BY Aurelia Mbokazi-Kashe
Saturday, 25 May, is Africa Day, a time to celebrate the continent’s rich history, diverse cultures, cuisine, art, and policies that move Africa forward. Sakhumzi’s restaurant on Vilakazi Street, Orlando West, is renowned for its African cuisine, attracting tourists from around the globe.
The restaurant has expanded to various locations across Johannesburg, including Zoo Lake in Parkview. Sakhumzi Zoo Lake will now offer a broader menu, featuring African dishes from Ghana, Nigeria, and Mozambique.
Chef Nellz brings to life the vision of the charismatic founder, Sakhumzi Maqubela, ensuring that visitors are wowed by the delicious food and feel a sense of home.
When did you become a chef and what exactly do you do? Was this career something you always wanted to follow?
I studied tourism at school, which involves hospitality, and I have always loved food. My role is to ensure the standard and the quality of food at Sakhumzi restaurant is not compromised as we don’t compromise who we are as a restaurant.
What have been the highlights of your career to date?
The highlight of my career has been the exposure I’ve gained in the industry, being a guest chef or advisor, and especially working for the largest company in Gauteng. Located on Soweto’s Vilakazi Street, right next to Desmond Tutu’s house and a few doors down from Mama Winnie and Nelson Mandela’s house, our restaurant caters to the world. Hosting renowned chefs like Zola Nene and Nyesha Arrington, the biggest chef in America, still gives me goosebumps to this day.
Please share your journey with the iconic Sakhumzi restaurant. When did the journey start? And how has it been?
My journey with Sakhumzi Restaurant began in 2014 when I started as a consultant and assistant. I worked in every department, but it was the kitchen that really captured my interest.
How would you describe your overall cooking philosophy?
Cooking is fueled by passion and love, and I would love to say I’m one of the chef that gives it all in what I cook and make sure I’m true to what I do and deliver the expected flavors from each dish.
What influences can be picked up from your food?
Any South African dish simply describes who I am and has influenced my cooking.
What are your go-to autumn dishes?
As we go into autumn and it is starting to get colder outside, customers want something warm and hearty and I’m always ready with Mogodu (tripe)and Idombolo (steamed bread) to warm their hearts.
What is your favorite food to eat & what important event in your life does this dish remind you of?
My personal dish to eat has always been umnqusho (samp and beans), exactly how my grandmother used to cook it, with no gravy or meat needed. I’ve learned to cook it exactly like her and I’ve transferred that skill to all students I trained.
Which wine or beverage works best with this dish?
My personal beverage which goes well with this dish is gemere (homemade ginger beer). However, Steenberg Merlot just slaps on everything.
Recipe
Sakhumzi signature tripe with samp and beans (serves 10)
Ingredients
- 3 cups of samp
- 2 cups sugar beans
- ¼ cup of oil
- 1 onion, chopped
- 250g butter
- 2 teaspoon of crushed garlic
- 1 tablespoon of Rajah curry powder (your choice)
- 1 beef stock
- 2 tablespoons of Aromat
- 5 kg of lamb tripe and intestines
- 3l of water
- teaspoon of white pepper
- 2 tablespoons of cream of mushroom powder mix
Method
- Add the samp, sugar beans and oil into a deep saucepan and boil for 2 hours
- In a separate saucepan, fry together half chopped onion, butter, one teaspoon of crushed garlic, curry powder, beef stock and Aromat until golden brown.
- Mix the paste into softened samp and beans until you get a brown colour. Leave to simmer for about 1 minute.
- In a deep saucepan, bring to boil the tripe for 2 hours.
- Once cooked and soft, dice into bite-sized pieces.
- Add into the mixture the remainder of the chopped onion, white pepper, one teaspoon of crushed garlic and Aromat to enhance flavour.
- Leave to simmer for 10 minutes.
- Add cream of mushroom power mix with cold water into saucepan.
- Mix until it’s thickened. Simmer for a further 3 minutes and serve.
Chefs tip: Lamb mogodu cooks quicker than beef mogodu. This normally takes about 2 hours.
