Today’s Tasty Pick: Umfino and chicken neck stew

Rooted in South African tradition, this Umfino and Chicken Neck Stew is a humble yet deeply satisfying dish that brings comfort and flavour to the table.

Umfino—a nourishing blend of leafy greens—is a staple in many homes, offering both nutrition and a taste of heritage. Paired with tender, slow-cooked chicken necks in a rich, savory stew, this meal is a celebration of resourcefulness and flavour. Perfect for family gatherings or a cosy night in, this recipe honours tradition while delivering heartwarming satisfaction in every bite.

How to make Umfino and chicken neck stew

Ingredients:

• 500g chicken neck
• 2 tbsp oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tsp curry powder
• 2 cups chopped umfino (spinach or morogo)
• 1 grated tomato or ½ tin chopped tomatoes
• 1 potato, cubed (optional for thickness)
• Salt and aromat to taste
• 1 cup water or chicken stock

Method:

1. Heat oil in a pot, sauté onion and garlic until soft.
2. Add curry powder and chicken neck, cook until lightly browned.
3. Add tomatoes, potato, and seasoning. Cook for 5 minutes.
4. Add water/stock, cover and simmer for 25 minutes.
5. In a separate pot, add umfino and cook until soft.
6. Serve with uphuthu, rice or steamed bread.

Food tips:

• Don’t skip the browning: Brown the necks slightly in oil before adding your liquids. This locks in the flavour and adds a rich base to your stew.
• Use potatoes to thicken naturally: If you want a thicker stew without using flour or soup powders, add a small chopped potato. It breaks down as the stew cooks and gives it a rich, hearty texture.
• Make it a full meal with samp or dumplings: This dish pairs beautifully with samp (umngqusho) or jeqe (steamed bread) for a full and filling kasi meal. The starch soaks up the gravy perfectly.
• Spice it gently but wisely: A pinch of curry powder, aromat, or BBQ spice gives township warmth without burning the throat. Add just enough to awaken the flaovurs without overpowering the greens.
• Leftover magic: Let the stew rest and reheat it the next day ─ the flavours deepen overnight. It tastes even better when it’s slightly warmed and served with fresh pap.

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