Ouma's Room Spinasie (Grannies Creamed Spinach)
Oumas Room Spinasie
Ouma's room spinasie is one of those dishes that feels stitched into the fabric of my Mum's kitchen. Simple ingredients transformed into something comforting, familiar, and full of heart. Fresh spinach is cooked until tender, then folded into a silky white sauce enriched with butter, a whisper of nutmeg, and just enough seasoning to bring out its gentle sweetness.
It's the kind of side that appeared at every proper Sunday lunch in our home, sitting proudly between the roast, the potatoes, and the soetpatats. You could always tell it was nearly ready when the kitchen filled with that warm, creamy aroma — the same one that drifted through my childhood and still brings me straight back to my mother's table.
Ingredients
- 1 bag of spinach, cooked, well drained and patted dry
- 1 onion, chopped
- 250 g mushrooms, sliced
- A little plain flour (to thicken)
- 50 ml sour cream
- Milk (to adjust consistency)
- Nutmeg, salt and black pepper to taste
- Optional: cooked potatoes, cubed (for a heartier dish)
Method
- Sauté onion and mushrooms until soft and lightly browned.
- Stir in a little flour, then add sour cream and milk, cooking gently to a thickened sauce.
- Add the cooked spinach, season with nutmeg, salt and pepper and simmer briefly until heated through.
- Serve as is, or fold in the cooked potatoes for a richer side dish.