Mandela: ““We are what we grow, cook and eat. Mpophomeni’s gardeners and cooks are an example of what South Africa can and should be. Through the pages of this delightful book readers will come to love and admire a remarkable and resilient community. The recipes so generously offered are not only delicious but also inspiring and insightful – each one allows a reader to taste a piece of the story.”

r beetroot hand 073

Ntombenhle Mtambo, inspiration behind the Mpophomeni Community Garden, is adamant that eating more plants is good for you. “Food is your doctor – the vitamins and minerals found in plants help prevent illness and promote healing. These recipes are ideal for people who want to eliminate meat from their diet for health reasons or are trying to balance their budget.”

Ntombenhle Mtambo by Toby Murphy

“The gardeners of Mpophomeni are quite simply amazing. We are thrilled that this ‘foodie’ dream of a locally-inspired recipe book has become a reality. It has been a privilege to watch this community garden project grow thanks to these gardeners who epitomise true passion for, and commitment to, growing organic produce that tastes absolutely delicious.”  Thandiwe Rakale N3TC

Mpop sept 2015 259

We hope that Mnandi (which translates as ‘tasty’) will inspire you to take part in the magical process of growing and preparing food that is good for you and good for the planet too. Find us at the Midlands Literary Festival on 27/28 August at Yellowwood Cafe in Howick where we will have a very special offer of earth friendly cooking solutions – a Wonderbag and Isitofu for only R250 when you buy Mnandi for R200. Talk about the book scheduled for 10am on Saturday morning.

Available at plenty of shops – ask about one near to you, or order here: mnandisales@cowfriend.co.za

Keen to visit us in the garden?  Join our Vetkoek Fridays – enjoy a garden tour and delicious lunch of fresh vetkoek filled with bom bom beans and rainbow salad for only R50 per person.

  • 9 September 11am
  • 14 October 11am
  • 18 November 11am

Phone Ntombenhle to book: 063 410 4697

vetkoek friday

SunStove

Who would have imagined that solar cooking could be addictive? This may be surprising, but is true. It’s great fun and astonishingly easy to do. Sunny Winter days are perfect to put out the SunStove and boil water for tea and washing, harnessing the inexhaustible and free power of the sun. While a solar cooker works best in clear weather, a few clouds will not affect the cooking.

r sunstove

The SunStove cooks rice perfectly, manages a whole chicken, hard boiled eggs, baked potatoes, stews and bread too. Not much water needs to be added, and nothing evaporates, so all nutrients are retained. Cooking with a SunStove means you spend less time ‘standing over a hot stove’ as once you have put your food in the black, lidded pot and placed in the box, it looks after itself and can’t burn. For best results, preheat your oven and move so that it directly faces the sun a couple of times. Or if you are busy, simply prepare your food early before you go out, aim your SunStove in the direction of the midday sun and come home to a delicious, warm meal!

r lasagne sunstove

“I made such a nice green soup the other day – using all the little bits in the garden and I added some leftover cooked white beans. It was delicious, everyone was amazed. The SunStove does not overcook the veggies – it will cook slowly and gently.” Ntombenhle Mtambo.

We share the following recipes that feature in our book: Mnandi – a Taste of Mpophomeni.  

r butternut stew in the sunstove

Sun Stewed Rhubarb

  • 8 stems, chopped
  • ½ cup sugar

Place in a pot in your Sunstove for the day while you potter about in the garden (or boil on the stove until tender). Lovely with ice cream and the syrup is delicious too.

Karen Zunckel’s Solar Bread

  • 1 1/2 tsp dried yeast
  • 1 tsp brown sugar
  • 350 ml warm water
  • 500 g Champagne Valley Stoneground Wholemeal Flour
  • 2 tsp salt
  • 1 tsp olive oil
  • 1 egg, beaten
  • 75 g mixed seeds

Mix yeast & sugar with half the warm water. Leave it in a warm place for about 10 minutes until it starts to bubble.

Mix flour, seeds and salt in a mixing bowl and make a well in the centre. Pour in the yeast mixture, the oil, and the remaining water, and mix well.

Put a little flour in your hands and dust the work surface too, and kneed the dough for 10 minutes, until it’s smooth.

Place the dough in the large mixing bowl and cover it with a damp cloth. Put it in a warm place for an hour, or until it has doubled in size.

Preheat the SunStove by placing a black pot or brick in it and positioning it to face the 10am sun. (Plan to start cooking at 10am).

Push your fist into the dough to knock some of the air out of it. Then knead it for another 5 minutes.

Put the dough into a greased loaf tin. Leave it in a warm place for another 10 minutes to rise. Cut diagonally with a sharp knife so that the crust doesn’t separate from the loaf. Brush it with the egg and top with seeds.

Then bake, turning the SunStove every half hour to face the sun.

Cook until a toothpick comes out clean, about 2 hours in summer or 4 hours in winter.

bread in solar oven

You can order locally made SunStoves (and insulated box with a clear top and reflective sides which can be hung up when not in use) from the PlanetPellet hut in the Community Garden, or from sunstove@iafrica.com.  You can order Mnandi – a Taste of Mpophomeni  from mnandisales@cowfriend.co.za

Birds of Prey in action.

We have been working closely with Mpop Kids Club and the Enviro Champs as part of the Owl Box Project. The DUCT Enviro Champs held an activity day where existing knowledge about owls was investigated. The children had to fill in worksheets with various questions relating to owl knowledge. Aphelele Mkhize wrote that she was afraid of owls and she would scream if she saw one, while Amahle swore he had seen one on a rocky outcrop in broad daylight one day. Later everyone enjoyed a presentation where they got to watch videos of owls catching rats and mice, learn fascinating facts about owls like how soft their feathers are and get to ask the itching questions they had in the end many fears faded.

IMG_7326

After hosting a fabulous, successful water festival in the past month, the DUCT Enviro Champs had some prize money which they were glad to spend on the Owl Box Project by having an inspiring trip to the African Bird of Prey Sanctuary. The sanctuary is home to many raptor species that are indigenous to Southern Africa, they try and give injured or sick birds from different historical circumstances all the help they need to get in a condition where they can be released back to the wild and all the birds that are homed in the centre are unable to survive on their own in the wild if released.

fish eagle
A fish Eagle in Captivity

We had a self-guided walk around the many enclosures housing different species some big and some small. We all loved the residents of Hoot Hollow, where owls resided, the most. Mzwa Mokoena was fascinated by their silent flight, the way they can turn their heads 270˚, “They have more bones in their spines than humans and did you know that the male hoots twice and the female replies with three hoots?” he asked.

IMG_1569[1]
A Grass Owl
We were treated to a flight display by Orion the long crested eagle, who has white distinctive windows on his wings that are seen during flight followed by YBK a Yellow Billed Kite that was not able to join the migration to Kenya, East-Central Africa. We closed our eyes to hear an owl fly and all we heard was a small swoosh before he landed on a perch, their silent flight and camouflage abilities make them to appear spirit like because they are not easily seen.

IMG_7215

Most of the raptors we saw caught food with their feet first, except for the little goshawk which has shorter wings and a longer tail and catches food with its beak. The cutest was the little wood owl, the female is called uMabhengwane and the male is called uNobathekeli in isiZulu.

IMG_7320
Belinda with the cute little Wood Owl

Vulture feeding was interesting, we learned that the Cape Vultures were not fighting over food but helping each other tear it apart. Next to the vulture enclosure was a pair of juvenile Beaded Eagles, they are Red Data species and there are only about 320 left in the country.

 

vul
A juvenile Bearded Vulture

After the excitement we went to the lower Mpushini River where Pandora Long told us the story of how she watched the river die slowly since she was a young woman until its fatality when a farmer dammed it upstream about a decade or so ago.

IMG_7337

We also took a walk along the dry river bed and had a picnic lunch around the fire. We finished off by going to Rick and Emma Hackland’s Aloe Farm in Bishopstowe.  It was originally a rose garden which they found requires a lot of water, they then tried a patch of aloes and found them quite suitable, numbers of different species of aloes have since taken over with very few fragrant roses remain.  Everyone had a great time posing for photographs amongst the aloe flowers. ”I wish I can have this rose in my bedroom, I have never smelled a rose as sweet”, said Amanda.

IMG_7376

Learning more about the owls has changed the perspective of many people, there is much enthusiasm for the Barn owls that will soon be residents in Mpophomeni.  People are asking the big question, “Ziza nini iziKhova safa amagundane?”

Imbozisi – Fennel

In the community garden, children love to nibble on fennel flowers and seeds – so much better than the garishly coloured sweets available from the spaza shop nearby.

fennelFennel is at it’s best in winter.  Everything about fennel is beautiful – the delicate feathery fronds, the fat bulbs, the scent, the sweet aniseed flavour, the yellow flowerheads (so pretty in salads), the fragrant seeds with many uses.

We are harvesting in the garden now if you want to stop by and get some. Interestingly, according to many companion planting guides, other vegetables dislike growing near fennel – but they don’t seem to be bothered by fennel in Mpophomeni!

fennel mpop 121

Known as Imbozisi in isiZulu, it is used in traditional medicine to chase away bad spirits. The leaves are sprinkled throughout a house to cleanse it, or an infusion is drunk.

Fennel tea is used to aid digestion and relieve constipation and recent research indicates that fennel reduces the toxic effects of alcohol on the body.

fennel flower

It’s delicious on hot winter days as a crunchy salad – sliced thinly with segmented oranges (also in season now) and sprinkled with salt, pepper and olive oil.

fennel and orange salad

On cold winter days  it can be added to any vegetable stew, or cooked with sweet potatoes (also in season now) for a creamy soup.  Interesting how things which are growing in the same season are often perfect combinations.

FENNEL STEW

Cut fennel bulbs into quarters (or sixths if very fat). Cut potatoes into sixths lengthwise. Fry in quite a lot of olive oil for a while to get some brown edges and then add whole garlic cloves, strips of lemon peel and a handful of sundried tomatoes. Add a little water to soften, as this is absorbed, add a little more. Stir often. Be gentle. You are aiming at an unctuous sauce with bits of dissolving potato and browned, soft fennel. It takes a while. Add lots of chopped flat parsley, some fresh tomatoes if you have them and generous squeeze of lemon juice.

fennel stew 002

Our recipe book Mnandi – a Taste of Mpophomeni includes these fennel recipes and many other ways to use fresh vegetables in season.  Why not pre-order your copy now? It will be available in August 2016. R200 plus postage – contact mnandisales@cowfriend.co.za or Liz at 072 098 3985

fennel

Enemies from above coming for the Rats

barn_owl_flying_bird_predator_53455_3840x2400

Owls are beautiful, interesting creatures that hunt at night and are characterised by their flat face with forward facing eyes. There are twelve different known species in South Africa, the smallest weighing in at 50 g and the largest at 2.5 kg. The three most common in the Midlands are the Barn Owl, the Spotted Eagle Owl and the Wood Owl.  All owls have specially designed soft, fluffy wings that allow them to fly silently while listening out for prey, their tubular eyes are light sensitive allowing them to see their prey in low light conditions while sounds are bounced off their facial disk into little ear holes at the sides of their face and the rats don’t know what hit them until their hanging on that bill.   A family of owls can eat 2500 rats and mice a year.

IMG_1511[1]

After hearing the successes that Eco-Solutions has had in Alexandria township in Johannesburg introducing owls to reduce the rat problem, the Mpophomeni Owl Box Project is to be launched to fight our troublesome rodent infestation that has grown over the years due to a decline in their natural predators. Orphaned or injured owls are taken in by the Raptor Rehabilitation Center, nursed back to health and released back in the wild, deployed to feast on the rodent population restoring balance between predator and prey.  Many people in the community will testify that the infestation is out of hand, it’s only by luck that we don’t hear of rats chewing off the feet of sleeping infants but they do destroy food in the gardens and cupboards, mutilate furniture and, let us not forget, that they carry a multitude of diseases.

rat-virouses

Prevention is always better than cure they say, so we would like people to work with us in eliminating areas that could lead to the rodent population thriving. For example, piles of rubble next to your home and careless disposal of food scraps in the open attract rats.  We should stop treating vacant land as illegal dumping sites because we are only providing the rodents with a habitat to flourish in. We should also avoid using poison to kill the rodents because other domestic animals and little children are also in danger of ingesting and dying from it.

article-2287978-186D7047000005DC-590_634x421
Rats feasting on rubbish.

A release site will be erected at a private home in Mpophomeni this winter. This is facilitated by The Owl Box Project and Raptor Rescue Centre and funded by N3TC.  Local residents and learners will be invited to visit and educated on the importance of owls in eradicating the rodents. The owls nest in boxes that resemble their natural nesting habitat.  Barn owls nest in cavities, they like dark, quiet places so a big box with a small hole is ideal. Spotted Eagle Owls are not fussy they like open areas so a big box with a wide entrance is home for them and Wood owls live in forests and nest in holes in trees so they have along box with a small hole so that the can crawl all the way to the back. Barn Owls can alter their breeding habits in response to prey numbers, the greater the prey in abundance, the greater the owlets.  We already have a few owls resident in Mpophomeni.

A Barn Owl caught on barb wire
A Barn Owl caught on barb wire

Many owls sustain injuries and death due to colliding with razor fences, electric line and motor vehicle collisions. If you see or find an injured owl, try putting a towel or something over it before you pick it up, because they do have sharp beaks and proceed to call FreeMe (033 330 3036) or Raptor Rescue (076 724 6846) who have trained people to handle sick or injured animals.

This is a joint project of MCG, DUCT Enviro Champs, Midlands Meander Education Project and Funda Nenja and, of course, the Owl Box Project.