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

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.

xola maya

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