Spha Mabaso

The Ndlovu family were one of the original families to settle in Mpophomeni in the 1960’s.

Originally from Endiza, Curry’s Post, they were relocated to kwaZenzele, and then to Mpophomeni when Midmar was being built.  Despite their change in circumstances and the fact they had lost all their livestock, they kept farming and still today make use of a large plot to grow vegetables for themselves and fodder for their cattle.

cattle eating turnip

Spha Mabaso, who lives with his grandfather Baba Ndlovu (uMkhulu) in Mtholampilo Street is proud of the fact that his family were pioneer settlers in the area and is determined to continue the farming tradition.  Beside their kraal they have built an area for the whole community to bring their cattle for assistance with vaccinations and dipping. Sharing their knowledge and helping their neighbours is important for the Ndlovu and Mabaso families.

livestock maintenance

“We use the old methods, no artificial fertilizers or pesticides, so our products are all organic, they always have been. I am going to build a new empire.”

spha in veggie garden

Ever since he was a little boy, Spha has loved being in the garden. He followed his grandmother around as she sowed seed and harvested imifino, learning so much from her in the process.  uMkhulu Ndlovu spent much of his working life employed by Sarmcol and is an accomplished welder. He manufactured a playground of swings for his grandchildren. The workmanship is so good that some are still in the back yard – although Spha is getting a bit big to play on them!

Mkhulu and Spha Swing

Their homestead is a creative mish mash of metal work.   “A farmer can make anything,” uMkhulu beams, proudly showing off a watering can and a wheel barrow he made himself. There are fences made with discarded bed springs, a chicken house constructed high above the ground to keep predators out, and the most interesting gate in the entire street.

Ever creative and enthusiastic Spha is looking at ways of adding value to their produce. The old guava trees planted by his grandmother still produce delicious fruit.  While eating them fresh from the tree is first prize, the surplus is turned into fermented fruit juice and next season, there will be bottled and dried guavas in his product list too.

guavas

Spha is a regular at the Mpophomeni Farmers Market. His freshly picked turnip greens, amangoza, always sell out and he can’t keep up with the demand for his speckled sugar beans.

A market shoppers

Recently he introduced a new product – iced tea.  Made using leaves of the indigenous Athrixia phylicoides, which his grandfather calls itheye lentaba.  At first, he collected leaves from wild plants in the hills, but to ensure sustainability he has now planted a hedge of Athrixia aka Bushman’s Tea in his garden.  Twigs from this shrub are traditionally used to make hard brooms too.

athrixia phylicoides

What do his customers think of the tea?  “They love it!” he grins, “with a squeeze of lemon and a bit of mint, it is really refreshing.”

Spha iced tea

The Market happens just twice a month, so Spha is planning to set up a farmstall beside his garden and invite other small farmers to sell their produce there every day.  It is Mtholamphilo Street after all – so this is just where one would expect to find ways to improve one’s health!   At the moment, the ground is covered in rubbish as people dump here, but Spha is undaunted.  He will clean it up, build a stall using recycled timber off-cuts, plant a water wise garden and install his old swing for the neighbourhood children to play on.

Spha on stall site

Next, he plans to learn to make yoghurt and cheese from any excess milk in summer – first making sure that the calves get their fair share, of course.  “Local, organic produce is the way to go,”says Spha emphatically, “we need to support one another, make the most of what we have and work hard to improve food security.”

cow at fence

There are seeds drying on the window sill for next season, a nest filled with eggs about to hatch, and are a couple of pumpkins left from the Autumn harvest. The peach trees are bursting with blossoms, the sugar cane is ready for summer, the potatoes have been planted and the onions are sprouting.  This corner of the township is set to flourish. Without doubt, this is a space to watch.

Contact Spha at Emphare Organics 071 454 0323 sphamabaso@gmail.com

Mkhulu Spha watering can

 

 

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Siyabonga

When Siyabonga Majola was growing up in Mpophomeni he never imagined he’d be a movie star. 

In Grade 10, with a few friends, he put on a sketch of ‘township comedy’ to entertain school mates. The feedback was positive, so they did another and soon Siya had decided that he wanted to pursue acting as a career.  With Mpophomeni Youth Productions and Izwi, his passion for acting grew and he decided to devote himself to making plays and becoming the best performer that he could.   Fellow performer, Lindokuhle Mshengu remembers he was full of jokes, but absolutely serious about his work. “You could see that acting was a real passion, acting gave him life. He never missed rehearsals and became a different person on stage, excelling in every role he was given.  I am sure that if we were in a place where there were vast opportunities, he would have appeared on our home screens by now.”

Facilitator, Eidin Griffin recalls him playing Daddy Dinosaur in Tyrannasaurus Drip  – a play about a vegetarian dinosaur born into a T-Rex family who finally finds his real tribe.  “Siya is a great actor, but what I really love about him is that he is so thoughtful and amazing with children. He is gentle and kind – a great mentor.”

Siyabonga Majola with Yiwa Productions

Recently, Siya has been involved with the Twist Theatre Development project where he has learnt more about script writing, acting and directing.  “I like being able to bring history and social issues to life through a play,” he says, “you get to engage with many different people and influence their emotions.”

In 2016 Siya directed ‘True Story’ a play based on the life of six year old Nokulunga Gumede, who was killed during the turbulent times in Mpophomeni during the 1980’s.    Gael Taylor, facilitator of Lisakanya – a programme for school leavers that Siya participated in – was impressed at his commitment to the project. “Siyabonga put his all into this project. He worked with no budget but brought the story to life. You could see his passion for the people of the community and his ability to transfer this piece of history in a really engaging way. His dream has always been to be in theatre or film and I think really to produce. He loves to laugh and yet took his role as mentor seriously.”

r history of Nokulunga Gumede Memorial on Youth Day

Siyabonga is very grateful for the leadership, networking and business skills he gained during his time with the Lisakhanya project. “If it wasn’t for them I doubt that I would have heard about Josh’s film. They forwarded me the article and helped me with emailing a letter to him. Lisakhanya is designed for school leavers who are willing to make a better life for themselves and their communities. I didn’t hesitate when I heard about the project and what I learnt from Gael and Jo Ngwenya is amazing – personal development, working in teams and on community projects.  These all boosted my confidence and communication skills – elements that you need as an actor.”

More recently in 2017, Siyabonga wrote and directed ‘The Protector’ a play that participated at Winston Churchill District Art Festival. “Stage acting is very different from film, because you engage with the audience and need to go deep into the character and use your body effectively to be believable. There is no editing. This improves your creativity.” Currently, Siya is working on a play called ‘Faulty Foundations’ about June 16th.

r nkulu and siya

On 1 August the Locarno Film Festival opens in Switzerland. 

Siya will be there on the red carpet to watch the World Premiere of the movie he stars in – Siyabonga We are Thankful.  Locarno is one of the most prestigious festivals in the world and has been a home for some of the film industries most significant faces, in recent times screening the films of Steven Spielberg, Ken Loach, JJ Abrams and South Africa’s very own Oliver Hermanus.  Siyabonga (the movie) is in the running for 5 awards, including the for Golden Leopard for Best Film.

r film still interview

This extraordinary turn of events is entirely due to Siya’s determination and dedication.    When he read in the local newspaper, The Meander Chronicle, that a young filmmaker, Joshua Magor, was planning to make a movie in the midlands,  he contacted him and they hit it off immediately.  Siya made such an impression, that Joshua scrapped his original ideas for a screenplay and set out instead to make a movie about Siyabonga instead.  “I think part of what impressed me about Siya was that he seemed totally unafraid to pursue the things he wanted. He just decides, “this is what I want” and then works towards getting it. So, I decided to make a film about him, and about this moment that stirred so much in me.  I truly feel like there are many moments in life where we can inhibit ourselves because we are afraid to make a drastic decision. In the particular instance of this film my intuition felt so strong it was impossible to not follow it.”

r siya blue

The film is based on real events, re-enacted by those who lived through them.  Siyabonga’s past echoes in his present in much the same way that South Africa’s own history seems to have left an indelible mark on the people and places of the film.  Siya is astonished at how things have turned out, “I honestly never thought for one moment that I would ever act in front of the camera, let alone on a proper film.  Playing myself was an interesting experience, I did not have to do any research about my character as I usually do.”

r siya bench

Joshua continues, “With this film I wanted to make something that presented the truth of a person’s spirit in the context of a country dealing with many obstacles and historical trauma. I wished to make something totally in awe of the presence of people and places as they are. I wished to do this while being observant and obedient to the rhythms and details that constitute their essences. To make a film that attends to the reality of life without bias, where both cruelty and joy are equal elements which cannot be escaped and therefore must be confronted.”

r film still park

Shot on location in Mpophomeni, Howick and Pietermaritzburg with many of Siya’s neighbours and friends (in particular, Sabelo Khoza and Ntokozo Mkhize) participating, this film is certain to delight local audiences, and we hope enchant the judges at the Locarno Film Festival too.

Ntokozo Mkhize, Sabelo Khoza and Siya Majola on the set of Siyabonga

Recently, Siya was himself a judge at the Trashion Show held in Howick. “I am passionate about helping my community. Mpophomeni is a great place to live.  It is a small community, but some of the issues are big.  I am determined to play my part in making things better.”

sq siya

So armed with his brand new passport, his signature crisp white shirt and stylish shoes, Siya boards a plane bound for Switzerland soon.  “I am most looking forward to seeing the movie”, he smiles, “I can’t wait to see the movie.”

We’ve put a bottle of champagne on ice and look forward to Siya coming home to tell us all about his adventures.  Would you like to contribute a little spending money to make this a memorable trip?  Banking details below.
r siya champagne

S Majola, Capitec Bank, Account number: 1380639830.  Do let Siya know about your generosity so he can share his stories with you when he gets home – mohhamedmajola@gmail.com

 

 

Enaleni Open Day

Exploring Enaleni Farm, small farmer Thembi Ngobese realised that she now knew what heaven would be like. This was it!

Richard Haigh has transformed a wattle infested 10ha near Camperdown into a Place of Agricultural Abundance – as the name Enaleni states in isiZulu. The farm celebrates the diversity of heritage breeds (many are indigenous) of domesticated animals with interesting histories and stories in South Africa. The mixed farming system of plants and animals present visitors with an opportunity to ponder the relationship between animals, plants and a non-industrialised approach to landuse and food production. Here you will find no herbicides, pesticides or anti-biotics and the animals are most definitely not mutilated (castrated or dehorned).

r bean sculpture and girls

“Few people know where or how the animals and vegetables they eat are farmed,” Richard told the enthusiastic group of small farmers and gardeners from the Midlands and greater Durban who attended the open day, “ours are raised with care, killed with respect and cooked with love.”  Apparently two species of domestic animal go extinct every week, which makes Richard’s work to preserve diversity particularly important.

r richard and rooster

The traditional multi-coloured Zulu maize ugatigati captured everyone’s imagination. While not originally from Africa, this maize has adapted to the soil and climate, and for the past 25 years, seed has been diligently saved to ensure that it has not been contaminated by commonly grown GMO maize.

r traditional maize

“If we grow some,” asked Inge Sciba, “how do we make sure that it does not cross pollinate with our neighbours’crop?” Richard suggested staggering planting times – if planted a month after the neighbour, there would be little chance of crossing.  At Enaleni, the maize is ground in a big old hand-grinder to produce delicious speckled polenta.

r maize meal

Enaleni is home to South Africa’s biggest herd of multi-coloured izimvu sheep, with their rasta hairstyles, tiny mouse-like ears and fat tails.  Over many centuries they have co-evolved with local conditions to have strong back legs that help them forage in small trees and have a high tolerance to tick-borne diseases and parasites. They have a unique flavour, much leaner than Karoo lamb.  Richard does not castrate the sheep, or dock their tails as is common practice amongst farmers.

r richard lamb group

Having read about Enaleni before visiting, Nhlakanipho Nzimande was keen to meet Marigold and Delilah who provide the farm with milk (shared, of course, with their calves).  He left inspired to add a few cows to his farming enterprise and learn how to make his own cheese. “It was a real eye-opener for me.” he said.

Spha Mabaso was so pleased that Richard’s cows were also Nguni /Jersey crosses and his method of hand milking and sharing was the same as his family practiced in Mpophomeni. “I’d love to bring my grandfather here.”

r meeting marigold

Richard turns this milk into delectable halloumi, ricotta, feta, maas and butter.  We were treated to the most delicious handmade ice-cream at lunch.  Neliswa Ntombela raved “I can’t wait to eat that fresh ice-cream again. It was the best I have ever tasted. I loved the guava wine and will be making some for myself. Richard was so friendly when we asked him questions and shared the ways of making all the food with us. He even knows all the names of the animals and vegetables in my language, isiZulu.”

r icecream pecan crisp

Among all the interesting varieties of fowl, Nhlakanipo and Neliswa were really taken with the “gigantic yellow” Buff Orpingtons.   At lunch, one of the dishes on offer was chicken pie – made from the Venda chickens.  Two breeds of turkeys live happily at Enaleni – American Mammoth Bronze and the Beltsville White.

r turkey

The spotted landrace Kolbroek pigs are believed to be descended from animals that swam ashore after a ship wreck in 1778.  At Enaleni they are farmed in a way that enables them to free range and free-farrow and express their natural behaviour. Their diet includes grasses, macadamia nuts, fruit, insects, maas /whey from the dairy cows and gmo-free grains grown right there. They thrive as a result.

r pigs

Enaleni reminded Christeen Grant of mountain villages in Lesotho – where everything has a reason to exist – the animals are all part of daily life, they and the crops are harvested in a sustainable way to ensure survival of the richest kind, uncontaminated by chemicals and organically produced. “Richard introduced us to his farm with justifiable pride. The pigs, sheep, cows, hens, turkeys and ducks were all happily going about their lives, the veggie garden flourishing even in winter. All were interconnected, mulch from the animals enriches the soil in the garden, and all are part of an ethically sustainable produce, which we sampled at lunch, scrumptious! Whilst showing us round the farm Richard explained that he could look us in the eye when he said he would be eating the livestock and their produce, that he used to be vegetarian. He can, because he farms with ethic, not greed. He is also generously happy to share seeds and information with others. Bathed in cool sunshine the aloes, veggie garden and animals glowed with vitality. A stunning example of how to live sustainably.”

r ntombenhle friend

Before lunch, Richard invited everyone into the ever-evolving vegetable garden to gather salad for lunch. Amongst the recognisable greens, some unusual varieties flourished and plenty of ‘weeds’ – nutritious wild greens known as imifino i isiZulu.

r collecting salad

The beautiful tunnel planted with Double Beans had many of us paying extra attention to create one of our own at home.

r pam and inge

The abundant broad beans looked healthy in the winter sun, but how on earth would Enaleni make use of all the beans they looked set to produce? “Why, falafel of course,” Richard told us, “fava beans are traditionally used for falafel.”

r richard broad beans

Clearly Richard is fascinated by relationships between plants – the tamarillo, cape gooseberry and pineapple sage growing beside one another all have the same region of origin, so naturally grow well together and taste fabulous when combined in dishes. Many tried a tree tomato for the first time and took some fruit home for seed to grow their own. The Enaleni orchard has avocado, macadamia, guava and olive trees too. Spha Mabaso loved all the new ideas to add value to the guavas he produces – dried strips and bottled in syrup. “The best part about Enaleni is that the crops that they produce are organic just like mine. I love the way he lets nature take its course and not to follow the standardized methods by commercial farmers.  I believe I still got a long way to go in terms of learning all the processing methods. The is so much I can learn from if I keep attending events like this – growing in terms of business and skills of production.”said Spha.

Oh, we just kept on learning and sharing all day!

r Sam and Carol

Enaleni is in a rain shadow belt – the transition zone between coastal and hinterland. Richard reminded us that edges, or transition zones, between two biomes are usually where the greatest diversity occurs.  They never have enough rainfall at Enaleni, but a slow and steady borehole and extensive use of grey water ensure that livestock and plant flourish.

r wheelbarrow

Enaleni grows soya and traditional grains (sorghum, millet, maize) that are certified GMO-free and save their own seed.  “Seeds are the backbone of agriculture, our investment in the future. There is no food sovereignty without seed security. Seed sovereignty is vital to Enaleni’s agroecological approach to food production.”  We all agreed.

r aloes and sorghum

Members of the Midlands Barter Markets and Mpophomeni gardeners shared seeds with new friends (as they regularly do). Those unused to trade without money, were a bit unsure when we accepted hugs in exchange for seeds, but soon got the hang of it!  Spha Mabaso brought fresh Speckled Beans, Thembi Ngobese a range of pretty beans she grows on her two hectares in Swayimani. Rose Kunhardt shared fascinating African Horned Cucumbers she had grown in Dargle.  Ntombenhle Mtambo shared fennel, chard and carrot seed from her township garden.

Christeen Grant shared seed originally from Lesotho and Nikki Brighton interesting varieties originally grown by rural farmers in Zululand – including Canavalia ensiformis, or jack bean. Known in isiZulu as the bean that causes flatulence – umadumanqeni!

r seeds

Over lunch on the veranda, plans were made to visit each other’s gardens, recipes and gardening stories were shared.  We feasted on pies of chicken or butternut and Jerusalem artichoke (using herbs and spices grown within sight) and a flower decked salad.  A visitor from Holland, Rosa Deen was delighted to have been invited.  “I love seeing how the sense of community grows at these kinds of events. Knowledge thrives when it is shared, not sold.”

r lunch

“Richard has worked tirelessly for 14 years to make the place a living dream for farmers and visitors. He is not a lazy person and will not fail. He works hard and reaps the fruit. The food and drinks were excellent – all made from fruits, vegetables, herbs grown on the farm. My body feels younger. Ngiyabonga kakhulu.” Thembi Ngobese enthused.

Carol Addis was entranced. “No warm winter day could have been spent in a more delightful and enlightening place than Enaleni Farm. Richard is passionate about eco agriculture, enhancing his property with natural aloes and beautiful vegetable gardens for animals, birds and swarms of insects to mix freely. He regrets the odd bit of bird netting to protect green crops from mouse birds and monkeys – this attitude to other beings is so refreshing. Richard is an inspiration – an absolute treat of slow food in a fast food world.”

r thembi george inge carol

Tutu Zuma loved the networking and meeting new people. Ntombenhle Mtambo was thrilled to find all three cook books that she is featured in on Richard’s coffee table!  “Richard is an example to us all – he respects, collects, saves, re-uses, protects, cares, nurtures and his animals walk freely. We saw evidence of what we need in our daily lives. I feel proud to be part of the Slow Food Mpophomeni team and show my colleagues this special place of plenty.” said Ntombenhle.

It was a truly splendid day of savouring new tastes, making new friends, sharing seeds and soaking up Richard’s wealth of knowledge.

r listening

Bruce Haynes concludes “As a young person growing up in the 21st century, experiencing a farm that can cook up three-course meals using only ingredients from with a 350m radium of the kitchen was nothing short of magical. Richard’s relationship with the organic farm-system he has created, and his pragmatic compassion for his animals, models a way forward for all of us seeking to live more wisely and fully on this planet.”

r bruce spha

Richard Haigh hosts lunches using only ingredients grown at Enaleni on the first Sunday of each month – Eataleni – which are delicious and inspiring.   See Enaleni Farm on Facebook for details or call: 0828722049. You are very likely to make a new friend too.

r nhlaka and inge

Menstrual Health Day – Today 28 May

Did you know that you may use 14 000 menstrual pads or tampons during your lifetime?

Multiply this by the thousands of women living in Mpophomeni and it is no wonder that the local sewage system is often blocked and the landfill sites are overflowing.  We hear stories of young women losing out on education because they are not able to afford menstrual products – some say that 30% of South African girls miss school when they are menstruating.

Emily Burnett is trying to make a difference to the situation in Mpophomeni, in partnership with local organisations, and shares the story of how she began this journey.

Before I moved to Africa (from America), I don’t remember giving a thought to how other women around the world manage their menstrual cycles. Buying tampons and pads was a basic necessity for me, a non-negotiable and never given a second thought. I hadn’t the slightest idea that, for millions of women and girl, sanitary products are literally inaccessible or an unaffordable luxury.

But my worldview began to change when I turned twenty-one and moved from Wisconsin to a rural village in Cote d’Ivoire. I settled into an Ivorian host family and shared a room with five host sisters between ages seventeen and twenty-two. They became my companions and cultural guides and taught me the way of life for young, unmarried women in their context and culture.

Ivorian Host Family
It did not take me long to notice their struggle with menstrual management. Disposable pads were available at little wood-frames shops along the dirt paths, but they were expensive and most girls could not afford them. The only alternatives were old rags, mattress foam, leaves, or straw. Of course these materials led to infections and were not effective in absorbing heavy flow. My sisters sometimes skipped school in order to avoid an embarrassing leak. Their school, like most in rural areas, did not have clean bathroom facilities or running water, making it doubly difficult to maintain good hygiene during menstruation.

After eight months in my host family, I traveled to a handful of other countries in West Africa and heard the same story again and again. It was humbling and frustrating to accept that my personal experience of managing menstruation, one that did not interrupt daily life or cause serious health issues, was unimaginable for so many women and girls. I decided not to ignore this reality.

Project Dignity Activation

I now live in KwaZulu-Natal, South Africa, and I have connected with three local organizations that exist to break down the taboo around menstruation and bring sustainable solutions to adolescent girls. I am certainly not the only one passionate about seeing girls unhindered from pursuing their dreams and fulfilling their valuable role in society. The following organization provide hygienic, effective menstrual care products to girls and are worth knowing about:
Project Dignity: Founded by Sue Barnes, this organization distributes packs of washable, 100% cotton panties and pads to high school girls in rural communities. This product is designed to last for five years. Project Dignity hopes to end school absenteeism due to menstruation and lower school drop-out rates.

Dignity Campaign: This organization’s goal is to empower girls with knowledge about their innate value and worth, while providing them with menstrual health education. Dignity Campaign facilitators host workshops for groups of girls, creating a safe place for discussion about femininity, relationships, menstruation, sex, social pressures, and a variety of other topics. Every girl leaves the workshop with a set of washable cloth pads or silicone menstrual cup. Dignity Campaign aims for a deep cultural change by weeding out lies and speaking truth with one girl at a time.

Pink: Launched in October 2017 in the KZN midlands area, this organization seeks to supply earth-friendly menstrual management products and education to women and girls. It also creates jobs through a network of community agents and ambassadors. They supply beautiful, budget-friendly cloth pads, silicone menstrual cups, and degradable disposable pads made out of natural fibres.

r Pink products

I have partnered with Steph Bridle and a few other young women to run the Cherish Dignity Program (developed by the Dignity Campaign) in Mphophomeni.

We are currently facilitating the twelve-week program with twenty girls from the community, and our hope is to see more women trained as facilitators in order to reach a wider number of girls every term.

Mphophomeni 2

Midlands Pink representatives, Kimberley Kunene and Wendy Mkwanaza attended the Dignity Campaign facilitators training in Johannesburg from 23-29 April 2018.  Kim reports: “We were equipped to train individuals and groups to increase their capacity in addressing issues that women and girls face in our communities. The program focuses on issues such as healthy menstrual management, education, and making informed choices about which menstrual products to use.  We love that the program covers topics like Identity, Purpose, Belonging, Sisterhood, HIV/AIDS, Human Trafficking, Relationships, Puberty, and of course, Menstrual Management.”

Emily, Kim, Steph, Wendy
Emily Burnett, Kim Kunene, Steph Bridle, Wendy Mkwanaza

​Today May 28th is Menstrual Hygiene Day. According to this website, Menstrual Hygiene Day “will help to break the silence and build awareness about the fundamental role that good menstrual hygiene management (MHM) plays in enabling women and girls to reach their full potential.” If you want to be part, here are a few ideas for you!

​Keep learning about the realities faced by real girls and women around the world and develop a sense of compassion that will motivate you to act.

Start Conversations with your friends and family about some of the stigmas around menstruation in your own community. Discuss ways that you can help change negative ideas and turn shame into appreciation and celebration of the natural, beautiful cycle our bodies go through.

Partner with people and organizations that are helping girls and women find their innate value, dignity, and purpose. If you live in KwaZulu Natal, start with one of the organizations listed above!
​Someday, Emily hopes to go back to Cote d’Ivoire and bring some sustainable solutions to girls in the village she lived in for eight months. “It is hard to know that my host sisters probably still do not have good options to manage their periods, and menstruation is likely still a taboo topic in their community. But I am grateful for what they taught me about life as a young woman in rural Africa. Those lessons will continue to spur me on to love the women and girls around me so that they will know their beautiful place in this world.” she concludes.

Mphophomeni3

Contact Emily on 076 355 5070

Sibuyisela Ulwazi

Mnandi was honoured to be invited to participate in the Biowatch SA Siybuyisela ulwazi Food and Seed Festival last week.   We sold many recipe books, made great connections, shared stories and seeds, and learnt a lot.  Biowatch SA organised the festival to celebrate the diversity of our indigenous and traditional seed and food cultures, exchange knowledge and ideas and explore innovations in support of food sovereignity, social and environmental justice.

stalls

Presentations about all the things we are passionate about were by inspiring and knowledgeable people. There were talks of seed and African spirituality, the Food Price barometer, GMOs, Climate Smart Agriculture (not so smart), the benefits of fermentation, Slow Food’s Ark of Taste, beautiful music made from the humble calabash and a myriad of food activists to connect with.   Legendary Permaculturalist John Nzira asked “What is the difference between seeds and money?”  Amongst all these seed savers and defenders of our food diversity the answer was unanimous – seeds hold our future. The diversity of seeds is the key to life. Phansi GMOs Phansi!

The climate-friendly vegetarian lunches were superb and we also got to taste traditional umqombothi and umqusho, peanut soup, sorghum, celery and apple salad and too many other things to mention.  Ntombenhle Mntambo shared her fantastic Rainbow Salad (all ingredients grown in her Mpophomeni garden) and talked about healthy eating.

Ntombenhle salad

We were proud to share the kitchen with author and dietician, Mpho Tshukudu. She inspired us with her talk African Food is Healthy, Beautiful and Delicious, singing the praises of our heritage foods (naturally low GI) and sharing new ways of preparing them.  Her book with Anna Trapido – Eat Ting is very interesting.

Mpho chopping

Agro-Ecological Farmer and activist Richard Haigh talked about the way Big Food has hooked us with their laboratory engineered ‘bliss point’ flavours, our addiction to sugar, salt and fat and urged us to de-colonise our palates.  Forager and Wild Food Champion Loubie Rusch shared her knowledge of Cape wild food and encouraged us to look around, to eat and the plant indigenous edibles in our gardens.  Gogo Qho followed with a passionate presentation about wild plants that are her food and medicine, the importance of traditional and indigenous food culture and the value of leafy greens for good health.

The festival truly celebrated the diversity of our indigenous and traditional seed and food cultures and advocated for a just and healthy food system. 

Pacsa seeds delwyn pillay

Comments from our group:

Nathi Adam – It was a fruitful day. The pure seeds and food displays, prepared by passionate people were amazing and all the talks were inspiring. I learned and saw the Earth differently after the talks. The food tastings were wow!

Traditional music goes well with traditional food prepared by people who care about what they eat. I was taken aback to see people enjoying themselves in this way. I loved talking to Sazi Dlamini and networking with many others.

It was saddening to realise that industrial agriculture is killing our earth. I learned that we need to put more effort into educating and assisting one another to take serious care of ourselves and our mother Earth, in order to realise better health and wealth in the Permaculutre way.  We have plenty of natural resources in Africa, but we should not misuse and abuse them. People Care plus Earth Care equals plenty for us and our children and their children.

Zandile Sikhakane – I learned a lot about seed and food that keeps us healthy. I took note of the importance of preserving our seeds, so we do not have to buy more.  Everyone who presented explained very well and answered the questions well. My favourite guest was John Nzira. He inspired me a lot about our food culture and urban farming. I was so happy to see Sazi Dlamini playing music out of the food we eat. I learnt how to plant sweet potatoes.

Ntombenhle, sanele, mary

Njabulo Mokoena – I enjoyed talking to different kinds of people in different languages. I learnt a lot from farmers like John Nzira and that if you respect nature, it will respect you back. I tasted food that was very delicious. There was African traditional food that I have never eaten before – like amabele.  I was so inspired by the farmers, that the day afterwards, I started a small garden at home. It was a beautiful event.

Mary Mlambo – I met many wonderful people, especially John Nzira. He spoke about how the love of money overpowers our love for seeds and nature that actually gives us life. “We can throw money on the ground and it won’t grow, but throw seeds on the ground and watch them grow into food.” That gave me a lot of motivation. I was thrilled to taste delicious indigenous foods that were prepared with so much love. I even got iHali, a very rare fruit I have not seen since I was a young girl. I had fun.

Mary Mlambo food is medicine

Eidin Griffin – I felt deeply honoured to be amongst such incredible earth workers and ethical food producers. Meeting the farmers from Pongola, Matubatuba and Lesotho was a profound privilege and I was able to trade seeds, shake hands and we could communicate in our special language of seeds rather than a common tongue. Grand gesticulation and a great amount of laughter helped too! Tasting foods created with love and looking at ways to nourish ourselves and our food supply really got my brain and heart excited. I truly hope that this is the start of an incredible annual event and I will share the new information that I gleaned (yes, good word indeed) and plant my new-found seed friends in the soil and nurture them as best I can and hope to return, wiser and stronger with more abundance to share next year.

Nhlakanipho Nzimande – My experience was good, I made many connections with conscious farmers. I learnt about healing herbs and plants and I invited a Khoisan man Q, to visit and perhaps we can work together. I learnt how to build and use musical instruments from Sazi Dlamini. I got cuttings of different plants and different types of seeds. I may go into strawberry production with the lady who sells homemade jams.

Mnandi Heroes Nhlakanipho and Eidin

Ntombenhle Mntambo – Sibuyisela ulwazi was great – food, talks, tastings and meeting people closely. My wish is that we all meet each other as one.  Languge issue is always a problem. I wish Richard, Mpho, John, Loubie could speak isiZulu because the translating of their talks was not that good, it only gave half the information and some people when they get home will say there was not enough information because they did not understand English. I wish the translator had finished everything that was said. The questions are important because it helps those that did not hear correctly to understand better. It was too fast, we need more days – how about 5? It was a very good event.

Xola Keswa – It was a festival which I feel should have happened a long time ago, but I am glad it has happened at last. It included people from all walks of life – from Zululand to the green forested South Coast. Food activists to environmental activists and many gardeners and farmers – a mixture of aware people, with everyone knowing something about what was spoken about from traditional food to traditional music, food tasting and activist talks. Richard Haigh from Enaleni shared his extensive knowledge and food. John Nzira, permaculture guru, was one of the main speakers. He has an incredible record for experience with transforming land into fully productive agroforestry. Environmental activist Method Gundidiza represented Sheila Berry’s Earthlore organisation – the man from Swaziland had a lot of strong words to say. Words that I think that have stained themselves on the minds of many who were there.

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Pinky Dlamini – I had an amazing day. The surprise of my life was the love, caring and communication. I learn about food that I had never heard of. Like one big nation we all eat together. I find friends from different areas- Venda, Cape Town – all these people talking about different things that can shape our lives and our cultures. I think it is up to us to tell people in Mpophomeni what we are doing and how to improve their lives.

Thabani Mnikathi – I enjoyed being around such loving people and seeing people from different parts of the country coming together to share information and life experiences.  I learnt a lot about different cultures, music, food, how to grow food, keep yourself healthy.  The food was delicious – colourful and exciting – a whole new experience.  What is best is that you never knew what to expect. Sibuyisela ulwazi has inspired me to try to make my own personal garden and try some home grown food for a change.

Nikki Brighton – It was marvellous to meet new people as passionate about food as we are and reconnect with fellow food activists. The variety of presentations was exceptional – something for everyone and all contributing towards the goal of food sovereignty.  In particular, I enjoyed the presentation by Richard Haigh who talked about how Big Food has hooked us with their laboratory engineered ‘bliss point’ flavours, our addiction to sugar, salt and fat and urged us to de-colonise our palates.  Also enjoyed Loubie Rusch, who shared her knowledge of Cape wild food and encouraged us to look around, to eat and the plant indigenous edibles in our gardens. Gogo Qho’s passionate presentation about the plants that are her food and medicine was enchanting and very informative. I found it interesting to learn that Climate Smart Agriculture is not so smart. Meeting the small rural farmers who had brought seeds to share and sell added a real depth to the festival.  I stocked up on all sorts of interesting ideas and ingredients – millet, sorghum, pulses to eat and plant.

local seed

Ntombenhle and Nikki agreed that this was more fun than the Slow Food Terra del Madre event they attended in Italy last year! We could make real connections, learn things that were appropriate to our world and contribute in a more meaningful way. Well done Biowatch SA.

Ntombenhle dancing

 

Our Food Heritage

Seasonal eating is not a new concept, although it is trendy right now. Our ancestors foraged and hunted – following the rains, the fruiting trees and the animal migrations. The first agriculturalists to settle in one place and cultivate crops, ate what was in season too.

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Culture and food are interwoven across the world, with locally abundant ingredients determining the tastes that we prefer.  In South Africa, where only recently many people have become urbanised, food memories are largely influenced by rural life – hearty, satisfying food.  Mostly home grown, but including easy to store staples enhanced by an array of cultivated and wild greens.  Urbanisation and new wealth have caused many to abandon the simple nutritious food of our childhoods in favour of the artificially flavoured ‘modern’ food.

In the process of abandoning foraged ingredients, our diets have become impoverished. There is a perception that wild greens are ‘poor people’s food’ – around here we call them imifino, while in other places around South Africa, marogo is the common word to describe all manner of leafy greens. They are, in fact, jam packed with nutrients, often far surpassing that of more commonly eaten leafy greens like Swiss Chard and cabbage.

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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.

Amaranthus is one of the most common greens and 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.   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. Amaranthus 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.

amaranthus in sack

Isijabane is a great way to use imfino and a clever way of including greens in a dish for children who are picky eaters. While people usually use easy to find imbuya (or spinach), according to the community elders the very best imifino to use for isijabane is msobo (Solanum nigrum) and intshungu (Momordica balsamina) Pictured belowThese add a bitter taste and are perfect.  

  • 500g mixed 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 have a soft porridge consistency.

If you really don’t like the idea of all that stirring you can cheat by cooking a soft maize meal separately and then adding it to the cooked imifino.  Or even using instant mealie meal or polenta.

This recipe is included in Mnandi – a taste of Mpophomeni, along with many other varieties of imifino and ideas on how to use them.

What memories do you have of your grandmother cooking wild greens and weeds?

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intshungu – Momordica balsamina

Sisters in the Wilderness

“Will they be lunch for the lions?” asked Mrs Ntombela nervously as her daughter Amanda and Wendy Mkhwanaza packed for the wilderness trail in iMfolozi Game Reserve.

“I admit I had mixed feelings about this trip,” said Wendy, “I was excited because it is a dream come true, but also apprehensive.” Amanda adds “I even Googled my feelings of fear about what to expect, to make sure I was ready for the experience of a life time.”  Understandably, the young women were a little intimidated by the idea of sleeping under the stars, having no toilets, and walking near dangerous wild animals.  iMfolozi Wilderness area is a very different place to Mpophomeni!

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Amanda and Wendy had been invited to take part in a social impact documentary film ‘Sisters of the Wilderness’ which takes a fresh and unusual look at human and Nature interconnectedness and the power of wilderness to empower young people and develop a new type of leadership based on compassion and respect.   The passion project of London based, Ronit Shapiro, Founder of One Nature Films, will tell the story of a group of young women who aspire to elevate themselves beyond challenging life conditions and become a force for good in their communities. They embark on a life-changing journey, within and without, into the wilderness of Zululand where they experience true wild Nature for the first time.  “A journey into wilderness is an intense experience where one can expect to undergo a personal transformation. It can enhance personal growth and leadership development; and it is also a soulful experience that has the capacity to heal.” says Ronit who experienced it herself on a wilderness trail few years before.

“The second we met our new sisters – Andile, Nokuphila and Thembani –  all laughing at first sight, I had this gut feeling that this is going to be more than I could ever have imagined.” There was a  jolly atmosphere with much singing all the way heading to meet their guides Baba uZondi and Janet at the Wilderness Leadership School and Lihle, who told everyone to enjoy their last shower for a week!

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Wendy and Amanda take up the story:

We woke up early to do the final packing – filling our backpacks with pots, cups, food, spades and neutral coloured clothes that we would have to carry for the rest of the week on trail – all we had to survive!  Amanda was amazed at how a whole life can fit into a backpack.  Nokuphila said to Andile “Yours doesn’t look heavy, feel mine!” Andile responded “This back pack is like troubles of life – we all get a different load that is measured for each person’s ability.” Everyone laughed but we all knew it was true.  On the three hour drive to iMfolozi we sang and shared stories of our lives.

The iMfolozi Wilderness is home to one of the biggest rhino population in Africa. “I chose this location to highlight the plight of the rhino whose numbers keep plummeting due to the illegal hunting for its highly-value horn; and the threat to this unique wilderness area and the surrounding rural communities from intensive mining. This is a place which has so much potential to enrich us but at the same time it is greatly vulnerable and threatened by man’s greed and his forces of destruction.” Ronit tells the team. “You will be exposed to the elements and have to cope with emotional and physical challenges, and learn the practical skills of survival in the wilderness.”    Wendy adds “Most people don’t understand that everything we use comes from Nature – cars, clothes and food.  If there is no Nature, we won’t be alive either.  We must be more thankful for Nature and stop polluting with toxic waste and plastics that cannot decompose.”

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Just 15 minutes after crossing the border into the Reserve, the car stopped. Right beside the road there was a gentle giant – an elephant feeding in a tree. “It was so beautiful and so massive and just on left hand side there was this amazing herd of buck. I must say at this point Nature had welcomed us really well.” At the reserve offices, everyone made use of the toilet for the last time for the rest of the week, before shouldering their packs and starting to walk. Baba uZondi told us that at this moment we must leave all the burdens of the world behind.

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As we entered the wilderness we were told to walk in a straight line and be silent all the way but to keep our senses sharp. To communicate anything we saw, we would make a clicking sound to get the attention of the others.  Before long we reached a spot that was Ian Player’s favourite place – we sat on a rock beside the umthombothi tree (Spirostachys africana) and Janet told us all about Dr Player and his friend uBaba Magqubu Ntombela – their passion for the animals and how we can all learn from Nature.

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We crossed a river, feeling nervous about crocodiles, with our feet sinking into the squishy sand. Here we were able to see many other animal’s footprints – including buffalo and rhino.  Amanda thought “I can hear my foot steps and this bag is so heavy. It feels like although I am out of the world but I seem to have it on my back. I can hear myself breathing. We walked and we walked and we sat down by the trees to drink water and my back is already so sore.”

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We collected some wood as we walked so that we could make tea and supper when we decided to camp. We got settled in and made fire.  We were advised that if we needed to use the ‘bush toilet’ it was better to do this while it was still light and to take someone along to keep watch.

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Around the fire we were given instructions about the night watch – the sun had retired and the moon was now awake.  Each person had to keep watch for an hour and 20 minutes before waking the next person to take over. Baba uZondi told us that humans have a disadvantage as we can’t see as well as animals in the night. The most important thing is to be alert as each person doing night watch is responsible for the lives of everyone in camp. He told us that it was not our job to chase the animals away, just to keep an eye out and if we see animal approaching, best we wake up one of the guides.  “Lihle told use to use the time alone to think and be at one with ourselves but as she is speaking I am thinking hell no!  I was already shaking in my boots, I could hardly even hear what she was saying.” recalls Amanda. “I tried to be brave, but there were animals moving everywhere and I woke Janet a few times,” remembers Wendy. “Then I spotted some hyenas drinking and felt happy and very lucky to be able to watch these animals all on my own.”

Each day we woke early, packed up camp leaving no trace and set off through the bush.

On the second day we got to a place where Shaka and his family had lived – even finding the grinding stone that they had used. This was incredible because it was still there after all this time, untouched. We loved this history, learning about how people lived before all the technology existed in our lives.

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We had been advised what to do if we came across any animals and were excited to see some zebras and a rhino with its baby. The wind was blowing in our direction, so they couldn’t smell us but the rhino did hear our footsteps. The next thing the rhino changed direction and started running towards us, Janet said “take cover” and we quickly hid behind some trees until Baba uZondi chased the rhino away. Amanda was so surprised at how calm she felt – just wanting to see what would happen next and remember the experience.

Every time we crossed a river we saw footprints – of lions and leopards. We were scared a lot, but had to face our fears and continue. Wendy remembers “During quiet time, sitting alone, the first thing I did was listen to the wind blowing gently and the bush moving slowly – it was like the sound of water flowing. I breathed the fresh air and could hear different animal sounds.   My problems all just disappeared. I know that when you feel stressed the best way to relax is find a quiet place and relax.  This was an exceptionally quiet place.”

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Bath time in the river was very quick – just a few seconds as we knew there were crocodiles and we were scared of being eaten! We all got into the cold water at the same time.  One afternoon, after walking far from camp to find suitable soft ground to dig a toilet hole, two of the girls looked up to find an enormous elephant right nearby!  They covered up quickly and scurried back to camp.

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Then after supper it was time for night watch again. Amanda relates her experience:  Andile was first and I was second. I was awake the whole time Andile was on watch, huddled in my sleeping bag I did not want to turn my head torch off.  Although Andile was terrified she just seemed to be in control. Then it was my turn.  I was so scared that I didn’t even want to sit down.  After about 30 minutes I heard something walking in the water and although I was scared I gain courage to find out what is it so I can act. As I was looking, Andile and Thembani woke up and came to sit with me. When we shone the bush light about 15metres away from camp, two eyes were looking at us, big and shiny.  It was a buffalo so we decided to wake up one of your guides.  I woke Lihle by mistake and she said don’t worry, it is just my socks I hung in the tree to dry!  Andile kept an eye on a buffalo while I woke Jennet. She told us to keep shining the light on it eyes and it will go away.  We all ended up awake as my shift was about to finish.  Thembani spotted some eyes across the river –  judging from their height we thought it was lions, but later figured out that it was hyena.  One night Ronit mistook a pair of bright stars for eyes – it was so funny. We had lots to laugh about.

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Soon Wendy started to enjoy the nights:  When I was not guarding, I would look up at the sky filled with sparkling stars. I would imagine my ancestors and deceased family members looking down on me and say thank you for giving us light and protecting us. This made my smile every night as I did not feel alone or afraid knowing the stars were watching over me.

Every time we left camp, we cleaned up and left no human trace behind, to show we respect the environment.  Before we reached the next camp we had an Indaba using a talking stick to share how we feel. It was a very powerful session with tears and connections.

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The days followed similar patterns with lots of learning and sharing along the way. We were fascinated learning about some trees that are special to Zulu culture.  Umlahlankosi (Ziziphus mucronata, buffalo thorn) is traditionally used to fetch the spirit of someone who has died in an accident or far from home. The thorns on the branches face in different directions – one back and one forward –  illustrating the importance of looking to the future, while never forgetting the past.  We got to see the plant which the San people used to use to collect drops of dew to drink.

After a few days, we felt at home and more comfortable. We had a chance to watch sunsets each day and somehow as the sun set our troubles seemed to set with it. At night we didn’t only see the dark but saw the stars that came out, instead.

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The sisters bonded in such a powerful way. We felt free – emotional and spiritual healing.  On the last day in the wild we didn’t want to go back.  Our bags were much lighter and so were our hearts.  With blisters on our feet, sore muscles and the smell of the wild, it is safe to say this was the greatest adventure in our lives. This has helped us look the world with different eyes.

Amanda concludes “The most important lesson I have learnt is that it ok to love, it is ok to cry and it totally fine to be scared.  Just remember to never miss out on an opportunity to be home in the Wilderness.”

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For more about this project see: https://www.indiegogo.com/projects/sisters-of-the-wilderness-part-2-social-impact/x/14796140#/

 

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.

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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.

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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.

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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.

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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

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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.”

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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 

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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