LIFESTYLE NEWS - In celebration of South Africa’s Heritage Day this week, Wednesday, 24 September, the chef lecturers at Capsicum Culinary Studio are taking a delicious approach to honouring the diverse cultures that make up the Rainbow Nation.

Heritage Day, often fondly referred to as “Braai Day,” is a time when South Africans come together to celebrate their roots through food, music and shared traditions. 

From fragrant Cape Malay curries and traditional Zulu samp and beans, to Afrikaans melktert, Indian-spiced bunny chow and classic Xhosa umngqusho, Heritage Day gives us a chance to celebrate our differences by bringing people to the table - literally. 

Each dish tells a story about where we come from and where we’re going as a nation.

The chefs share some of their recipes to encourage everyone to cook along and explore the diverse tastes of South Africa from their own kitchens.

Whether it’s a boerewors roll with chakalaka or a vegan twist on morogo, the message is clear: Heritage Day is about pride, unity, and the power of food to connect us all.

Chef Nandile Mtshaha’s Izinkobe

“Izinkobe were often made in large clay pots and shared during gatherings, harvest festivals, and communal work days. The dish symbolised togetherness and sharing, since it was inexpensive, filling and nourishing. Among rural families, izinkobe were (and still are) a go-to meal during times of limited resources, because dried maize is easy to store and lasts a long time.”

Ingredients

• 1kg mielie kernels
• 500g dry sugar beans
• 2 onions
• 2 garlic cloves, minced
• ½ cup of oil
• 1 tsp spices paprika,
• 1 tsp cumin,
• 1 tsp masala
• ½ tsp chilli flakes (or more for spicier option)
• water
• 2 Knorr stock cubes (chicken, beef or veg)

Method
Rinse and soak the mielie kernels and the sugar beans in cold water and leave overnight. Drain, then tip into a large pot and cover with water. Boil until al dente then add the stock cubes and continue to cook until both the beans and kernels are soft. In a separate pan, sauté the onions and garlic until translucent. Add the spices and cook on medium heat for a minute, stirring to infuse spices. 

Add onions and spices to the beans and mix. Taste, and if more seasoning is needed, add salt and pepper. Simmer until ready to serve. For a spicier dish, Izinkobe can be garnished with finely chopped chillies.

Chef Trish Naidoo’s Fish Biryani

“This flavourful South Asian dish made with spiced fish, aromatic basmati rice, and fragrant herbs combines the richness of marinated fish with layers of rice and can be served with raita or salad.”

Ingredients

For the marinade:

• 1 tsp garlic paste
• 1 tbsp masala
• 1 tsp turmeric
• 1 tbsp oil
• Juice of half a lemon
• Salt to taste

For the rice:

• 1 cup long-grain or basmati rice
• 1 cinnamon stick
• 1 bay leaf
• 2 cardamom pods
• 2 star anise
• Salt to taste
• Egg yellow food colouring

For the biryani

• 500g fish (about 8 small pieces)
• ½ cup vegetable oil
• 2 onions, finely sliced
• 1 sprig curry leaves
• 2 green chillies
• 3 cloves garlic
• 2 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground fennel
• 2 tsp masala
• 4 large roma tomatoes, skin removed and pureed
• 4 sprigs thyme
• 4 sprigs mint leaves, chopped
• Handful of chopped coriander
• Salt to taste
• 2 tbsp butter
• 4 boiled eggs (optional) or fish roe

Method

Marinade: Combine the fish with the masala, garlic paste, turmeric, salt, and lemon juice. Refrigerate for 1 hour.

Rice: Rinse the rice well. In a pot, cover the rice with water and add the cinnamon stick, bay leaf, cardamom pods, star anise, and salt. Cook until the rice is half-cooked, then drain the excess water. Sprinkle with a little egg yellow food colouring, cover, and set aside. When ready to use, fluff with a fork to achieve a mix of shades.

Biryani: Sear the marinated fish lightly on both sides (avoid overcooking as it will bake later). In the same oil, sauté one finely sliced onion with thyme, curry leaves, mint, and green chili until golden. Add garlic, then stir in cumin, coriander, fennel, and masala. Cook for 2 minutes. Add pureed tomatoes and leftover marinade. Season with salt, cover, and simmer until the tomatoes are cooked and the oil rises to the surface (10–15 minutes). 

This forms the masala. Assemble the biryani by layering masala, fish, and rice in sequence. Fry another sliced onion in butter and a touch of oil until crisp. Spread over the rice. Cover with foil and bake at 180°C for 20 minutes. 

Once the aroma of spices fills the air, your fish biryani is ready. For a chef’s twist, grilled prawns can be added using the same marinade.

Chef Amir Nizam’s Bobotie (serves 6)

“Bobotie is a traditional South African dish, a flavourful fusion of Cape Malay influences made with spiced minced meat baked with an egg-based topping. It typically includes ingredients like curry powder, chutney, raisins, and soaked bread for a sweet-savoury flavour and is often served with yellow rice and slices of banana.”

Ingredients

• 2 tbsp oil or butter
• 2 onions, finely chopped
• 2 garlic cloves, minced
• 1 kg beef or lamb mince
• 2 slices white bread, soaked in ½ cup milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 2 tbsp fruit chutney
• 2 tbsp apricot jam (optional)
• 2 tbsp vinegar or lemon juice
• ¼ cup raisins or sultanas
• 2 eggs, lightly beaten
• Salt & black pepper

For the custard topping

• 2 eggs
• 1 cup milk
• Bay leaves

Method
Preheat oven to 180°C. Grease a baking dish. Fry onions and garlic in oil until soft. Add curry powder, turmeric, cumin, coriander and cook until fragrant. Add mince and brown well. Season with salt and pepper. Squeeze excess milk from bread, mash bread and stir into mince. Add chutney, jam, vinegar, raisins and 2 beaten eggs. Mix well. 

Spoon into dish and smooth the top. Whisk eggs with milk, season lightly, and pour over mince. Place bay leaves on top. Bake for 40 to 45 minutes until topping is golden and set. Serve with yellow rice, sambals and extra chutney.

Chef Tendani Tshokovhi’s Phutu

“Phutu is a coarse, crumbly maize meal porridge served with amasi which is fermented sour milk. It is a staple traditional and yet simple dish, often enjoyed with a dollop of cream or butter and for a bit of taste some people add a sprinkle of brown sugar.”

Ingredients

• 50g maize meal
• 15g butter
• 1 tsp salt
• 120ml water

Method

In a medium size pot, boil water, butter and add salt . Add the maize meal gradually, mixing with a fork. Stir the pot after 15 minutes and start breaking the lumps. Cover the pot , reduce the heat and cook for 20 minutes to allow the phutu to steam. Fluff with a fork to create a crumbly texture. Serve with Amasi and cream.

Learn more about how Capsicum Culinary Studio can be your fastest path to a rewarding career in hospitality and culinary arts. Visit www.capsicumcooking.com to find out more.

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