Ingredients

Method

• 2 T oil 
• 1 onion, diced 
• 1 carrot, finely chopped 
• 1 celery stick, finely chopped 
• 1 garlic clove, sliced 
• ¼ cabbage, shredded 
• 1 stock cube or sachet of choice 
• a pinch of salt 
• 150 g maize meal 
• 5 cups water 
• 8 spinach and morogo leaves, shredded
• 1 T butter 
• 2 cups amasi strained in a cloth overnight, for serving 

Method

Ingredients

1. Heat the oil in a saucepan over a medium heat and sauté the onion, carrot and celery for 5–8 minutes, adding a splash of water or oil if it starts to scorch. Add the cabbage and stock cube and sauté for two minutes. Remove from the heat.

2. Bring a medium-sized saucepan of water to a boil. Add the salt and the maize meal in a steady stream, stirring to prevent lumps from forming. And the sautéed vegetables and the spinach or morogo, reduce the heat, cover and cook for 20–30 minutes. Stir in the butter.

3. Chill the mixture in the fridge, for 3 - 4 hours minimum. hieve this consistency if necessary. Heat and grease a waffle maker, spoon in the pap and toast each waffle for 5 minutes. Serve with the strained amasi.

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Stylist: Emma Nkunzana
Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Shavan Rahim