By Gugulethu Tshabalala
Palesa Sauhatsi, home cook and creative force behind Plated by Palesa, a platform where she reimagines traditional meals with a modern twist, drew her inspiration for cooking from her grandmother. She combines nostalgic flavours with contemporary styling, creating everyday dishes that are both visually striking and rooted in heritage.
Tell us about your journey. When did you become a chef or start creating food content?
I began my journey as a food content creator in 2021, during lockdown. Cooking has always been a passion of mine, and with my feed filled with food creators, I felt inspired. I launched my own page to share the simple, everyday meals I cooked for my family and it’s grown from there.
What inspired you to pursue a career in the food and drinks space?
I come from a family that loves cooking, my dad even owned an African cuisine restaurant in Soweto. Food content creation wasn’t my initial plan; I actually wanted to become an attorney! But as we grow, our focus shifts, and I found myself drawn to what I’m truly passionate about: food.
How would you describe your cooking or content philosophy in a sentence?
I lean a lot into creating African Food.
What cultural or personal influences shape the style and flavour of your food?
I was raised by my grandparents, and my grandmother always cooked traditional meals she’s my biggest inspiration. While the dishes are simple and familiar, it’s the way I style and shoot them that gives them a modern touch.
What dish are you most known for, and what makes it special?
Several of my recipes have gone viral: steamed bread, amagwinya, and pasta salad. But if I had to pick one, it would be my steamed bread. I’m always happy to share that recipe.
What’s your personal favourite dish to eat, and does it hold a special memory for you?
Definitely uphuthu and amasi. It was a staple in our home and my grandfather’s favourite.
Where can people taste or experience your food whether online, in-person, or through events?
Unfortunately, there isn’t a place as yet, but I do have something in the pipeline. In the meantime, follow her journey on Instagram and TikTok: @PlatedbyPalesa.
What’s your go-to dish or drink combo for hot summer days?
Definitely tacos and whiskey sour!
Any favourite local ingredients or suppliers you love working with?
There isn’t a specific brand, it all just depends on what I’m making and what I’d find in store.
What advice would you give to someone who wants to follow a similar path in food or culinary storytelling?
Start today. There’s no other way to put it. You’ll never know until you try. This may just open doors that you never knew existed.
Steamed Bread Recipe
Ingredients:
- 5 cups of flour, plus 1 extra cup for kneading
- ½ cup of sugar
- 1 tablespoon salt
- 1 packet of yeast
- 1½ cups of water (more or less)
- A little bit of oil
Method:
- In a bowl, add flour, sugar, salt, and yeast. Mix well.
- Gradually add water while mixing until you get a sticky consistency.
- Add a little bit of oil and knead the dough until it doesn’t stick to your fingers.
- Cover the bowl with cling wrap and a cloth. Leave it in a warm place to rise for 1 hour.
- After an hour, punch down the dough to release air.
- Place dough in small ramekins, a muffin tray, or a bowl. Cover and let rise for another 30 minutes.
- In a pot, add some water (it should not cover the dish holding the dough). Once the water is boiling, place the tray/dish inside the pot, cover it, and steam for 30–40 minutes or until a skewer comes out clean.
Photography Credit:
All professional headshots in this article were captured by Lerumo, Xplore more of his photography on Instagram: @lerumo_
