When you think of traditional South African cuisine, you can’t help but think of meat-centred food. From subtly spicy bobotie to pap en wors, to a rich lamb stew, and of course, the classic braai laden with chops, chicken kebabs and steaks. In South Africa we love our meat and we cook it well.
As we celebrate 20 years of democracy in South Africa, we spoke to Tlali Masakala, a National Youth Chefs Training Programme graduate who has recently been awarded the City & Guilds Gold Medal for Excellence 2013/2014 (the only South African to achieve this in this academic year).
Tlali, who grew up in Qwa-Qwa in the Free State, is making his mark in our culinary industry as a talented young chef to watch. Food has always been his passion and he has fond memories of classic, simple and homely South African food...
- What are some of the meals that you enjoyed most when you were growing up?
I grew up eating pap and moroho (spinach), samp and beans, pap and tripe. For celebrations we would enjoy chicken stew with fluffy dumplings, pap or potato mash with homemade boerewors topped with chakalaka sauce.
- Can you describe some of your favourite memories of celebrating and enjoying food with friends and family?
Food brings people together, and some of my favourite memories are of my family and I cooking together, eating together and sharing stories. My mother used to cook on a coal stove and the food she cooked was so superb that everyone in the house would be asking for more, before their food was even finished.
- What type of meat is your favourite to cook with in a traditional South African style?
I love to cook a traditional Mzansi-style lamb stew. It is such a fantastic way to cook lamb – and you can use mutton or some of the tougher cuts, and it becomes so tender. It is cooked slowly in the potjie on the fire, and all the flavours simmer together. Such a wonderful aroma would come out of the potjie pot each time we opened the lid, making our mouths water!
- If you are having a braai – what are some of your tips to making it extra special?
If you want to create a braai that everyone will love, make sure that the meat is well marinated, and if possible, make your marinades from scratch – you will get a much fresher and more authentic flavour. I like to have three different types of starches served, for example pap, potato mash and a cold pasta salad, and I also make sure that I serve other salads like a spicy corn and tomato salad, as well as a three bean and red cabbage salad, which I know will go well with the braai.
Cooking is such a fantastic way to celebrate our unique, diverse South African culture. If you would like to put your proudly South African cooking to the test, then look no further than N1 Restaurant Suppliers for your top-quality cuts of meat.
The National Youth Chefs Training Programme is an initiative that trains 800 young, unemployed people to become chefs in South Africa annually. The programme is managed by the South African Chefs Association and funded by the National Department of Tourism and the Expanded Public Works Programme.