BY Gugulethu Tshabalala
Chef Tendani Makhavhu is living her dream, waking up every day to do what she loves most: preparing scrumptious food and watching people enjoy it. Her work helps preserve traditional South African cuisine, ensuring it’s part of the daily menu, not just for special occasions or heritage month, and enjoyed in moderation.
When did you become a chef and was this career something you always wanted to follow?
I graduated from the International Hotel School in 2015 and became a chef, fulfilling my lifelong dream. Growing up in Shayandima, a township in Venda, Limpopo, my friends and I would gather grocery items from our homes to play house in an abandoned church. I would even sneak some portions of meat. Using empty tins as pots, we made the tastiest food, and my friends’ compliments sparked my passion for cooking.
What is your favourite food to eat, how often do you eat it?
I love South African traditional food like Mogodu, hardbody chicken, skopo, chicken feet, pap, and vleis. My favorite is slow-cooked lamb shank, which I enjoy only on weekends, as I eat clean during the week to maintain my weight. In this industry, it’s important to watch what you eat and manage your weight.
How would you describe your cooking philosophy?
M philosophy is good food and good company. Keep it fancy yet simple and pure. We are what we eat. I love to travel across the continent, exploring different food palettes.
Where can people sample your food?
My company owns a food trailer, a restaurant on wheels, located opposite Checkers and The Cosmos Estate in Kosmodal, Centurion. We sell simple, easy African food from a set menu and are available mostly on weekends. I also cater for special occasions, and people can book my team and me to create a great menu.
RECIPE
Braised lamb Shank served with Mashed Potatoes, Rice, pureed Cauliflower or Polenta
Ingredients
- 4 lamb shanks
- 1 tsp cooking or kosher salt and pepper
- 2 – 3 tbsp olive oil, separated
- 1 onion, finely diced
- 3 garlic cloves, minced
- 1 cup carrot, peeled, finely diced (Note 2)
- 1 cup celery, finely diced (Note 2)
- 625 ml red wine (full-bodied, good value wine, doesn’t have to be expensive! Note 3)
- 800 g can crushed tomatoes
- 2 tbsp tomato paste
- 500 ml chicken stock, low sodium (or water)
- 5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
2 dried bay leaves (or 4 fresh)
Fresh thyme leaves, to garnish (optional)
Instructions
Preheat the oven to 180°C/350°F.
Season the lamb shanks by patting them dry and sprinkling with salt and pepper.
In a large heavy-based pot, heat 2 tablespoons of olive oil over high heat. Sear the lamb shanks in two batches until browned all over, about 5 minutes per batch. Remove the lamb shanks and set them aside on a plate. Drain any excess fat from the pot if necessary.
Reduce the heat to medium-low and add the remaining 1 tablespoon of olive oil to the pot. Add the onion and garlic, cooking for 2 minutes. Then add the carrot and celery, cooking for another 5 minutes until the onion is translucent and sweet.
Add the red wine, chicken stock, crushed tomatoes, tomato paste, thyme, and bay leaves to the pot, stirring to combine.
Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
Bring the liquid to a simmer on the stove, then cover the pot and transfer it to the oven. Cook for 2 hours.
Remove the lid and return the pot to the oven for an additional 30 minutes (2.5 hours total). The lamb should be ultra-tender but still holding onto the bone. If not, cover and cook longer as needed.
Remove the lamb shanks from the pot and keep them warm. Discard the bay leaves and thyme.
Strain the sauce into a bowl, pressing to extract all the liquid from the vegetables. Pour the strained sauce back into the pot. If needed, bring it to a simmer over medium heat to reduce slightly to a syrupy consistency. Taste and adjust the seasoning with salt and pepper.
Serve the lamb shanks over mashed potatoes, rice, or pureed cauliflower, generously drizzled with sauce. Garnish with thyme leaves if desired.
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