BY Aurelia Mbokazi-Kashe
With holidays around the corner, it is easy to see why the grand Royal Livingstone Minor Hotel in Zambia has become a firm favourite among South African holidaymakers. It is the combination of luxury and convenience, with FlySafair having recently introduced regular flights to Livingstone for thrill seekers who want to be enchanted by the mighty Zambezi River and the world-acclaimed Vic Falls. To add to the allure of the multiple award-winning hotel and spa, executive chef Rob Nkhata leads a team of dedicated chefs who whip up gastronomic feasts with a combination of local ingredients and exotic tastes.
I come from a family with a strong culinary lineage. My great-grandfather was a chef and this has been carried down my family’s lineage with great pride and has since become a family tradition. With time, it became a passion for me. I began trying out different ingredients and cooking techniques.
Change is one thing that’s constant and I have always believed my passion for cooking would definitely take me to greater heights. In 2011, I embarked on formal culinary training under the guidance of Chef Annie Luzungu, and eventually enrolled at Lusaka Trade to pursue a catering course.
Simplicity is at the heart of my cooking philosophy – I tend to use fresh, locally sourced ingredients which enables me to ensure the highest quality. I like slow cooking to tenderise meats and searing to lock in the flavours while using fresh herbs for a hearty finish.
I make wise food choices when it comes to buying food, I buy local and also look at seasonal ingredients.
Tourists who come to the Royal Livingstone can look out for a Zambezi-inspired dining experience. We showcase local foods and ingredients with detailed local stories behind our food preparation.
As a chef at the Royal Livingstone Hotel, my favourite part of the job lies in the ability to bring joy to guests through my culinary creations. Witnessing the smiles on their faces brings me immense happiness.
I really love braised Zambian Oxtail. I do my best to use fresh and locally sourced ingredients so that I know they are organic. My style of cooking is inspired by the seasons – whatever is in season will be the best quality, so I tend to try and I build my menus around those ingredients.
Other than the food there are quite other attractions that visitors can look forward to. The breathtaking views of the mighty Zambezi river and the thunderous Victoria Falls is something our guests enjoy unlimited access… and they are complimentary! One of our resort’s stand out features is the different types of animals that roam freely, our guests have frequent on-property sightings of giraffe, zebra, impala and the cheeky monkeys.
After a long shift, I take a warm shower and then listen to soothing music that helps me reflect and relax. And on my day off, I spend time with my loved ones and really enjoy going for evening drives that also help me to relax, plan and prepare for my next day at work. My favourite hangout spot is Flavours of India, because they serve the best curries and spicy food.
RECIPE
Braised Zambian Oxtail
INGREDIENTS
About 1 – 1.5 kg of oxtails (with separated joints)
Salt and pepper
Olive oil/ Vegetable oil
1 medium onion, chopped
1 large carrot, chopped
950 ml of chicken or beef stock
½ a tin of tinned tomato
2 table spoons tomato paste
3 whole cloves garlic, peeled and chopped
2 teaspoon Chilli flakes (optional)
2 carrots – cut lengthwise
2 parsnips – cut lengthwise
Olive oil
Salt and pepper to taste
Garnish
baby carrots and roasted baby onions
Method:
Marinate the oxtails with salt, pepper and chilli flakes.
On a medium to high heat; heat one tablespoon of olive oil or vegetable oil in a large pot. Don’t over crowd the pot
Brown the oxtails on each side a few at a time; then remove them from the pot and set them aside.
Add the chopped onions and carrots to the pot, and cook them for a few minutes or until the onions become translucent
Add the chopped tomatoes and mix well, now add the tomato paste, and then the oxtail back to the pot; stir in
Add the chopped tomatoes and mix well, now add the tomato paste, and then the oxtail back to the pot; stir in the chopped garlic and the stock and ½ a teaspoon of salt, reduce the heat to low and leave to simmer –
Cook for 3 hours until the meat is very tender.
You can also cook the oxtail stew with red wine. Simply add only 475 ml of stock and 475 ml of red wine; and follow the above method.
Serve with local Rice, Samp or Nshima (Pap)
