Isigwaqane with Umfino and Umleqwa

“Food has always been part of our heritage. I chose these recipes because I believe in starting with what you have. Free-range chicken was always part of my family growing up. My mom always cooked one for us as a treat. Isigwaqane is also a traditional Zulu dish that is loved and still the favourite with Umfino (spinach)” – Zanele van Zyl

INGREDIENTS

For the Curried Free-Range Chicken

2 tbsp oil

1 free-range chicken, cut into pieces

1 onion, chopped

2 garlic cloves, minced

1 tbsp fresh thyme

1 tbsp curry powder

1 tbsp cumin powder

2 litres of chicken stock

2 tbsp tomato paste

For the Isigwaqane

1 litre water

2 cups of kidney beans, boiled and rinsed

2 cups maize meal

20g butter

Salt and pepper

For the Umfino

2 tbsp oil

1 onion, diced

1 red pepper, diced

400-500g baby spinach

Salt and pepper

METHOD

Place a Le Creuset Signature Round Casserole with oil over medium heat. Fry the chicken until brown, and then add onion, garlic, thyme, curry powder, cumin powder, and tomato paste. Combine well. Add the chicken stock and allow the chicken to cook for two hours.

In a Le Creuset Signature Oval Casserole, add the beans, cover with water and bring to a boil. Once the beans are soft, rinse them and place them back into the same pot with water and bring them to a boil. Once the water is boiling, add the maize meal, cover the pot and lower the heat.

As the pap and beans simmer, the mixture will thicken. Keep stirring every two minutes and cover. To get rid of lumps, mash the pap against the side of the pot. Allow the pap to cook for 10-15 minutes, then add the butter, salt, and pepper, mix well, and cover again for another 5-8 minutes.

Place a Le Creuset Signature Shallow Casserole with two tablespoons of oil over medium heat. Next, add the onion, red pepper, and spinach. Cover for 2-3 minutes until the spinach starts to wilt. Season with salt and pepper, and serve.

Recipe by Zanele van Zyl