Chef Ndlovu believes there is still a lot of unexplored African cuisine. Photo provided
The National Arts Festival is in full swing in Makhanda, Eastern Cape, and it has been an exhilarating experience so far.
When I arrived last week, I was greeted with an unexpected treat: an invitation to dine at 1862, Standard Bank’s pop-up restaurant.
Named after the year the bank was founded, the temporary establishment is run by celebrity chef Vusi Ndlovu.
The culinary experience was hosted by Fresh Yumm, led by Mandlakazi Pantshwa and Absie Pantshwa, and the Edge Africa culinary team, led by Ndlovu.
We were immediately drawn to the African-inspired menu. Ujeqe (steamed bread), Zamalek broth, chicken yassa and egusi are just a few of the standout dishes.
Ndlovu designed it to showcase and celebrate African ingredients, a mission he is passionate about.
“African artists, music and fashion are thriving, but African cuisine has yet to find its place on the international stage,” he said. “We know dishes like jollof and egusi, but there is much more to discover in African cuisine. My goal is to showcase these ingredients.”
A few days later, I had the opportunity to sit down with Chef Ndlovu to delve deeper into his culinary journey and philosophy.
He shared a pivotal moment from 2016 while working at a Michelin-starred restaurant in Belgium.
“In this restaurant, we had company meals every Saturday and each of us had to prepare something from our hometown. When my turn came, I felt lost and ended up preparing a chicken curry.
“That moment made me realize that I needed to dig deeper into my roots and challenge myself to truly represent African cuisine,” he said.
This marked the beginning of Ndlovu’s exploration of African ingredients.
“I discovered a wealth of flavors and ingredients that were both familiar and revolutionary.
“Even though I’ve been cooking for 15 years, it feels like I’m doing something new for the first time,” he says with a smile.
Despite his sophisticated culinary creations, Ndlovu prefers simplicity at home.
“The simpler the better. I spend all day thinking about and preparing complex dishes. When I’m at home, I don’t want to overthink my meals.”
Her breakfast often consists of simple oatmeal, and her dinner can be as simple as chicken stew with rice.
Ndlovu finds joy in meals prepared by others, especially on difficult days.
“There’s something special about enjoying a meal prepared by someone else, especially when things didn’t go as planned in the kitchen,” he said.
For the future, Ndlovu has exciting plans.
“Next year, we aim to establish a permanent home for our fine dining restaurant Edge,” he revealed, hinting at even more extraordinary culinary adventures to come.
The National Arts Festival proved to be a melting pot of creativity and culture, with Ndlovu championing the rich and diverse flavours of African cuisine.
