Entree: South Africa – Xhosa Cuisine – Umfino (Hearty stewed leafy greens cooked with onion and tomato, often enriched with peanut and served with stiff maize meal)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

- 1 lb (450 g) mixed leafy greens (amaranth, collard greens, or spinach), washed and coarsely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 cup (160 g) chopped onion (about 1 medium)
- 2 garlic cloves, minced
- 1 cup (240 g) chopped fresh tomatoes or canned tomatoes
- 1 small red chili, thinly sliced (optional)
- 2 tbsp (30 g) smooth peanut butter or ground roasted peanuts
- 1 cup (240 ml) water or vegetable stock
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 cups (480 g) coarse maize meal (dry) for pap
- 6 cups (1.4 L) water for cooking pap
- 2 tbsp (30 g) butter or cooking oil for pap (optional)

Instructions

1. Bring 6 cups (1.4 L) water to a boil in a medium pot for the pap. Gradually whisk in the 2 cups (480 g) maize meal, reduce heat to low, and cook, stirring frequently, until thick and smooth and the meal is tender, about 20–25 minutes. Stir in 2 tbsp (30 g) butter or oil if using; keep warm.
2. While the pap cooks, heat 2 tbsp (30 ml) vegetable oil in a large skillet or pot over medium heat. Sauté the chopped onion until translucent, about 5 minutes, then add the garlic and sliced chili and cook 1 minute more.
3. Add the chopped tomatoes and cook until they break down and form a sauce, about 6–8 minutes. Stir in the chopped greens, 1 cup (240 ml) water or stock, salt, and pepper.
4. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until the greens are tender and flavors meld, about 12–15 minutes. If using peanut butter, whisk it with a few tablespoons of the cooking liquid to loosen, then stir into the greens and simmer 2–3 minutes more to thicken.
5. Taste and adjust seasoning. Serve the umfino hot alongside or atop the stiff pap so diners can combine the greens and maize meal on their plates.