Recipe: Samkelisiwe Mhlongo’s Imifino Yezintanga Omelette

Recipe: Samkelisiwe Mhlongo’s Imifino Yezintanga Omelette

As part of our interview I asked Samkelisiwe Mhlongo to share a recipe from her family and she shared not only one but three different recipe.  Some of them I already have on the blog….

Slider with alias Omelette not found.


I chose a recipe by her grandmother, Imifino Yezintanga.  This is what Sam had to say about her grandma’s and her family’s style of cooking…”My mom and gran never use recipes so I’m bad with measurements but I’m going to give you two or three recipes so you can choose”.  I thoroughly enjoyed this omelette and it was filling.  Hope you get to try it!

Imifino Yezintanga Omelette

Serves: 4

1 x 250g packet of spinach, shredded

½ onion, chopped

1 small red pepper, chopped

a handful of sliced jalapenos, chopped

dried rosemary

125ml (½cup) roasted and ground peanuts

salt and pepper to taste

8 eggs


grated cheese


  1. Prepare Imifino Yezintanga:  Fry the onion, pepper and jalapenos until cooked.
  2. Add spinach, rosemary and cook until soft.
  3. Add peanuts and season with salt and pepper.
  4. Make the Omelette: Mix eggs and milk in a bowl.
  5. Add salt and pepper and whisk for one minute.
  6. In another saucepan, melt butter a pan on medium heat, and pour the egg mix.
  7. Once the omelette starts to look like it’s cooked all the way through, spoon the Imifino mixture halfway on the omelette and fold it.
  8. Add the grated cheese and let the omelette cook for another minute or so – until the cheese melts.
  9. Serve with toast.

Author Info


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

Comments ( 2 )

  • Hi Thuli – just want to say how I enjoy your column in the CT on Fridays – today’s muffin recipe looks very yummy and I want to try it out soon. (Another favourite of mine was the samp (with bacon) recipe you wrote about in the CT some time ago – it was excellent). And this morning I discovered this food blog of yours – a fantastic source of indigenous recipes. I was wondering if you would mind putting a translation of names in brackets – like imifino yezintanga? Thanks!

    • Hi Mari Ana,

      Thanks for your comment! I’m glad you are enjoying the column. I’ll keep your suggestion regarding translating in mind….Tx

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