The English name is easier to grasp than the South African, but regardless of pronunciation, this is my new favorite way to eat figs. When I visited Stellenbosch and the little Karoo earlier this year to look at School Garden Projects, I quickly became obsessed with the jars of preserved figs that appeared on tables as an accompaniment to a diverse range of dishes. I managed to pry the recipe out of an African Granny and scurried home to try it out. It takes time to prepare but delivers something unique that puts early season unripe figs to great use. Groenvy Heelkonfyt trumps any fig dish I’ve eaten. Ever. I’m sworn to secrecy on my ill-gotten recipe but you can find something similar here.