Chef Ndlovu believes there is still a lot of unexplored African cuisine. Photo provided
The National Arts Festival is well underway in Makhanda, Eastern Cape, and so far it has been an exhilarating experience.
When I arrived last week, I was greeted by an unexpected delight: an invitation to dinner at 1862, the Standard Bank pop-up restaurant.
Named after the year the bank was established, this pop-up 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 highlight 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 highlight 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 making 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 her sophisticated culinary creations, Ndlovu prefers simplicity at home.
“The simpler the better. I spend all day thinking and preparing complex dishes. When I’m at home, I don’t want to think too much about 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 that someone else has prepared, especially when things haven’t gone as planned in the kitchen,” he said.
Looking ahead, Ndlovu has some 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 has proven to be a melting pot of creativity and culture, with Ndlovu championing the rich and diverse flavors of African cuisine.
