Umqa wehlaba (dandelion leaf pap)

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“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

Ingredients

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

Cooking Instructions

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