RECIPE: Vegan umfino with rosemary garlic mushrooms

If you are looking for something nice, warm, and hearty to eat with your stew, umfino should be your go-to.

Umfino is a traditional South African dish that is made of maize meal and finely chopped spinach. Normally you would eat it on those cold, winter days. It is best served warm, usually with a side of tomato relish, stew or vegetables.

Food blogger Anda Mtshemla shares with us her vegan take on umfino that makes a strong argument for the vegan lifestyle.

Veganism doesn’t need to break the bank, says food blogger

Serves 4

INGREDIENTS

300 g maize meal

400 g brown mushrooms (sliced)

400 ml cold water

400 ml boiling water

4 tbsp oil (for cooking)

1 cup spinach, finely chopped

1 tsp minced garlic

2-3 sprigs fresh rosemary, stems removed

1 vegetable stock cube

1/2 tsp salt

1/2 tsp black pepper

METHOD

1. In a pan, heat oil on medium to high heat before adding mushrooms to the pan.
2. Spread mushrooms evenly and leave to cook for 4-5 minutes. Do not stir.
3. Once mushrooms have browned and reduced in size, give them a stir before adding salt, pepper, garlic and rosemary, then stir again to combine.
4. Lower heat and allow to cook for another 6-8 minutes before setting aside.
5. In a medium pot on medium to high heat, add 400 ml boiling water and stock cube. Stir to dissolve.
6. In a separate bowl, add maize meal and 400 ml cold water. Stir to form a slurry.
7. Add slurry to the pot and stir until the mixture begins to bubble and thicken.
8. Lower heat and cover.
9. After 10 minutes, add spinach and stir until well-combined. Cover and allow to steam for another 10 minutes.
10. Remove umfino from heat and give one final stir before serving.
11. Top umfino with the mushrooms and enjoy!

Veganism doesn’t need to break the bank, says food blogger