EVER been to one of the African food stores around Cape Town? They are usually situated downtown in places like Maitland, Bellville, Mowbray and close to the train station in town. I popped into one of those shops last week and it was like going to an African market. There was so much to learn, grasp and buy. I wanted to buy everything. Interesting items included cassava bread, frozen cassava leaves, mayebo (dried mushrooms) and of course, Mopani worms.
What I find very interesting about these stores is that not all of the items are widely available in South Africa. They fly or ship them in from their countries due to demand. Our African brothers are so in tune with the food they grew up on. It’s that kind of pride and ownership of their cuisine that I would like to see in my fellow South Africans.
This week’s baked samp dish is inspired by one of the indigenous ingredients at the African food store in Cape Town, mfushwa – dried leafy vegetables originating in Zimbabwe. The ladies at the shop suggested boiling it then adding whatever seasoning you desire (spices, onion, garlic, tomatoes) including peanut butter and oil. For convenience, I’ve used spinach in this recipe, however, do use mfushwa if you manage to find it. Hope you enjoy!
www.mzansistylecuisine.co.za