By Staff Writer
Content creator and travel enthusiast, Tinyiko Sithole may have exited SABC 2’s popular cooking show The Taste Master SA, but she certainly left a lasting impression. Known for her bold, imaginative creations and innovative use of traditional ingredients like mopane worms, sorghum, marula and matomani, Sithole brought something truly unique to every dish.
Originally from Bushbuckridge in Mpumalanga, she embraced every moment on the show to showcase her Tsonga heritage. Her ability to turn cultural pride into unforgettable plates not only wowed the judges and audiences, but also inspired many to connect with their roots through food.
Sithole’s passion for South African flavours and her approach to blending tradition with creativity made her stand out. While her time on The Taste Master SA has come to an end, her journey is just getting started and South Africans can expect to see, and taste, much more from her in the near future.
You’ve spoken so beautifully about the influence of your mum and grandmothers. How does their legacy show up in your cooking?
The women in my family laid the foundation for my journey in the kitchen. My mum and grans taught me the basics – the “how to” – and now, through experimenting with new flavours and techniques, I’m building on what they passed down to me.
You uniquely blend tradition and modernity. How do you plan to keep growing your brand and sharing your love for indigenous food now that the show is over?
My brand has always been about celebrating and preserving traditional food. Being on The Taste Master SA helped amplify that message. I’ll keep sharing my work on my cooking page, LetsCookMzansi, where you’ll find the kind of dishes that celebrate who we are as a people. That journey is only just beginning!
You showcased bold flavours and big energy on the show. What was the
inspiration behind the snack platter you prepared for the last challenge?
The game-day snack platter was inspired by Africa. Sorghum, marula and matomani are indigenous to the continent and are all enjoyed as snacks. I wanted the platter to be a celebration of our food heritage, something that speaks to who we are and what we’ve always enjoyed in our homes.
What was it like cooking for rugby legends on the show? Did it add any pressure?
I’ve never cooked with the judges’ preferences in mind. Every challenge was an opportunity to welcome them into my world through the flavours my family loves. This one was no different – I used it to introduce the judges to ingredients they may not have come across before.
Looking back at everything you experienced on the show, is there anything you would have done differently in the kitchen?
Honestly, no. I gave the judges exactly what I had envisioned, and I’m proud of that. Every dish told a story, and that was most important to me.
Which dish from your Taste Master journey are you most proud of – and why?
Definitely the matomani wagyu burger. It was a hit and showed me that indigenous ingredients can shine in unexpected ways. That burger is about more than taste – it represents my uncle, our heritage and the richness of traditional food. I know my uncle will love it just as much as I did.
Finally, what’s next for Tinyiko Sithole? Are there any exciting projects or
collaborations we should look out for?
Yebo, yesss! There’s so much more to come. I’ll be sharing all the updates on my social media pages, so follow along. My goal is to make traditional and indigenous food more accessible and visible – and I’d love for everyone to come with me on this journey.
Catch new episodes of The Taste Master SA every Tuesday at 19:30 on SABC 2, with repeats on Wednesdays at 13:00 and Sundays at 16:00. For more information, visit www.thetastemaster.co.za
