BY Gugulethu Tshabalala

Chef Nozipho ‘Dadecooks’ Khanyile had to contend with some diversions such as studying towards an LLB for two years before finding her way back to her passion, making great food. The International Hotel School (IHS) graduate is a private chef and caterer based in Centurion, Pretoria. 

When did you become a chef and was it something you always wanted to follow?

I have always wanted to become a chef. In high school, I would save money and buy ingredients so I could try some recipes out for my mother and that made us very happy.  After studying for 2 years towards an LLB degree, my parents heard my pleas and enrolled me to study at The International Hotel School (IHS), where I completed my qualification in Professional Cookery and Kitchen Management in 2023. 

How would you describe your overall cooking philosophy?

I believe in staying true to what I know first hand, which is simple meals. My cooking is also determined by the weather and my emotions. My background in Indian cuisine made me realise the importance of choosing spices that balance flavours and result in the best outcomes. 

What influences can be picked up from your food?

My food is a fusion of homely, traditional, and fine dining influences. My presentation elevates the dish to fine dining even when it is just soul food. I grew up in a family where gravy was always part of every meal and my interpretation is to add a little sauce on the side to complete each dish and win over people’s hearts. 

What are your go-to summer dishes? 

Butter Chicken with Roti, Salsa and Tzatziki, Pork in Creamy Mushroom sauce with Fluffy Mash and Spicy rice with deep fried hake and Lemon & garlic sauce 

What is your favourite food to eat & what important event in your life does this dish remind you of?

My personal favourite dish is Oxtail and Dumplings because it reminds me of home. That’s the one dish my mom never gets wrong, and her oxtail but hers feels like home.  

Where can people taste your food?

People can sample my food by simply booking my catering business and all my booking details are available on my Instagram cooking page and my main Instagram page (@nozipho_kay or @dadecooks and dadecooks on TikTok). 

RECIPE

Butter Chicken with Roti, Salsa, and Tzatziki

Ingredients

4 Chicken Breasts

1tbsp Paprika

1tbsp Mixed herbs

1tbsp Turmeric

125ml Milk

1 Onion

10ml Oil

1tbsp Garlic and ginger

125ml Cream

5g Tomato paste

Salt and pepper (seasoning)

2tbsp Butter chicken spice

Fresh coriander

Method

1. In a heated pan place the oil and sauté the onion, garlic and ginger
2. Add the spices, tomato paste and the butter, let it cook
3. Add the milk to create a creamy texture
4. Add the diced chicken breast and season with salt and pepper
5. Add the cream and cook by reducing to low heat
6. Garnish with coriander

Roti

Ingredients

250g Flour 

10g Sugar

1tsp Salt

150ml Boiling water

20g Butter/margarine

Method

1. In a bowl mix flour, sugar, salt and all dry ingredients 
2. Add boiling water and combine
3. Kneed the dough with your hands
4. Cut into 8 portion balls and rest them for 15mins
5. Roll out the dough on a floured flat surface
6. Heat a pan on the stove and cook the rolled dough
7. Brush lightly with the butter once cooked

Salsa

Ingredients

1 onion

1 chili

Salt and pepper(seasoning)

Method

1. In a bowl combine tomatoes, onion and chili
2. Season with salt and pepper

Tzatziki

Ingredients

1 Cucumber

20g Plain yogurt

Salt and pepper (seasoning)

Method

1. Grate the cucumber and strain
2. In a bowl combine the cucumber, plain yogurt and mix well
3. Season with salt and pepper