ISIJABANE (SPINACH PORRIDGE)

 

5 spinach leaves, cut into pieces

1 onion, grated

pinch of salt

1 litre (4 cups) water

240 g (9 oz) / 500 ml (2 cups) maize-meal

 

Place the spinach pieces in a saucepan, add the grated onion and the salt, and cover with the water.

Bring to the boil and then cook for 5 minutes.

Add the maize-meal and stir to mix.

Let the porridge simmer over a low heat for about 30 minutes, stirring frequently until cooked through.

Variation: Diced pumpkin can be used instead of spinach. Serve with milk.

 

Serves 4.

 

country : Swaziland

course : vegetable dish

 

source : Cooking from Cape to Cairo : A Taste of Africa / Dorah Sitole and True Love Magazine