An industrious Eden in the mountains

What started as a cowshed in Maphumulo nearly 50 years ago, is now a thriving and vibrant heavenly 520 hectare industrious farm, aptly named Kwasizabantu.

The name means place where the people are helped, and was founded by pastor Erlo Stegen, who came to Maphumulo in 1966 with the sole purpose to share the gospel.

The Courier visited the mission at Kranskop, between Stanger and Greytown, and enjoyed a tour with Zulu lecturer Kjell Olsen.

“We are an interdenominational mission, with the aim to help people in a practical sense,” said Olsen, while walking through the manicured gardens.

“We wanted to show people that you can plant your own food and so we started experimenting with different vegetables and fruits,” he said.

They soon found that avocados and peppers were particularly successful in the region.

“We have about 20 000 avocado trees and we are the main avocado producer in KZN,” he said, looking at the vast green avocado tree hills.

He added that they also export the avocados to France and England.

“We try not to waste anything, so the rejected avos are sent to a company in Gauteng that makes avocado oil for salad dressings.”

They also grow peppers in all colours and sizes, which we then buy at Woolworths and other supermarkets.

The only factor that slowed down the vegetable and fruit production was the hail.

“We are in a hail belt region, but thanks to our hail cannon, we have been able to solve this problem,” he said, pointing out the big hail cannon on one of the hills.

He explained that the cannon shoots a type of gas into the clouds, which disrupts the hail forming cycle.

If you follow the mouth-watering smell of freshly baked bread, you will find the bakery, which is run by a team of about 15 people, headed by a Swiss German duo.

Gudrun Knieper is the Swiss half, who has been baking at Kwasizabantu for 24 years.

“We started in a mommy’s kitchen with two people, baking Zulu, English and German favourites,” said Knieper, standing in her now large, fully equipped pastry bakery.

Isaiah Mabika is the head bread baker, baking about 2000 loaves per day.

“We sell the bread at a very cheap price, to give people the opportunity to sell the bread to their community and so make a little money,” said Mabika.

According to Olsen, Kwasizabantu feeds a minimum of 1 200 people per meal, so it is no wonder that they are always trying to expand their food production.

They also feed the soul, in the incredible, wooden conference centre.

“Volunteers from around the world came and built this conference centre, which seats a maximum of 10 000 people.”

The striking structure is home to their bi-annual youth conferences, where youths gather for a week to learn about topical matters and the gospel.

They also have a school, teacher training college and a reintegration programme for people who struggle with addictions.

One thing they do need to expand on however, is their water supply.

“We have a huge underwater source, which is where we get our aQuellé water from,” he said.

Yes, that is right, aQuellé was born at Kwasizabantu.

He added that aquifers usually flow towards the sea, whereas theirs flows towards the mountain.

The crystal water is filled in bottles, packed into a truck and sold to us as either still, sparklling or flavoured water.

“Every three hours, more or less, a truck is filled,” said Olsen, while walking through the ultra modern aQuellé factory.

“We shower in aQuellé water,” he said with chuckle.

It is clear that Kwasizabantu is vibrating with life, stimulated by improvement and kept calm by faith.

To try some of their delicious pastries and vegetables, visit their stall at the Umhlali market on the last Saturday of every month.