BY Motlatsi Kekana
Chef Tshepo Wesho, known for his flamboyant style, fondly describes his upbringing as a warm and humble one. He credits his love for cooking to his mother’s delicious and hearty meals that the family enjoyed together. This experience taught him the value of blending flavours and making the most out of what is available to create delicious and comforting dishes, ultimately fostering his passion for cooking.
My journey as a chef began when I was 13 years old and continued until I matriculated. That’s when my career truly took off..
I enjoy African cuisine as it reminds me of the meals my mother used to cook, instilling my passion for cooking and love of family.
It has been a challenging yet phenomenal journey, and I have learned a lot. I am grateful for the opportunity to connect with chefs who inspire and motivate me, and who provide a solid foundation for my cooking skills. The love and support from my family and friends have been instrumental in pushing me to achieve more and never give up.
The journey of cooking led me to work part-time in the kitchen of Tsweu Lifestyle Cafe, where I have been exposed to other exciting opportunities as a private chef and I am grateful.
My favourite dish is beef trotters. I come from humble beginnings, and African cuisine is the umbrella that I have cherished for so many years as a young man. The beef trotter or Tlhakwana is my favourite at the moment. It is flavourful and easy to adapt to any household with what you have. It offers comfort and satisfies the taste buds.
Boschendal Wine Nicolas is a blend full of character, with outstanding components that create something exceptional. It has spicy notes and a fruity touch, making it the perfect pair for Valentine’s Day.
My cooking philosophy is to keep things simple, use what you have, and love the process.
For Valentine’s Day or any other romantic occasion at home, couples can enjoy a light yet filling meal such as couscous with vegetables and a nicely grilled fish. Chicken is also a great option that pairs well with white wine or even bubbly as they celebrate love and romance.
RECIPE
Couscous salad Ingredients:
- 50g dry couscous
- Hot water
- Your favourite herbs and spices (e.g., 15ml Italian herbs, 15ml spice for rice)
- Olive oil
- Optional: Chicken breast or any protein of your choice
Instructions:
Prepare Couscous:
Measure approximately 50g of dry couscous and place it in a bowl.
Add an equal volume of hot water to the couscous (ensure the water is not boiled but hot).
Stir the couscous and water mixture with a fork or whisk until the water is completely absorbed.
Cover the bowl and let it sit until the couscous is fully cooked and fluffy.
Chop Herbs and Spices:
While the couscous is cooking, chop your favourite herbs and spices. You can use 15ml of Italian herbs and 15ml of spice for rice, or adjust according to your taste preferences.
Add Herbs and Spices to Couscous:
Once the couscous is done, fluff it up with a fork to separate the grains.
Add the chopped herbs and spices to the couscous.
Drizzle with Olive Oil:
Pour a bit of olive oil over the couscous and herb mixture.
Mix well with the fork until the couscous is evenly coated and you achieve a nice, colourful dish.
Optional: Add Protein:
If desired, you can serve the couscous Salad with grilled or cooked chicken breast, or any protein of your choice. Simply place the protein on the side or on top of the couscous.
Serve:
Once everything is mixed and combined, your couscous is ready to be served!
Enjoy your flavourful and colourful couscous salad as a side dish or a main course.
Feel free to customise the recipe according to your taste preferences, adding vegetables, nuts, or additional seasonings as desired.
