BY Gugulethu Tshabalala
A self-taught chef, Nqobile Mazibuko, known as Chef Manzima, took great inspiration from her mother and painstakingly built her catering business from the ground up. At Manzima, she promises to produce tasty African-inspired dishes that win hearts.
When did you become a chef and what exactly do you do?
I’m a self-taught cook specialising in catering for events of all sizes. I started my
catering business in 2021, focusing on African cuisine, but I also cook a wide array of Western dishes.
Was this career something you always wanted to follow?
I’ve always wanted to be a chef. It was a childhood dream that finally came true, and I was thrilled when it did.
How would you describe your overall cooking philosophy?
Growing up, my home was full of love, warmth, and my mum’s cooking. I learned to make amazing meals and understood the pros and cons of cooking from her
What influences can be picked up from your food?
I would describe myself as an authentic cook. Most of the meals I make are homely, African, and genuine.
What is your favourite food to eat & what important event in your life does this
dish remind you of?
I love steamed bread, known as ujeqe in isiZulu, prepared with beans (ubhontshisi). It’s my favourite meal and reminds me of my childhood when my mum was the best at making it. Other family members couldn’t match her reputation, and we always looked forward to the days she made her delicious steamed bread.
What are your go-to dishes?
Although I specialise in African cuisine, I also create great Western dishes. My other
favourite dish is creamy chicken and mushroom pasta. I also love a delicious, juicy wrap.
How has being a female chef shaped your career path and experiences?
Being a woman in the food and beverage industry has taught me resilience and self-worth. There are many chefs out there, but you have to trust and believe in your own craft.
What challenges and opportunities do you see for women in the culinary
industry?
If you are determined and love what you do, you can go far in the culinary industry.
There are many opportunities, but also many daily challenges.
How do you empower and support other women in the food industry?
I spread the word about their services and share their work with others. I also motivate them to keep going despite the challenges they encounter.
What advice would you give to young women aspiring to become chefs?
They need to develop a thick skin and work hard at making a name for themselves.
Where can people sample your food? You can taste my delicious food at @manzimas_succulent_dishes on Instagram or @Nqoh Manzima Maz on Facebook.
Chef Manzima’s uJeqe (Steamed Bread) Recipe
Ingredients
Flour
Yeast
Sugar
Salt
Warm water
Carrots(optional)
Instructions
Mix dry ingredients in a bowl
Pour 6 cups of flour
1 teaspoon of yeast
1/3 cup of sugar
1 teaspoons of salt.
Mix that together until it is well combined.
Gradually add warm water to the dough while stirring continuously. The dough should not be dry. Place it in a warm location to allow it to double in size through fermentation. Once fermented, return it to your cooking area.
Steam inside a pot for 45-60 minutes. You’ll then have your beautiful steamed bread.