Side Servings

Umqa wehlaba (dandelion leaf pap)

10 minutes
30 minutes

“This is one of the staple meals in the village, where foraging for imifino is truly a way of life. I’ll sometimes cook umqa for lunch, often accompanied by a piece of fruit. You can also serve it with extra veggies and meat to make it a more substantial meal for supper.” – Lipato Shogole

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  • 4 cups water
  • salt, to taste
  • 180 g maize meal 1
  • 100 g dandelion or ihlaba leaves, washed and chopped

1. Bring the water to the boil in a saucepan. Add the salt, then stir in the maize meal using a wooden spoon. Stir vigorously. If the mixture is too thick, add more water.

2. Cover and cook for 20 minutes over a low to medium heat, stirring occasionally. Stir through the dandelion or ihlaba leaves, then cook for a further 10 minutes. Serve hot with stew or grilled veggies.

Find more South African recipes here. 

Photographs: Jan Ras
Production: Khanya Mzongwana

Lipato Shogole

Recipe by: Lipato Shogole

Lipato Shogole is a food activist and the co-founder of Ukutya, a Gqebera-born Sunday lunch club that serves indigenous menus and innovative remixes using traditional dishes. Lipato's latest project Hae Mahaeng is based in the Eastern Cape and focuses on community and food.

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