"Having been raised in a middle-class household and having no concept of the different socio-economic backgrounds my friends and I grew up under, I never understood why my mom never prepared this tasty month-end special (although I would later learn in many households, this was daily sustenance). It’s a nourishing mixture of rice, potatoes, cabbage, spinach and onions, sometimes flavoured with a cube of chicken stock, which was sometimes the closest thing to actual meat when things got extra meagre. Fried chicken gizzards on the side are lowkey mandatory." – Khanya Mzonwgana
- 180 g parboiled white rice
- 2 large potatoes, peeled and diced
- 3 cups cold water
- a pinch salt
- 4 T oil
- 1 onion, chopped
- 1 baby cabbage, thinly sliced (or ¼ large cabbage, sliced)
- 1 bunch spinach, thinly sliced
- 1 T chicken stock powder
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.
Photographs and videography: Khanya Mzongwana and Katharine Pope
Production: Khanya Mzongwana
Food assistant: Leila-Ann Mokotedi