Through the Eyes of an African Chef retraces Chef Nompumelelo’s journey of rekindling her love for African cooking, returning to the soil and the seasons to provide the freshest of ingredients, coupled with traditional farming and cooking methods. Her recipes incorporate time-honoured techniques, passed down through the ages. The skills and equipment used then are just as relevant in today’s kitchens and nothing can surpass the simple joy of creating and sharing a meal prepared using the freshest, natural components. In this book, you will rediscover old favourites and startle upon fresh new ways of practising, preserving and upholding Africa’s finest culinary traditions.
The book is aimed at anyone who has an interest in cooking – particularly preparing exciting African cuisine using fresh, natural ingredients – as well as those who wish to learn more about the culture and practices behind African cooking and sustainable, organic farming practices.
Through the Eyes of an African Chef is the proud winner of a Gourmand Best In The World Cookbook Award.
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“Nompumelelo’s book is a celebration of South African food – a glimpse into the tradition of her ancestors and an introduction to ingredients that many of us are unfamiliar with but ought to know much more about. Reading Through the Eyes of an African Chef made me want to jump on a plane. South Africa, here I come…”
DARINA ALLEN, FOUNDER OF BALLYMALLOE COOKERY SCHOOL
“Nompumelelo’s recipes pay passionate homage not only to her heritage and origins, as articulated in the introduction; they also paint a diverse, colourful picture of who South Africa is.”
LINDI NDEBELE-KOKA, SENIOR MANAGER: CULTURAL & CREATIVE INDUSTRIES DEVELOPMENT
DEPARTMENT OF ARTS & CULTURE, SOUTH AFRICA