A fan favourite called umfino in Xhosa. We’ve added celery stalks to this delicious stiff pap with leafy greens recipe (made with White Star Super Maize Meal) and didn’t hold back on the aromatics.
Serves 4-6 (as a side)
Ingredients
1 bunch celery
6 Tbsp canola oil
1 large onion, chopped
3 cloves garlic, chopped
3 cups shredded green cabbage
3 cups shredded spinach
2 boiled potatoes, peeled and diced
3 cups cooked stiff White Star Super Maize Meal
Pinch of white pepper
Salt and milled pepper
3-4 Tbsp butter (optional)
Method
- Remove the leaves from the celery and chop finely. Slice the stalks ½cm thick.
- Heat half the oil in a pot over medium heat and sweat the onion for about 5 minutes until translucent. Add sliced celery and garlic and continue cooking for another 1-2 minutes.
- Move aromatics to the side of pan, increase the heat slightly and add the remaining oil.
- Add the cabbage and fry for 2-3 minutes until tender. Add spinach, celery leaves and potato pieces and cook for another 2-3 minutes, stirring to combine the contents of the pot evenly. Season generously and turn heat to low.
- Add White Star Super Maize Meal and butter and stir to combine. Serve warm as a side.
Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons
For more information on White Star Super Maize Meal, visit www.whitestar.africa and follow White Star on Facebook and Instagram.
