BRAVE HEARTS
DES NGEMA’S ISINKWA NEMIFINO (STEAMED MIELIE BREAD WITH WILD SPINACH)
“Isinkwa sombila nemifino is a classic traditional dish. I love this recipe because it reminds me of home. My mom used to grind the mielies by hand, which made the texture heavenly. It’s a great all-rounder that goes well with spreads, soups and meaty gravies like tripe.”
Makes 1 loaf EASY
GREAT VALUE
Preparation: 20 minutes Cooking: 1½ hours
whole mielies 2–3
flour 100 g
salt 1 t
baking powder 1 T
free-range eggs 2
butter 50 g
sugar 40 g
imifino (spinach) 100 g, washed and
roughly chopped
Wash the mielies, removing the husks and silk. Using a small knife, gently scrape the kernels from the cobs to make 250 g. Reserve 50 g of the kernels to add to the batter, then blend the remaining kernels to make a chunky purée. Set both aside. Sift the flour, salt and baking powder. Cream the eggs, butter and sugar in a mixer and add the mielie purée. Add the dry ingredients and reserved mielie kernels. Mix well to form a smooth batter. Fold in the imifino, taking care not overwork the batter so it doesn’t stain the bread. Pour into a greased or lined stainless-steel bowl, then cover with Place in a large saucepan half-filled with water – the bowl should not be submerged in the water. Cover, then steam for 1½ hours over a medium heat. Check the water level every 20 minutes and add more boiling water if necessary. Use a toothpick or skewer to test whether the bread is ready; it should come out dry. If It’s still wet, steam it for a bit longer. Once ready, remove from the saucepan, allow to cool for 5 minutes, then flip the bowl upside down. Place the bread on a wire rack. Serve warm or cold. You can replace imifino with your favourite leafy vegetable but make sure you drain any excess water.
