Umvubo with umsobo-and-berry sorbet
6
Easy
20 minutes
25 minutes
“I get a lot of funny looks when I want to sweeten umvubo and I don’t get why. It’s delicious! The umsobo, or nastergal or nightshade berry preserve, is locally sourced (I pick up a jar every couple of weeks at the Oranjezicht Market) and has a deep, fruity flavour and gorgeous dark purple hue. I sometimes say it reminds me of caramelised blueberries, with a slightly savoury edge. It’s so tasty with sharp Cheddar or dolloped over ice cream.” – Khanya Mzongwana
Ingredients
Method
- 4 cups water
- 1 t salt
- 1 t vanilla paste
- 400 g maize meal
- 1 litre full-cream amasi For the umsobo sorbet:
- 600 g umsobo preserve
Method
Ingredients
1. Bring the water to the boil in a saucepan and add the salt and vanilla. Using a fork, stir the maize meal into the water to create fine lumps. Stir through to form a dry, crumbly consistency.
2. Once the water has been absorbed, reduce the heat and cook for 25 minutes, covered. Fluff with a fork and turn out into a large bowl to cool.
3. To make the sorbet, place the preserve in a blender and blend until smooth. Churn in an ice-cream machine until frozen. Pour the amasi over the umvubo and top with the sorbet. Spoon over more umsobo. Serve immediately.
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Photographs: Toby Murphy
Production: Khanya Mzongwana and Vusi Ndlovu
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