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1 hour 15 minutes

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35–40 minutes

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Isinkwa sommbila (mielie bread)

20 minutes

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Ujeqe nobhonsisi (steamed bread with sugar beans)

1 hour

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Isijingi (sweet pumpkin porridge)

30 minutes

South African naan bread

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South African naan bread

1 hour

Warm beans with celery pesto

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Warm beans with celery pesto

30 minutes

Imifino (wild greens)

South African

Imifino (wild greens)

25 minutes

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Imifino (wild greens)

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

200 g kale
200 g spinach, washed and torn
60 g wild rocket
4 T olive oil
200 g baby onions or baby leeks, halved lengthways
350 g Woolworths baby gem squash, sliced
sea salt and freshly ground black pepper, to taste

Method

1. Bring a saucepan of water to the boil, keeping a bowl of iced water close by. Blanch the greens by cooking them in the boiling water for 3 minutes, then submerge them in the iced water.

2. Heat a pan and add the olive oil. When the pan is very hot, char the onions/leeks and the baby gem squash. Remove from the pan and set aside. In the same pan, flash-fry the greens and season with salt and pepper. Arrange the veggies on a plate and serve warm as a hearty side.

Find more South African recipes here.

Photograph: Toby Murphy