The Heritage Series: Meet Katleho Tsoku of Hosted

A believer in food as a precious form of heritage, Katleho Tsoku is the founder of Hosted, a platform that creates curated events and a themed newsletter, and hosts a bustling website. She spoke to us about celebrating and preserving our food heritage, and why black women’s knowledge and insights are key elements of this cultural task.

In a candid reflection on Heritage Day, Katleho Tsoku, founder of Hosted shares insights that transcend a surface-level celebration of culture. Once indifferent to the day, her recent experiences of grief have sparked a profound curiosity about her heritage and its influence on her culinary journey. She describes heritage as a tapestry of experiences, knowledge and traditions passed down through generations, fundamentally shaping our relationship with food. Nostalgic flavours like umngqusho , ting and mogodu evoke vivid memories of family gatherings and cherished recipes, particularly those imparted by her late mother.

 

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Based in Johannesburg, Katleho has created Hosted as a platform that celebrates women in creative sectors through curated events, a bustling website and a themed newsletter. Her online store features locally designed tableware and homeware, and she collaborates with a vibrant community of women to procure recipes, stories and playlists. Committed to preserving heritage, she believes that every shared meal is a tribute to those who came before us – and an opportunity to tell new stories for future generations.

What are your thoughts on Heritage Day? Does it bear any significance for you? Does it influence your approach to cooking?

In all honesty, it’s previously not been a day I have cared much about. It’s always felt like a very surface-level celebration, and not so much about the true essence of celebrating South Africa’s cultural wealth and what that means on any other (insignificant) day. (Gosh, we still fight about whether it’s Heritage Day or Braai Day!) Recently, however, on my journey of navigating grief and loss, I have had many questions around my “identity” and needing to understand who I really am. There are conversations I wish I’d had with my parents and grandparents. I find myself more curious about my heritage as a way to understand myself. My understanding of heritage is that it is a collection of experiences, tools and knowledge, passed down from one generation to the next, that becomes tradition, or a way of being and doing things. Whether conscious or not, I do believe our heritage influences our relationship with food and cooking. We talk about recipes being passed down – an example of how it influences our cooking experiences. I know for sure that my cooking is influenced by what’s been passed down by my mom or grandma.

Which South African foods evoke the strongest sense of nostalgia for you, and what memories do they bring back?

I would say umngqusho, ting, mogodu, tshotlo, umbona and gemere. When I think of these foods, I think celebrations, I think family gatherings – I think joy on a plate! I am also reminded of when my mother and I lived abroad; every time we came home to South Africa, we had a list of meals we would want my grandmother and aunts to prepare for our visit. The dishes mentioned were non-negotiable. We would arrive in the morning to a breakfast buffet that included a bowl of ting followed by magwinya and all the accompaniments – cheese, atchar, liver spread. Lunch and dinner would be another feast with all our other favourite dishes. One of the last dishes my late mother taught me how to make was umngqusho. I know everyone believes their mom’s recipe is the best, but my mom’s samp is the best I have ever had. Every time I make it, I imagine she’s doing somersaults in the spirit realm. I am also now highly respected by my family, as my generation’s samp queen! (I got it from my momma!)

Find the recipe for Katlego's gemere here.

How do you balance preserving traditional recipes with incorporating modern techniques or innovations in your cooking?

I am such a believer in enjoying food in its most authentic, traditional form. This is not to say one shouldn’t experiment with flavours and techniques, but it does upset me when I see recipes that have been overly enhanced. Why are we making coconut milk-infused mogodu curry? Let’s innovate on how we efficiently clean the mogodu, not how we flavour it! One of my favourite people, who is using modern techniques while still deeply honouring heritage, is Noni Masombuka of BlackOlive House.

In what ways do you think food can help celebrate and preserve heritage, and how do you see your role contributing to this effort?

Food is an integral part of our heritage. It tells our story. Every time we gather to share a meal or share a recipe, we celebrate and preserve the story of who we are. It’s also a tribute to those who came before us, and may even be an opportunity to tell new stories to the generations that come after us. When I share my samp dish, it’s one of the most intimate forms of self-expression – it’s my story on a plate, but also the story of my mother, and possibly those who came before her.

I recently founded Hosted , a companion for hosting enthusiasts. With this platform, we celebrate the artistry of women in relation to food, design and the art of hosting – and particularly black women, with the goal of amplifying their experiences, expertise and voices. I believe that is one way we are helping to preserve heritage.

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