BY Aurelia Mbokazi-Kashe
Chef Liziwe Liz Matloha’s career has come full circle, combining her love for food and media. Not only is she the first Drum food ambassador, where she writes and styles food, but she is also a regular guest on Ready Steady Cook – a TV show on SABC TV. Chef Liz also published a cookbook, Dinner at Matloha’s, and opened a cooking studio named after the book, for food lovers to learn to cook and sample her simple cuisine.
When did you become a chef and what exactly do you do? Was this career something you always wanted to follow?
Growing up I dreamt of a career in media such as television. I studied human resources and media despite being a cook and a foodie for most of my life. But, when I couldn’t avoid the emptiness I carried I enrolled in a Culinary School and graduated in 2017. I had already been cooking professionally for five years.
Now, I run a small bespoke restaurant in Boksburg, host cookery classes to uplift and empower others, and work as a freelance food writer for magazines and food brands. I occasionally appear on TV.
What have been the highlights of your career to date?
Being the first Drum food ambassador and working for the magazine I admired while growing up was a major highlight for me. It exposed me to food writing, styling, and creativity, which was incredibly rewarding.
Also, being an author and getting my cookbook, Dinner at Matloha’s, published by one of the most renowned book publishers in South Africa is an amazing experience. This is closely followed by being part of the TV show Ready Steady Cook, an experience I will never forget.
Please tell us more about your book. How did it come about and who is it for.
Dinner at Matloha’s is for people like me, everyday cooks who enjoy cooking for their families and loved ones, and love good-tasting food but are always mindful of their budget.
Sharing my recipes is like inviting others to our dinner table. It allows them to experience the joy and love we share through food. I hope everyone learns to cook and enjoys the process of creating tasty meals.
How would you describe your overall cooking philosophy?
Food is a celebration for me, bringing joy and peace to the dinner table and sharing love among loved ones on a plate.
What influences can be picked up from your food?
Great-tasting food doesn’t have to be expensive. When you use affordable pantry staples and fresh produce, you can create delicious dishes. If you keep it simple and focus on clean flavours, even the pickiest eaters will enjoy and appreciate your cooking.
What are your go-to autumn/winter heart-warmer dishes?
My mother is Motswana and my dad is Xhosa, I am blessed to have experienced food from both cultures. I love hearty meals. My absolute favourite is my mum’s Dinawa le Masapo (meaty beef bones and speckled beans) soup that is gently cooked over low heat in a flavourful bone broth with herbs and served with umbhako(Xhosa pot bread traditionally baked in a heavy pot with a lid over an open fire)
What is your personal favourite food to eat & what important event in your life does this dish remind you of?
When I mention my favourite food to eat, it is always frowned upon because I am not a typical slim and fit-looking girlie. I enjoy a big bowl of salad made with butter lettuce leaves, avocado, charred sweetcorn, a few thin slices of pear, toasted Pecan nuts, and a simple honey vinaigrette. I eat this every day when I am home. I make 4-5 batches every Sunday to grab and go easily during the week. I hardly get time to eat at work so I enjoy this salad whenever I am home during lunch time.
Where can people sample your food?
I host cooking classes at my studio in Boksburg. People can experience my cooking and also learn great cooking skills.
We also host bespoke dinners and events for small intimate groups, from 10 up to 30 guests. These celebrations include birthday parties, team building and wedding showers.
Recipe
Butterflied Roast Chicken (Spatchcock)
Ingredients
1.5 kg whole chicken
2 Tbsp mustard
2 large potatoes
2 carrots
Oil for the vegetables
Parchment paper or aluminum foil
Seasoning mix
1 Tbsp salt
1 Tbsp paprika
½ Tbsp garlic powder
½ Tbsp onion powder
1 tsp black pepper
1 tsp dried rosemary
1 tsp dried parsley
½ tsp tumeric
½ tsp cayenne pepper
Method
Wash the chicken with cold water and vinegar, then place it in a bowl with cold water with 1 Tbsp of salt for at least an hour to brine, which will make it juicy.
Cut the backbone with a knife or scissors and flatten the chicken.
Pat the chicken dry with a paper towel to remove access water.
Brush mustard all over the chicken.
Mix the seasoning ingredients, then sprinkle ¾ of it on the chicken.
Peel and cut the potatoes and carrots. Add the remaining seasoning and oil and mix well.
Arrange the vegetables around the chicken.
Cover the tray with parchment paper then aluminum foil and bake in a preheated oven at 200°C for 45 minutes.
After 45 minutes uncover and continue baking for a further 15 minutes or until the chicken is cooked through.
