Umqa wehlaba (dandelion leaf pap)
6
Easy
10 minutes
30 minutes
“This is one of the staple meals in the village, where foraging for imifino is truly a way of life. I’ll sometimes cook umqa for lunch, often accompanied by a piece of fruit. You can also serve it with extra veggies and meat to make it a more substantial meal for supper.” – Lipato Shogole
Ingredients
Method
- 4 cups water
- salt, to taste
- 180 g maize meal 1
- 100 g dandelion or ihlaba leaves, washed and chopped
Method
Ingredients
1. Bring the water to the boil in a saucepan. Add the salt, then stir in the maize meal using a wooden spoon. Stir vigorously. If the mixture is too thick, add more water.
2. Cover and cook for 20 minutes over a low to medium heat, stirring occasionally. Stir through the dandelion or ihlaba leaves, then cook for a further 10 minutes. Serve hot with stew or grilled veggies.
Find more South African recipes here.
Photographs: Jan Ras
Production: Khanya Mzongwana
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