Description
What does it mean to cook with your whole heritage? For Chef Andile Somdaka, founder of Eziko Restaurant and Culinary Academy, the answer starts in a rural Eastern Cape kitchen. This is where his grandmother and sisters taught him that food is far more than sustenance. Its identity, culture, and community.
In this deeply moving and surprisingly funny episode, Andile takes us on a journey through one of South Africa's most remarkable culinary careers. He's cooked for Nelson Mandela and Thabo Mbeki, taken mopane worms all the way to Ukraine, and spent over 30 years championing the humble, powerful ingredients of African cuisine from amadumbe and mfino to goat meat and pumpkin leaves.
He discusses:
His mission to reshape how South Africa eats, pushing back against the stigma around indigenous ingredients.
How he wants chefs and retailers to put African gastronomy where it belongs: front and centre on every menu and in every home
His passion for goat meat alone is almost evangelical (you've been warned).
Plus, Marisa Munroe, Woolworths Chief Food Product Direction and Development officer, talks about the relationship between restaurants and retailers. She also shares why Woolie’s rotisserie chicken is so special.
New episodes on Wednesdays
Brought to you by Woolworths
Produced by POP24
Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true
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Website: https://ezikorestaurant.co.za/
Facebook: Eziko Restaurant - Catering & Events
Chef Andile Somdaka profile: ezikocaterers.co.za/about01.html