My journey into the world of food and storytelling began with the publication of my first cookbook, "Johanne 14," in 2017.

This book is a delightful fusion of traditional South African recipes with a contemporary twist, interwoven with nostalgic tales of days gone by. Through "Johanne 14," I aimed to showcase the resilience of our culture and its profound influence on our culinary traditions. It was an honour to represent Africa at the Gourmand Awards in China, competing in the Best Heritage Book in the World category. My roots trace back to Jouberton, a township in Klerksdorp, where I savoured the flavours of traditional Sotho cuisine prepared by my father, who worked in a mine kitchen.

After completing my culinary studies at The Professional Cooking Academy in Rustenberg, I settled in Cape Town. In Cape Town, I faced the challenges of balancing multiple jobs to make ends meet while gaining valuable experience at various restaurants. 

My journey led me to collaborate with the renowned chef Siba Mtongana during her time at Media24. I served as her assistant, contributing to recipe development and cooking for DRUM magazine. As time passed, I achieved the remarkable milestone of becoming South Africa's first black male food editor. During my tenure at DRUM, I won the prestigious Galliova Award for Best Food Writer of the Year for two consecutive years in 2015 and 2016. 

In 2017, I furthered my culinary journey at Woolworths Taste magazine as the deputy food editor, exploring the chic and glossy side of gastronomy. My passion lies in showcasing the rich tapestry of African cuisine to the world. I am a pioneer on a mission to educate and celebrate the diverse flavors of African foods. It fills me with pride to have authored a book that pays tribute to the simple, traditional flavors of Mzansi, brimming with proudly South African dishes.

Dairy has long been a staple of South Africans with products like amasi, milk, yoghurt and cheese forming part of traditional and street food. And for good reason, too. Not only does it add taste, flavour and many important nutrients to your diet, but it is your bone-building partner throughout life. Consider this: one glass of amasi provides almost 50% of your daily requirement of Vitamin B12 - needed for a sharp brain and memory, 30% of your daily calcium needs to ensure strong bones and teeth, and 20% of your potassium needs to keep your heart healthy. Now keep scrolling for my Yoghurt Roosterkoek with BBQ Lamb... Mmmm!

This yoghurt roosterkoek comes ready-made with that extra batch of nutrients your body needs.

Lamb

  • 2kg lamb
  • 15ml (1tbsp) BBQ spice
  • 15ml (1tbsp) cumin
  • 15ml (1tbsp) paprika
  • 2,5ml (½ tsp) chilli powder
  • handful lamb fat

    • Salad

  • Cheddar cheese, cubed
  • 2 tomatoes, chopped
  • ½ onion, diced
  • 1 green pepper, chopped
  • 3 Tbsp atchar
  • 1 tsp paprika
  • ½ cayenne pepper
  • 1 lemon juice or 3T vinegar
  • salt to taste

    • Roosterkoek

  • 200ml warm water
  • 10g yeast
  • 20ml sugar
  • 750ml flour
  • 5ml salt
  • 30ml (2 tbsp) oil
  • 200ml double cream yoghurt

    • METHOD

    1. Roosterkoek: Mix water, yeast and sugar in a jug.
    2. In a large bowl add flour, salt and the yeast mixture. Mix by hand to make a ball. Knead on a floured surface or cutting board until soft dough forms.
    3. Place dough in a oiled bowl and cover with plastic wrap. Allow dough to double in size for 50 minutes.
    4. Divide dough into 12 balls and set aside for 20 minutes to double again.
    5. Place on griller and toast each side for 3 minutes turning for 10 minutes or until cooked inside.
    6. Lamb: Mix BBQ spice, cumin, paprika and chilli in a bowl. Add lamb to coat well.
    7. Grill lamb with pieces of fat to melt over the meat. Toss the meat and cutting thick pieces during cooking over medium heat for 10 minutes or until cooked.
    8. Salad: Mix all ingredients in a bowl.

    Yoghurt contains good-quality protein, probiotics and all the other nutrients found in milk, such as calcium, vitamin B2, vitamin B12, potassium, magnesium and vitamin A.
    To make the most of the nutrients and probiotics in your diet, enjoy it as a healthy snack with fruit, or mix with garlic and fresh herbs as salad dressing.
    Find out more about the benefits of dairy at rediscoverdairy.co.za. 

    Adding amasi to a chicken renders it soft and tender, and adds that creamy, almost tangy taste to your dish. Amasi is a traditional ingredient that used to be made overnight in clay pots, and today it is still used for its unique flavour and goodness.

  • 1 whole chicken
  • 500ml amasi
  • salt and pepper
  • garlic
  • BBQ spice

    • METHOD

    1. Mix all the ingredients for the amasi marinade in a very large ziplock bag, insert the chicken, and ensure the chicken is properly covered.
    2. Marinade overnight by placing the ziplock with chicken and other ingredients in the fridge.
    3. Grill over medium heat for 20 minutes, or until the chicken is cooked through.

    One glass of amasi contains 50% of your daily vitamin B12 requirement, 30% of your daily calcium requirement and 20% of your daily potassium requirement. It also gives you vitamin A and good-quality protein. Make it part of your daily diet by enjoying it as an anytime drink, pouring it over your pap, using it as a substitute for buttermilk or yoghurt when baking, or adding it to soups, pasta, smoothies, dips and sauces. It’s also an excellent recovery drink after exercise.
    Find out more at rediscoverdairy.co.za.

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