“Our heritage should be celebrated year-round” – Chef Ukhonaye
South Africans should start embracing and promoting their own cuisine.
Chef Ukhonaye Mconi believes that it’s time South Africans started embracing and promoting their own cuisine.
“It’s all very well talking about regional and seasonal ingredients but we also have to take these and use them in uniquely South African dishes updated for a new dining generation,” he says.
Mconi is a seasoned chef and lecturer at the Capsicum Culinary Studio and also runs his own events and catering business and worked in the US.
“Your best meal is formulated in your heart and soul. And any person who eats your food is affected by what you have in your heart; happy or troubled,” he says.
Mconi talks about what Heritage Day means to him and shares his updated arancini version of umngqusho.
[also read] – Soweto Theatre showcasing local talent this heritage month
What does Heritage Day mean to you?
The celebration of who we are as Africans. Also celebrating each and every culture.
How do you define South African cuisine?
Diverse and underappreciated.
What would be your perfect Heritage Day meal; why, and who would you share it with?
Any meal cooked by my family. We are a family of people who love celebrations and shared meals.
What are your favourite three South African dishes and why?
Umngqusho – I love samp and beans.Pig’s head – cooked in a cast iron pot outside.
Tripe – delicious and underrated.
These meals shout ‘home’ to me and really got me into cooking from a young age.
Are there any South African dishes that have fallen out of favour that you would like to see make a comeback?
I think we need to introduce all our dishes to the world. There are so many wonderful South African dishes that deserve to make their way onto mainstream menus at our restaurants. It’s time we start celebrating them and updating them which is what I have done with the Umngqusho recipe below.
Follow Us Here:
Catch the latest news by visiting our other platforms:
