BY Aurelia Mbokazi-Kashe

Chef Siphokazi Sipho Mdlankomo captivated us as the star of Masterchef South Africa Season 3, where she came second. Her enchanting life story, bubbly personality, and simple meals kept us glued to our TV screens. The diminutive chef went on to produce incredible cookbooks offering her fans an opportunity to reproduce her simple and delicious meals made from traditional ingredients. 

I am a self-taught chef and my love for cooking started a few years ago while working as a housekeeper. 

I draw my inspiration from my rural upbringing in the Eastern Cape, where I grew up cooking from the garden to the table. 

My cooking philosophy is to cook basic simple meals using fresh ingredients. 

I cook everything with love and passion. As a result, I don’t have a signature dish. 

I cook mostly traditional South African recipes with a modern twist with a focus on producing, simple yet delicious meals. This results in simple and light meals mostly from fresh vegetables. 

I love chicken because it is versatile. My chicken stew goes well with any good white wine. I don’t drink alcohol, but I sometimes cook with wine.  

My favorite food to eat is Umfino, a traditional dish (a combination of imbuya or spinach with ground meal or maize meal and fresh corn) that is packed with vitamins and nutrients. It reminds me of my childhood, particularly my grandmother who used to cook the best Umfino using fresh corn and vegetables from her garden.

My latest cookbook, Hearty Home Food with Sipho is packed with simple and delicious recipes and is available at all major bookstores, nationwide.

RECIPE

Braised Oxtail (also known as potjiekos) 

Serves 4 – 6

60 ml corn flour

salt and pepper

2kg oxtail

olive oil to braise

1 medium onion, sliced

4 cloves garlic, crushed

500 ml dry, red wine

2 beef stock cubes

250ml orange juice

1x 410g can tomatoes

2 bay leaves

5 ml dry or 15 ml fresh oregano

5 ml dry or 15 ml fresh thyme

3 cloves

4 small potatoes, peeled and cubed

6 large carrots, peeled and sliced.

2 celery sticks  

1. Season the flour with salt and pepper and then toss the oxtail until it is coated.
2. Preheat the oven to 180 degrees Celsius.
3. Heat the oil in a cast iron pot and brown the meat on all sides. Remove from the pot and add the onion and garlic. Return the meat to the pot and add the wine. Cook until the wine has evaporated. 
4. Add the beef stock cubes, orange juice, tomatoes and herbs. Cover and cook in oven for 2,5 hours.
5. Remove from oven, taste for seasoning. Add all the vegetables, cover the pot with the lid and return to the oven and cook for a further 30 minutes.

Serve with rice or freshly baked bread so you can scoop up the delicious source.