Phuthu with Imifino & Wors (with Nyala)

Ingredients:

For the Nyala Phuthu:

• 20 cups Nyala Super Maize Meal (Approx. 4kg)
• 30 cups water (Approx. 7.5l)
• 10 tsp salt (Approx. 50g)
• 10 tbsp butter, optional (Approx. 150g)

For the Imifino (Greens):

• 5 kg boerewors, or similar sausage
• 10 small onions, chopped (Approx. 1.5kg)
• 10 cloves garlic, minced (Approx. 50g)
• 10 tbsp oil or butter (Approx.150ml)
• Salt & pepper to taste (Add to taste)
• Optional: 10 tsp vegetable stock powder or Aromat for flavour (Approx. 50g)

For the Wors:

• 10 bunches spinach, or morogo, finely chopped, approx. 5-10 kg, depending on bunch size; aim for 500-1000 g per bunch
• Dash of oil for each batch, for frying or can be on a braai

Method

1. Prep the phuthu ingredients: Measure the maize meal, salt, and butter. Have the water ready to boil in large pots.

2. Prep the imifino ingredients: Finely chop the 10 bunches (5-10 kg) spinach or morogo. Chop the 10 small onions and mince the 10 garlic cloves. Measure other seasonings.

3. General notes: Divide tasks among helpers for efficiency. Prep can take 30-45 minutes.

For The Nyala Phuthu:

1. Boil water: In one or more large heavy-bottomed pots (divide ingredients if using multiple for even cooking), bring the 30 cups (7.5 litres) water and 10 tsp (50 g) salt to a vigorous boil over high heat.

2. Add maize meal: Slowly add the 20 cups (4 kg) Nyala Super Maize Meal while stirring vigorously with large forks or wooden spoons to prevent lumps and keep the texture crumbly.

3. Simmer covered: Cover the pots and reduce heat to low. Simmer for 30-40 minutes (longer for bulk to ensure even cooking), stirring occasionally to maintain a crumbly consistency and prevent sticking.

4. Finish with butter: At the end, stir in the 10 tbsp (150 g) butter (if using) and fluff with forks. Keep warm, covered, until serving.

For The Imifino:

1. Sauté base: In one or more large pans or pots (multiple recommended for volume), heat the 10 tbsp (150 ml) oil or butter over medium heat (divide if needed). Add the chopped 10 onions and fry for 5-7 minutes until soft and translucent. Stir in the minced 10 garlic cloves and cook for 1-2 minutes until fragrant.

2. Add greens: Mix in the finely chopped 10 bunches (5-10 kg) greens. Cook down for 10-15 minutes, stirring occasionally, until tender but still vibrant (not mushy).

3. Season: Add salt, pepper, and optional 10 tsp (50 g) vegetable stock powder or Aromat to taste (add gradually). Mix well and cook for another 2-3 minutes to incorporate flavours. Remove from heat and keep warm.

For The Wors:

1. Heat cooking surface: Use a hot pan, griddle, or braai. Add a dash of oil per batch to prevent sticking if cooking on stove top/griddle.

2. Cook the wors: Add the 5 kg boerewors portions in batches to avoid overcrowding. Fry or braai for 8-10 minutes per side until golden-brown, charred, and fully cooked. Do not prick to retain juices. This may take 30-45 minutes total for all batches.

3. Rest and slice: Remove from heat and let rest for 5 minutes. Slice into pieces for serving.

Serving:

1. Dish up warm phuthu (about 200-250 g per person), add a portion of imifino on the side (about 150-200 g per person), and top with juicy wors slices (about 100 g per person).

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