Foodie takes hot seat at Capsicum

Brakpan resident Kemi Odubajo is taking over the reins as the new head of Capsicum Culinary Studio’s Boksburg campus.

The 51-year-old, who grew up in Lagos, Nigeria, has lived in SA since 2005 after graduating from the University of Lagos with a Master’s in industrial relations and personnel management. After working at various companies in Johannesburg, including the Educor Holding Group, she joined the culinary school in July.

Odubajo is a tertiary education specialist with more than 15 years of experience in the development, sale and administration of educational products, with a skill for maximising performance and inspiring colleagues and teams.

A married mother of two boys and a girl, Odubajo is, as expected, passionate about food and said her interest in cooking started at a young age, watching and admiring her mother, who was not only an “astute entrepreneur in the sale of bulk raw food but also catered on a large scale for functions in our community”.

Although still settling into her new role, Odubajo found time for a quick chat about her thoughts on food, who inspires her and what she would cook for five famous people.

What is your food philosophy?
I try to avoid convenience foods. The more processed or refined a food product is, the less nutritional value it has.

What foods do you think are underrated?
Okra is a slimy-textured vegetable that might put many people off. However, it is low in calories but packed with nutrients (Vitamins C and K and antioxidants). When cooked properly, the sliminess dissipates, leaving behind a tender and flavourful vegetable that adds a delightful thickness to soups and stews.

What do you believe are the latest food trends?
I am finding zero waste interesting. Reducing food waste has become a significant trend, with many restaurants, organisations and households adopting zero-waste practices, composting, and upcycling food scraps.

What or who inspires you?
I strive to be a role model and love to be an inspiration to people around me. I try to be attentive to the needs of my colleagues, enjoy my time at work and bring some positive energy to the office. I am sure that if my subordinates see and experience this, it will inspire them. I strive for a healthy and balanced lifestyle, to bring some value to the lives of people around me and, if I am lucky enough, to have a few people around me who are on the same journey. They are my daily inspiration.

What advice would you give a young, ambitious chef starting in the industry?
Always remember that success is connected to action. As a chef, you are as good as your last meal. You must keep moving, keep trying and keep learning. If you produce results beyond expectations, promotions and titles will follow.

Which chefs have inspired you?
I recently met with Chef Andile Somdaka, who is passionate about creating opportunities for young South Africans to get into the culinary space.

Is there anything you don’t eat?
No, I am very adventurous when it comes to eating.

Is there one dish you still want to master?
The perfect cheesecake.

What five things are always in your fridge or pantry?
Eggs, cheese, milk, avocado and fresh fruit.

If you could invite five people to dinner, who would they be, and what would you make?
Barack Obama, Nelson Mandela, Greta Thunberg, the Dalai Lama and Elon Musk. I’d serve them Nigerian jollof rice with many different South African salads.

Nigerian jollof rice
Ingredients
80ml vegetable oil
6 tomatoes, chopped, or a 400g tin of tomatoes
4 red peppers, deseeded
3 red onions, 1 thinly sliced, 2 roughly chopped
1 chilli, deseeded
3 tbsp tomato paste
2 tsp curry powder
1 tsp dried thyme
2 bay leaves
5 to 6 cups stock (vegetable, chicken, or beef)
2 tsp butter
4 cups uncooked long-grain or basmati rice, rinsed
Salt and pepper to taste

Method
Combine the tomatoes, red peppers, chopped onions and chilli with 2 cups of stock in a blender and blend until smooth. Pour into a large pot and bring to a boil, then turn down and let simmer, partly covered, for 10 minutes. In a large pan, heat oil and add the sliced onions. Season with a pinch of salt, stir-fry for 2 to 3 minutes, then add the bay leaves, curry powder, dried thyme and a pinch of black pepper and cook for 3 to 4 minutes on medium heat. Add tomato paste and stir for two minutes. Add reduced tomato-pepper-chilli mixture, stir and cook on medium heat for 10 to 12 minutes till reduced by half, partly covered.

Add four cups of stock to the cooked tomato sauce and bring to boil for one to two minutes. Add rinsed rice and butter and stir. Cover with a double piece of foil and put a lid on to seal in the steam and lock in the flavour. Turn down the heat and cook on the lowest possible heat for 30 minutes, stirring halfway through.
Stir, taste and adjust seasoning as required. If rice is not soft enough, stir through a quarter to half a cup of stock and continue to steam on low until cooked. Let rest, covered for five to six minutes before serving.

Chef’s tip: To make party rice, which is essentially smokey jollof rice traditionally cooked over an open fire, once the rice has cooked, turn up the heat with the lid on and leave to “burn” for three to five minutes. You will hear the rice crackle and snap and smell toasted. Turn off the heat and leave the lid on to rest until ready to serve. The longer it stays on, the smokier it will be.

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