Slow Food – sidla ngokudala

Terra Madre Day is an initiative of The Slow Food movement who promote good, clean fair food. All around the world, communities gather to celebrate eating local food – sustainable, diverse and delicious.
Terra Madre day - Lindiwe, Tutu, Ntombenhle and Penelope
For the whole week we will be eating only vegetables and drinking fresh water, nothing else. On Terra Madre Day we will prepare and share the food that is growing in our garden with our community. We want to inspire everyone to live a healthy life and grow good food.
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Imifino – wild greens – epitomises what Slow Food is all about. The KZN Slow Food Convivium, that the Mpoppies are members of, is also called ‘Imifino’.
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Everyone has a favourite imifino. Amanda Ntombela picked imbuya today in the community garden.
harrismith 223Nosipho Dladla helped, although she prefers spinach.
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One lady came past and asked if she could come and pick only uqadolo – that is her favourite kind.
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On 10 December we joined thousands of people all across the world to celebrate #TerraMadreDay , with a bring and share lunch in our community garden.

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Nelly brought potatoes, Zamile boiled butternut with imifino,

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Penz stir fried radish and carrots with olive oil and a little chilli,  Nqobile made a salad of tomatoes, avocado and ucadolo,

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There were radishes (of course!)

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Nikki contributed parley and pecan pesto, onion marmalade and mint cordial. It was a feast!

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These are the 10 essential ingredients for a Slow Food Garden.

  1. They are created by a community. The gardens bring together and value the capacities of all the community membersuniting different generations and social groups (village and school associations, local administrators or non profit organisations). They recover the wisdom of older generations, make the most of energy and creativity of younger people, and benefit from the skills of experts.
  2. They are based on observation. Before planting a garden, it is necessary to learn to observe and to get to know the terrain, local varieties and water sources. The garden must be adapted to its surroundings, and local materials should be used to make the fencing, compost bins and nurseries.
  3. They do not need a large amount of space. By looking creatively at the space available, it is possible to find somewhere to put a food garden in the most unlikely places: on a roof, by the side of a footpath and so on.
  4. They are gardens of biodiversity. Slow Food gardens are places for local biodiversity, which has adapted to the climate and terrain thanks to human selection. These nutritious and hardy varieties do not need chemical fertilizers and pesticides. The gardens are also planted with medicinal plants, culinary herbs, and fruits trees (bananas, mangos, citrus).r greens 1
  5. They produce their own seeds. Seeds are selected and reproduced by the communities. This means that every year the plants become stronger and better suited to the local area, and money does not need to be spent on buying packets of seeds.They are cultivated using sustainable methods. Natural remedies based on herbs, flowers or ash are used to combat harmful insects or diseases.
  6. They save water. Once again, an approach based on observation and creativity is fundamental. Sometimes it only takes a gutter, tank or cistern to collect rainwater to resolve seemingly insurmountable problems and avoid more expensive solutions.
  7. They are open-air classrooms. Food gardens offer an excellent opportunity for teaching adults and children alike about native plant varieties, promoting a healthy and varied diet, explaining how to avoid using chemicals and giving value to the craft of farmers.
  8. They are useful, but also fun. Food gardens are a simple and inexpensive way of providing healthy and nutritious food. But even in the most remote villages and the poorest schools, Slow Food gardens are also a place for games, celebrations and fun.
  9. They are networked together. Neighboring gardens exchange seeds, while those further away exchange ideas and information. The coordinators meet, write to each other and collaborate. School gardens in Western countries are raising funds for the African gardens.r greens 3

A food garden is a drop in the ocean compared to the problems Africa faces every day. But if the number of gardens grows from a hundred to a thousand to ten thousand, and they share and support each other, their impact grows. Together, they can transform into a single voice, speaking out against land grabbing, GMOs and intensive agriculture, and in favour of traditional knowledge, sustainability and food sovereignty. Learn more about Slow Food.

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Heritage Day Celebration

On Heritage Day MCG hosted a visit from small scale farmers from around KZN who were doing a two week course on Permaculture Design at Dovehouse Training Centre.


They enjoyed a tour of a number of gardens and were amazed at what residents were growing in such small spaces.

visiting Baba Ndlovu's garden

Sthembile Mbanjwa told them how she had only recently started to garden


and invited them to plant some seedlings in her garden.

planting  in Stembile's garden

They sang and danced their way from house to house, creating a colourful stir in the township!


Lunch was all local produce served at Ntombenhle’s home.


Handmade lasagne with free range eggs and just picked spinach, ijece (steamed bread) and a stew make with freshly harvested peas, carrots and potatoes.


When asked where the meat was, Ntombenhle replied firmly “We don’t grow meat. We are giving you what we have.”

Mama Mbazini who runs a B&B from her home in Matubatuba was impressed. “It was good to see how you cook your own food, in interesting ways. It has opened my eyes and now I am going to prepare fresh, healthy food from my garden for visitors too.”

fantastic spinach