Spinach is eaten in a wide variety of forms throughout Africa.  It is an inexpensive, nutritious dish, which is usually simple to prepare.  In the Northern part of South Africa it is called Morogo, here in Cape Town it is known as umfino and Mulukhiya in the southern part of Egypt.

300 g spinach                                                    4 large potatoes, peeled and chopped in half

1 teaspoon salt                                                   1 teaspoon black pepper

1 egg                                                                      1 cup corn flour

1 medium onion finely chopped                    1 cup frozen peas, defrosted

oil for shallow frying

Wash Spinach very well in lots of water, making sure that the sand and little bugs all wash away.  Chop roughly and put into a pot with a lid.  Steam the spinach over a slow flame, until it has reduced in the pot.  Make sure the spinach cooks dry.  Open the pot and let the spinach cool.  Meanwhile cook the potatoes until soft in a different pot.  Add salt and mash the potatoes.  Empty cooked spinach, mashed potatoes, egg, corn flour, chopped onion, defrosted peas and black pepper into a large mixing bowl.  Using a potato masher, mix all the ingredients together.  Form flat patty shapes and set aside.  Heat oil in a frying pan and fry irio until crispy on both sides.

It’s been a while since we have had a lesson in speaking Xhosa.  I realise that if we carry on with only one word every week or so we are never going to get anywhere.  So here are a whole bunch of phrases as well as a recap on what we have already covered (which is only ‘hello’ and ‘how are you?’).  You will also see that there is an alternative for “How are you?”.  When it comes to pronunciation you’ll have to stop someone on the street, ask them if they are Xhosa speaking and I am sure they will be more than happy to help you out with a quick lesson.  South Africans are known to be amongst the friendliest people on the planet – just another great reason to visit our beautiful country

Hello – Molo
Hello (two people or more) – Molweni
how are you? – Uphila njani?
I am well Thank you! – Ndiphilile enkosi
Sorry - uxolo
Please – nceda
I don’t understand – andiqondi
I don’t know – andazi
I come from.. – Ndivela
Do you speak English? – uyakwazi ukuthetha isiNgesi?
Yes – Ewe (eh-weh)
No – Hayi

Nandipha has become the “face” of Africa Cafe.  She is featured as the hostess on our website as well as our brochures and many banners over the years.  This is her introduction to you:

I’m a proud mother to a 9 year old humble daughter – the one person I turn to whenever I need comfort or am going through a rough time.  I’m a strong African woman from a huge family that went through a lot of crisis but came out tougher than ever by gaining strength in handling situations from my supportive and strong mother.

I’m a grateful person with lots of dreams and ambitions.  I tend to sell myself short at times because I’m scared of failure but I am working on it!  I’m a kind individual and am filled with lots of love.  I feel that it is time to give back some love to people especially after what I call a “near death experience” recently.  The support I received was phenomenal.  The experience taught me not to take anything or pain for granted.  Basically I am extremely grateful to be alive!!

- as are we Nandipha – Remo

The Africa Cafe is not only famous for serving the most delicious African food in Cape Town.  Our bar is also well know for making some of the best fresh fruit cocktails which we serve both with and without alcohol.  Jason shops at the fresh produce market to make sure that only the freshest ingredients are used and the proof really is in the taste.  Here is the recipe for our world famous Mala Mala:

Makes 6

800g fresh pineapple cut into chunks

1 tablespoon fresh granadilla pulp

120ml freshly squeezed lemon juice

1/2 cup white sugar

6 tots of white rum (optional)

1 litre plain soda water

Pulp pineapple pieces in a blender until smooth.  Add the lemon juice and sugar.  Mix until sugar has dissolved.  Lastly, add the granadilla pulp and blend briefly, taking care not to crush the pips.

To make one cocktail:  Put one tot of rum in a large cocktail glass or omit, fill the glass to 1/2 with the above mixture and top up slowly with soda water.  Watch out that the fizz does not overflow the glass.  Stir with a swizzle stick or spoon.  Sit back, relax, watch the sunset and enjoy

I have been on leave for the past two weeks and despite all intentions of keeping up the blog I am afraid to say that laziness won out.

On Saturday morning I walked one of my favourites – Lion’s Head – and it was really spectacular looking down over a CBD covered in mist as the sun was rising.  For those unfamiliar with Cape Town, Lion’s Head is situated above the city alongside Table Mountain and is named for its resemblance to a Lion with Signal Hill as the Lion’s body.

If ever you are looking for someone to walk up with I am always more than willing!

Happy Monday

Remo

Yesterday was the first day of Spring even though it may not have seemed that way in Cape Town.  However if you  really concentrate you will be able to hear Spring in the song of the birds, smell its fresh, blossomy scent on the wind and feel the bubbles of joyfulness deep down in your tummy.  Yes the weather may be a little wild out there but Spring is most certainly here and this means its time for a new menu at The Africa Cafe.  Here it is folks!

THE AFRICA CAFÉ COMMUNAL FEAST ~ SPRING 2009

We grow fresh vegetables & herbs in the Family Organic Vegetable Garden. These are included in the menu according to seasonal availability.

Pea & Sage Balls

Dipped in crumbed peanuts

Malawi Mbatata Balls

Sweet potato and cheese balls rolled in sesame seeds

Vetkoek

Light, fluffy, deep-fried breads

Xhosa Imifino Patties

Traditional spinach and mealie-meal patties

Zambian Bean Pies

Red, kidney bean paste folded in pastry

Ethiopian Chic Pea Bites

Spicy, chic-pea, onion and dhanya bites

Crispy Channa Fish

Lightly fried in chick-pea flour

Ethiopian Iab

White curd cheese with organic herbs

Moroccan Zeilook

Dip of aubergine, dhanya and garlic

Congo Salad with Jungle Dressing

Crisp, organic carrots and herbs tossed with cucumber, lettuce & seasonal fruit with orange & palm-oil dressing

Sesame Chicken Kebabs

Chicken slices prepared in soya & ginger marinade and crusted with sesame seed

Cape Malay Dhal Curry

Medium-strength lentil curry

Savoury Rice

Exotic, savoury rice with fresh herbs

Moroccan Chicken Almond Pies

Fresh parsely, almonds, cinnamon & diced chicken lightly baked in phyllo pastry

Moroccan Lamb Stew

Rich, savoury, aromatic lamb stew sweetened with dates

Congolese Spinach

Fresh spinach cooked with onion, organic tomatoes & sweet, red peppers

MOROCCAN DESSERTS

Basboussa – Semolina, almond and rose essence cakes

M’hancha – Almonds, honey and nutmeg lightly baked in phyllo pastry