Side Servings Archives

Cheese recipes

Isinkwa nemifino (steamed mielie bread with wild spinach)

1½ hours

Rice recipes

Isqa rice

25 minutes

Isqa rice

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

180 g parboiled long-grain rice
2 large potatoes, peeled and diced
3 cups cold water
a pinch salt
4 T oil
1 onion, chopped
1 baby green cabbage, thinly sliced (or ¼ large cabbage, sliced)
1 bunch spinach, thinly sliced
1 T chicken stock powder

Method

1. Place the rice and potatoes in a medium-sized saucepan and add the water and salt. Bring to the boil and cook for 8–10 minutes. Drain, rinse and set aside.

2. Heat the oil on a pan. Gently fry the onion until translucent, then add the cabbage and spinach. Fry until softened. Add the chicken stock powder and fry for a further minute. Add the vegetable mixture to the potatoes and rice.

3. Mash the mixture until the potatoes are crushed and stir it all together. Serve by itself or with any meat accompaniment you have available.

Find more South African recipes here.

Photographs and videography: Khanya Mzongwana and Katharine Pope
Production: Khanya Mzongwana
Food assistant: Leila-Ann Mokotedi

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Isinkwa nemifino (steamed mielie bread with wild spinach)

Isqa rice

Isqa rice

Ingredients

Method