Imfino ๐Ÿฒ a traditional Zulu dish

Lee grew up in the Kar Kloof at Mbona Private Nature Reserve in Kwazulu-Natal , where she was canoeing ๐Ÿ›ถ yachting, playing tennis ๐ŸŽพ horse ๐ŸŽ riding, swimming ๐ŸŠ๐Ÿปโ€โ™€๏ธand running ๐Ÿƒ๐Ÿผโ€โ™€๏ธ from cow ๐Ÿ„ meneure to cow ๐Ÿ„ meneure, enjoying the warmth between her toes.

And she even became a springbok, when she saw a snake ๐Ÿ

Lee’s raft was made of 2 big empty tin oil drums. The drums were held together with 8″ wire, which was doubled up. With a plier you connected the two containers and twisted the wires until it was tight. Now the canoe ๐Ÿ›ถ was ready to use with a bamboo stick as a paddle.

Lee’s family was farming with Dexter cows. All black ones and a few (2-3) had horns. Dad Millin loved Dexters as for the amount of food they ate and the quantity of milk ๐Ÿฅ› they produced. Twice a day the Dexters, originating from Ireland ๐Ÿ‡ฎ๐Ÿ‡ช, were milked. Lee was running around, sometimes tasting the milk straight from the cow ๐Ÿฎ together with the dogs who also loved the milk.

Together with neighbour boys Christopher and David King, Lee was swinging as a monkey ๐Ÿ’ from tree to tree. And go carting. At the age of 6, she learned the word potent as her go cart was so powerful and strong.

They had pigs, dogs, and a monkey as pets. Lee still remembers Joko, Tony’s Vervet monkey.

Sometimes, Joko took a zip of Dads brandy and coke. And then he was a bit tiddly, jumping from the chair to the table, he forgot to put his legs out. Joko loved playing in the newly mowed lawn. He loved the smell of the freshly cut lawn and threw the cut grass around. Playtime!

Other animals on the farm were turkeys ๐Ÿฆƒ pigs ๐Ÿ– chicken ๐Ÿ” horses ๐ŸŽ dogs ๐Ÿ• Gigi Poupรฉe Madame de Pompadour, ducks ๐Ÿฆ† zebras ๐Ÿฆ“, wildebees, kudu, impala, bushbuck, eland, leopard being spotted a couple times on the estate ๐Ÿก bass & trout, bird life, mongoose and rabbits ๐Ÿ‡

Lee’s Zulu nanny, Selina, made Imfino everyday. She used curry powder to create variation. There was always Imfino, putu and samp and beans.

Utensils ๐Ÿด cast iron 3-legged pot (or a cast iron saucepan), wooden stick, knife, watering can

Ingredients for 8 people 4 potatoes ๐Ÿฅ” 1 vegetable or chicken stock cube (1 tsp of Rajah curry powder if you like it a little spicy ๐ŸŒถ ) 1 kilo pumpkin leaves or spinach or Swiss chard, 1 medium size onion, 3 cloves of garlic, 1 litre of water ๐Ÿ’ง

Preparation

  1. Wash the potatoes and cut them in dices
  2. Wash the pumpkin leaves and cut it
  3. Clean and finely chop the onion and garlic
  4. Boil everything in the sauce pan with water and the stock cube. Don’t use a lid.
  5. (Mix the curry powder at the end. This step is optional.)
  6. Cook until mushy, like overcooked potatoes

SERVE with a ball of putu, dipping in Imfino

Drink ๐Ÿฅคwith AmaHewu, served in a calabash. AmaHewu is thinned out mealie meal porridge which goes sour in the sun โ˜€๏ธ It has a very refreshing taste.

Romance of this recipe The traditional Zulu still live in rondavels, made from wattle and mud. Sitting in a circle โญ•๏ธ on a log around the fire ๐Ÿ”ฅ they dip in three legged pots full of Imfino and Putu.

There was often bread (Isinkwa) ๐Ÿž which is baked in the ground. A hole is dug, a fire is made. The dough gets wrapped in a cloth next to the fire in the hole and covered with sand. If it is the first time you do this put a stone on the top to remember where you put the bread. Leave it for 1 hour.

Or put a stick in the ground and use it as a sundial. Depending on the thickness of the stick you will know when the hour has passed.

On the farm the workers got paid their wages and always a ration of samp, beans, mielie meal, salt, sugar and tea.


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