Engaging in a culinary experience is always a delight, but when that journey involves meeting and learning from a renowed chef and personality, the experience becomes truly exceptional.
Recently, I had the privilege of attending a cooking class led by Chef Xoliswa Ndoyiya, who served as Nelson Mandela’s private and family chef for 22 years. From the time he was released from prison until his death in 2013.
Chef Xoli kicked off the session with a very warm welcome and immediately started sharing life anecdotes. From when she started working at a househlold, then had the opportunity to attend culinary school, to the interview by ANC security personnel, for a classified position that insured cooking for a vey high-profile person. ‘I felt very intimidated’ she said, but her love for cooking and her kitchen skills got her the job she could only dream of.
“The first time I met Mandela, I froze, I didn’t know what to say. My hands were shaking. When I entered the room he stood up and stretched his arms to greet me. He knew my name and where I came from. He asked me if I could cook for him and his family ‘home food’. I said “Yes Tata” and he replied, You’ve got the job’.
The menu for the day showcased Madiba’s favourite dishes:
Leek and potato soup, Fresh garden salad, Sweet chutney and basmati rice; and for dessert Malva pudding.
While busy chopping and mixing ingredients, chef Xoli kept on sharing her special moments with Mandela. She told us that his favourite dish for breakfast was umphokoqo – a fluffy and flaky mealie pop served with sour milk. – To this, raisins, sultanas and nuts were added to keep the nutrients that Mandela needed in his daily diet. ‘He always said that breakfast was the most important meal of the day and that eating mealie pap kept him full for long and thanks to this he could think clearly’. She also mentioned that Mandela preferred to have his meetings in the morning.
‘Mandela always used to come to the kitchen to thank me for the food I had cooked for him and always said that my food reminded him of his mother’s cooking. His favourite food was chicken -he would even chew the bones- and tripe. Mandela was a very humble and grateful person. He greeted all the household staff and knew everybody’s name’, chef Xoli added.
Chef Xoli’s way to express herself was so calm that she had us all listening and enjoying every one of her words. She also told the group a funny story on how one day, she and her team had to ‘smuggle’ food on a plane as they needed to send Mandela his meal and there was no one to take it in the cabin, so they had to write on the boxes “President’s medication’ and so no one asked any further questions and the boxes were admited!
The highlight of the class was listening to the wonderful stories of the life she shared when working for Mandela; experiencing her love for cooking, her modesty as a person, how she has shared with other women her passion and knowledge for food as well as her commitment to support and empower women through out various platforms.
The bond among the group participants added an extra layer of enjoyment to the experience. We are a group of expats friends from diverse countries living in South Africa, who share our love and interest for food and cooking. Our cooking classes not only expand our culinary repertoire but also help make connections with like-minded individuals who share a passion for good food. And as we are all from different corners of the world, away from our home county and families, friends are a very important part of our journey through South Africa.
The morning ended with the opportunity to sit among dear friends around a beautiful table decorated with vases full of proteas and African ornaments. Unfortunately Chef Xoli had an unexpected last minute commitment and she could not enjoy the feast with us. Never the less, she took the time to autograph a copy of her most recent book ‘Made with Love’ for each one of us. The food was delicious. Simple ingredients that combined created bold flavours that blended in beautifully. Never loosing that ‘home cook’ taste.
In conclusion, attending a cooking class with a famous chef like Xoliswa was a privilege and an experience that transcended the boundaries of a traditional culinary lesson. It was a celebration of flavours, the joy of creating something delicious in the kitchen while listening to her stories and the team work that bonds this group of cooking friends creating not only food but memories.
**A very special GRACIAS to Caro Moyano for organising this wonderful experience and for always opening the doors of her home to everyone.
————-