BY Motlatsi Kekana
What began as a detour became a passion for Chef Za’. Initially, cooking was just a minor part of her studies, but she soon discovered her true talent and joy lay in it. With dedication, hard work, and determination, she honed her skills and turned her academic background into a successful career. Today, Chef Za’ is a testament to embracing the unexpected and turning dreams into reality.
When did you become a chef and what exactly do you do?
I became a chef after studying Food & Beverage Management. I then put my knowledge and skills into practice for a couple of years after obtaining my qualification.
Was this career something you always wanted to follow?
It was never intentional though. It was quite far-fetched. I’ve always wanted to be a Political Analyst or at least something along the lines of International Relations, but I didn’t qualify to study at the University of Pretoria. My oldest sister convinced me to study food and beverage and gain sufficient credits to take me to the University of Pretoria. I agreed because I was fond of cooking, but little did I know that cooking/culinary studies was a small component of this management course.
What influenced your career choice to be a chef?
I come from a family that is passionate about food and entrepreneurship. They have a footprint in the food & beverage industry. It was that passion that shaped and informed my journey and approach to food. Now, it is embedded in my soul.
What is your favourite food to eat?
I love Sushi. Asian food has my heart. I indulge in it every chance I get.
What is your signature dish?
While I’m not a fan of making pastry and desserts, my signature dish has to be my Mud Pie!
Where can people sample your food?
People can sample my food by hiring me for my Private Chef Services.
What are your go-to winter dishes?
For the cold season, I recommend Butter Chicken & Naan Bread, soups, and lots of warm pasta dishes.
RECIPE
Mud Pie
Ingredients :
1. Brownie base [Makes 16]
10 tablespoons (145g) unsalted butter
1 ¼ cups (250g) granulated sugar
3/4 cup + 2 tablespoons (75g) unsweetened cocoa powder, spooned and leveled
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
2 large cold eggs
1/2 cup (65g) all-purpose flour, spooned and leveled
2/3 cup (80g) chopped chocolate chips (optional)
Instructions :
Prep:
1. Prepare an 18-inch baking tray with grease-proof paper. Place it into the oven and switch the heat on to 162 degrees C.
2. Add the butter to a medium saucepan. Place over medium-low heat and cook until the butter melts completely, then turn off the heat. Stay close, and do not let it brown.
3. While the butter is hot, stir in the sugar, cocoa powder, vanilla, and salt. Stir well until blended. Don’t worry if the batter looks gritty. Once you add the eggs, the brownie batter will become smooth.
4. Set the saucepan aside to cool until the mixture is warm, not hot — 5 to 10 minutes. Test the temperature by touching the batter, it should be comfortable to hold without feeling hot.
5. Add the cold eggs, one at a time, stirring vigorously after each egg.
6. When the batter looks thick and well blended, add the flour. Use a spoon to beat the flour into the batter until it is very thick and pulls away from the sides of the bowl. I use a wooden spoon or spatula and beat for 40 to 50 strokes
7. Stir in the chocolate chips.
Baking:
1. Pour and evenly spread the batter onto the tray.
2. Bake for 25-30 minutes till fluffy.
3. Cool completely and remove from grease-proof paper.
4. Set aside.
Mousse:
Ingredients
150g dark chocolate
5 tb spoon unsalted butter
10 large egg yolks
5 tb spoon white sugar
1 tiny pinch of salt
2 litres of heavy whipping cream
Instructions
1. Break chocolate into small pieces and set aside with the butter.
2. Add egg yolks, sugar, water, and salt to a metal mixing bowl. Cook, whisking, directly over medium-low heat until the mixture is thick and foamy.
3. Add the chocolate and butter and set aside to cool moderately (not too cold).
4. Whisk cold cream until medium stiff peaks form. If the cream is whisked further, it will separate and the final texture will be grainy.
5. Transfer about 1/3 of the chocolate mixture into whipped cream, and fold with a spatula until almost incorporated. Gently fold in the remaining chocolate, trying to keep as much air in the mixture as possible.
6. Allow to cool and add onto the baked brownie. Cut it up as desired and enjoy.
