I don’t know about you but I had the best December. In-fact, I had a great 2025 and my December was the cherry on top! I went to Butterworth, Eastern Cape to my beautiful friends' home for mgidi season but ended up enjoying the farm life so much I felt completely at home. I ate and drank like the true village girl I am at heart and it was really the best way to end my year as there was also so much clarity that came from being in the bundus with very limited internet connection, lots of greenery and community. The best part? Besides the festivities of imigidi was the foraging and feasting that I did from their garden - spinach, beetroot, potatoes, cabbages! When I say I was in heaven I really mean it. As a lover of the kitchen, that was my absolute favourite place to be, adding on fresh meat, dairy and vegetables? I was the happiest girl alive.
Between mgidis, I took a 1 day hiatus from meat and made the most delicious spinach and potatoes, it was absolute perfection! Here’s the recipe;
Ingredients
(Serves 6)
- 700g spinach, chopped
- 5 potatoes, cubed
- 1 1/2 large onions, chopped
- 3 tbsp oil
- 1 1/2 cups water
- Salt
Directions
- In a pot, heat the oil and sauté the onions for 10 minutes until caramelised (always sweat onions with salt!)
- Add the potatoes and water
- Let them cook low and slow, you should really take your time here
- When the potatoes are soft and the water has evaporated, add the spinach, salt to taste and stir
- Enjoy! So scrumptious, healthy and easy
Happy new my dolls, it’s going to be a fantastic 2026!