TASTE’s Khanya Mzongwana and chef Ayanda Matomela both grew up in Port Elizabeth, with the same dreams of a career in food. They got together to create a very special menu, one that brings the dishes of their shared Xhosa heritage to a new present.
While a small percentage of traditional South African ingredients get all the press, there are hundreds of spectacular flavours that seldom get a mention. The 100 Flavours exhibition at Maker’s Landing in Cape Town aims to change that. Here’s a small taste of what to expect.
There’s no denying that a good old bottle of tomato sauce has a welcome place at most braais, but doesn’t mean it’s the only sauce out there. We’re rounding up some of the most impressive (and deceptively easy) sauces you can whip up to steal the show at your next braai.
From garlic bread to potato salad, everyone has a non-negotiable signature braai side. Here are seven of our most popular braai accompaniments.
We talk to chef Siya Kobo, the man putting a modern twist on indigenous cooking at Joburg restaurant Kobo’s Cuisine. From imifino to umvubo, here’s how he’s celebrating South African flavours in fine dining food.
From a good old classic to a decadent snoek option, these delicious braaibroodjies will take your braai to the next level.
We’re chatting to Portia Mbau and Lumai de Smidt, the ebullient mother-daughter duo behind the @food.of.africa Instagram page, the Africa cookbook and Africa Café. They tell us what’s kept them busy during lockdown, their love of African recipes and what they’re planning next.
We’re talking to Nolu Dube-Cele, chef and owner of Seven Colours Eatery in Cape Town. Like many other small businesses, she’s had to pivot to keep her business operational during lockdown. We find out what she’s been busy with.
Not only is she a medical doctor, but she’s a fount of knowledge about indigenous ingredients. We chat to Dr. Tracy Nelwamondo about life in lockdown and the ingredients we really should all learn more about.
Mogau Seshoene (a.k.a. The Lazy Makoti) shows us how to make amagwinya two different ways: one savoury and one sweet.
This pie is inspired by a great Durban lamb-and-bean curry… and I love a good Durban curry, so this is the best of both worlds!
This is no ordinary milkt tart. The filling is fridge-set, for starters. Sprinkle it with sugar and blowtorch for dramatic effect, then serve slices with good coffee.
An open flame can transform the humblest of veggies – potatoes turn crisp-skinned, onions become sweet, and all that smokiness does something seriously good to jalapeños, brinjals, artichokes and peppers.