Farms, Fish Banks, and an Iron Roof - Lindiwe Majela Sibanda

Photo by Caroline Lacey

Farms, Fish Banks, and an Iron Roof

All of the storytellers in this hour are New Voices Fellows from the Aspen Institute. A leading advocate for food security must reassess her own relationship to food, a young man dreams of an iron roof for his family, a pragmatic idealist learns to really listen to her friend, and a marine expert tries to bring fish back to Bali.

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Stories in this Episode

12:12
Grandma Mahembe's Farm

by Lindiwe Majele Sibanda

A leading advocate for food security must reassess her own relationship to food.

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08:15
Dreams of a Young Cow Herder

by James Kassaga

A young man dreams of an iron roof for his family. 

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09:50
A Pragmatic Idealist

by Sisonke Msimang

A pragmatic idealist learns to really listen to her friend.

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12:26
The Fish Bank

by Jensi Sartin

A marine expert tries to bring fish back to Bali.

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Extras From This Episode

Lindiwe Majele Sibanda 3

Lindiwe’s Aunt Elis at her 100th birthday party.

Lindiwe’s Favorite Dish: Tripe (meat) with Mfushwa (vegetable) and Pap (starch)

TRIPE
Offal, especially tripe and intestines is a Zimbabwean delicacy that borders on gourmet food quality. With the right ingredients and careful cleaning during preparation, this kind of food can be enjoyed by all.
Ingredients
-500g goat tripe, thoroughly cleaned and cut into strips or cubes
-goat intestines, also washed thoroughly and cut into pieces
-5 garlic cloves, crushed
-1 large onion, diced
-Salt & chllies to season
Method
In a large pot, throw all the meat the garlic and onion in and cover well with water. Season with salt and chillies, and let simmer on low to medium heat for 3 – 4 hours, constantly checking for water depletion and upping when necessary.
Serve with hot pap or dumplings.
Preparation: 25 minutes
Cooking time: < 4 hours
MFUSHWA
Mfushwa is a group of African spinach that includes Lerotho, Thepe, Lephutsi, Delele, Nawa, etc. The leaves of these plants are edible and delicious.
Most times we collected and dried the leaves during the wet season and consumed them during tough seasons such as winter when chances of cultivation are not good. This has been the way of surviving tough economic and physical conditions for many family farmers.
Ingredients
1 bunch mfushwa, e.g. pumpkin leaves, washed
1 onion, diced
Salt and pepper to season
2 large or 4 small tomatoes, thinly cut
2 tablespoons cream (drained from standing cow milk from previous day”s farm supplies)
Method
In a pot, fry the onion with oil until brown and still soft. Throw in mfushwa, tomatoes, herbs and season well. Pour in ½ jug water and cook for 30 minutes of low heat.
Preparation: 5 minutes
Cooking time: 30 minutes
PAP
Ingredients
2 cups corn meal
2 cups water
Method
In a cooking pot boil the water and gooi in the maize meal. Add the salt to taste and with a wooden spoon whisk and until thick. Leave on low heat for around 15 to 20 minutes. Pour into ramekins and leave to cool before serving with protein source and vegetables of your main meals in my case best served with tripe and pumkin leaves.
Preparation: 5 minutes
Cooking time: max 20 minutes

James Kassaga Arinaitwe Radio Extra3

James and his grandmother.

James Kassaga Arinaitwe Radio Extra1

The house with the iron roof.

Jensi Sartin Radio Extra1

Nyoman counting fish in fish bank.

Jensi Sartin Radio Extra2

Balinese ceremony, blessing the fish bank.

The music in this story

  • The Drift - Uncanny Valley
  • Davido, Tiwa Savage, Sarkodie, Lola Rae - Africa Rising
  • Damascus Kafumbe - Obudde
  • Miriam Makeba - A Luta Continua
  • Nidji - Laskar Pelangi