BY Aurelia Mbokazi-Kashe
Chef Thapelo Mafatshe’s culinary journey may have been ignited in the humble agricultural town of Jan Kempdorp in Northern Cape, where he used to mix dough and bake alongside his mother. He is now living his best life, creating culinary explosions as the executive chef at Avani Pemba hotel in Mozambique where he also engages with people from around the world and learns different languages. His interest remains in exploring new cuisines, particularly traditional foods. He shares his recipe for a traditional Mozambique dish, Matap (a blend of fresh cassava leaves, ground peanut, and coconut milk) and prawns which is served with a South African staple, pap.
I pursued my goal of a career as a chef with no culinary experience or qualifications but with an enormous amount of passion. Now, I feel so blessed when I see how far I have come. As a young boy from the small town of Jan Kempdorp in the Northern Cape, I dreamed about experiencing cuisines from countries outside of South Africa.
Working at Avani Pemba Beach Hotel in Mozambique has given me an opportunity to blend my native South African cuisine with different cuisines from other countries. I never take this opportunity for granted.
I cook from the heart. If you love what you do and follow your intuition, it will transfer onto the plate.
Sustainability is very important. We work hard to create a plastic-free environment and avoid food waste by using leftover vegetables to make organic compost which is used in our kitchen vegetable garden.
I favour traditional food. At home, I enjoy pap and mogodu. I also enjoy seafood, but I have a passion for pastry. I love Asian flavours, so I tend to go the Asian fusion route when I cook using ingredients that bring out flavour profiles. I prefer to prepare dishes that are best suited to my personal cooking style.
The hotel being a coastal resort, we serve amazing seafood which is sustainably sourced. We support our local markets where we buy locally caught seafood. Our menu features authentically Mozambican dishes.
Avani Pemba Beach Hotel offers a secure beach with aesthetically unique Arabian-influenced architecture. We have two restaurants, two bars, and Clube Naval with beachfront dining and recreational facilities. Our guests can indulge in seafood at its best, a favourite is Mozambican prawns at the Quirimbas and Clube Naval restaurant.
The resort is the ideal, spacious conference oceanside venue but our guests also enjoy lounging at magnificent pools around the hotel. Available activities: diving, snorkelling, water skiing, volleyball, kayaking, wind surfing, deep sea fishing, sunset cruises, island tours, spa treatments.
My day offs are spent relaxing at the beach and catching a breath of fresh air, having lunch and drinks at sunset and sometimes I also enjoy a good boat ride on the sea. I keep fit by jogging and playing soccer.
RECIPE
Matapa and Prawns
Ingredients:
– 500g prawns, peeled and deveined
– 1 large bunch cassava leaves, washed and finely chopped
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 2 tomatoes, chopped
– 2 tablespoons olive oil
– 1 cup coconut milk
– 1 cup water
– 1/2 cup peanuts, crushed
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until they become translucent and fragrant.
2. Add the tomatoes to the pot and cook for a few minutes until they soften.
3. Stir in the cassava leaves and cook for another 5 minutes, allowing them to wilt.
4. In a separate pan, dry roast the crushed peanuts over medium heat until they turn golden brown. Remove from heat and set aside.
5. Add the prawns to the pot with the cassava leaves, stirring well to ensure they are coated with the tomato and onion mixture.
6. Pour in the coconut milk and water, then season with salt and pepper. Bring the mixture to a simmer and cover the pot. Let it cook for about 15-20 minutes, or until the prawns are cooked through.
7. Stir in the roasted peanuts and let the dish simmer for an additional 5 minutes.
8. Taste and adjust seasoning if necessary.
9. Serve the Matapa with Prawns with rice or pap.
