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
- In a heated pan place the oil and sauté the onion, garlic and ginger
- Add the spices, tomato paste and the butter, let it cook
- Add the milk to create a creamy texture
- Add the diced chicken breast and season with salt and pepper
- Add the cream and cook by reducing to low heat
- Garnish with coriander
Roti
Ingredients
250g Flour
10g Sugar
1tsp Salt
150ml Boiling water
20g Butter/margarine
Method
- In a bowl mix flour, sugar, salt and all dry ingredients
- Add boiling water and combine
- Kneed the dough with your hands
- Cut into 8 portion balls and rest them for 15mins
- Roll out the dough on a floured flat surface
- Heat a pan on the stove and cook the rolled dough
- Brush lightly with the butter once cooked
Salsa
Ingredients
1 onion
1 chili
Salt and pepper(seasoning)
Method
- In a bowl combine tomatoes, onion and chili
- Season with salt and pepper
Tzatziki
Ingredients
1 Cucumber
20g Plain yogurt
Salt and pepper (seasoning)
Method
- Grate the cucumber and strain
- In a bowl combine the cucumber, plain yogurt and mix well
- Season with salt and pepper
