MADIBA'S CHEF KEEPS HIS MEMORY ALIVE

Chef to the late Nelson Mandela for 22 years, Xoliswa Ndoyiya is keeping Tata’s memory alive through tales of food and culture.

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It’s been more than 10 years since the release of her first cookbook, Ukutya Kwasekhaya: Tastes from Nelson Mandela’s Kitchen, and in 2023, Xoliswa took the country on a brand new adventure with her latest bundle of recipes titled Made With Love.

The renowned chef was inspired to publish another cookbook to express herself beyond the kitchen. She believes that family meals in South Africa are an essential part of the country’s culinary heritage and holds much admiration for them. Made With Love is more than just another cookbook on the shelf; it’s an iconic culinary experience inspired by her abiding love for her homeland and reflecting the richness of South African food and culture.

Xoliswa had a bond with Nelson Mandela that went beyond that of employer and father figure. He taught her important life principles, such as the value of taking constructive criticism, having complete respect for others, and performing good deeds without expecting anything in return. Her cookbook is a moving ode to a man whose influence continues to this day, and includes many of her early recollections of Eastern Cape Xhosa dishes. Her two must-try dishes, umngqhusho (samp and beans) and umleqwa (‘road-runner’ chicken), are among her favourites.
Xoliswa continues to pay respect to Mandela’s memory by supporting her community with the assistance of the Masamai Tourism Group, and facilitating occasions that celebrate his life and values. This fruitful partnership, which includes working with the Nelson Mandela Foundation, has had a positive impact on skills development and supporting start-ups countrywide.

We recently caught up with Xoliswa for a quick Q&A to find out more about her incredible journey...

OTHER THAN SHARING THE FOOD FROM THE LATTER PART OF MADIBA’S LIFE, WHAT PROMPTED YOU TO RELEASE THIS BOOK?
A: Food brings people together and helps them create memories. It is a centre of celebrations where love is shared. I cook from a place of love and my food connects people. It is my way of honouring my guests. Since I can’t be everywhere, a cookbook allows me to share my recipes as a gift to people to make and be joyful. Essentially, it gives me an opportunity to spread love.

AFTER A LONG DAY, WHAT DO YOU DO TO UNWIND AND FILL YOUR CUP AGAIN?
A: When I joined the kitchen I was much younger and enjoyed going to movies and being lost in films, and looked forward to those moments when I was free. Over the years, my love for reading grew and I would get lost in books and magazines. Naturally, I gravitated towards books about food – these helped me to perfect my cooking. This will sound strange, but cooking itself is a form of relaxation. I love it wholeheartedly. I love to try out new recipes and share meals with family and friends.

WHAT IS YOUR FAVOURITE DISH, AND WHAT DISH WOULD YOU BE HAPPY TO NEVER SPEAK OF AGAIN?
A: I love cooking my sweet chicken dish; it is always a hit and people can’t get enough of it. Second to that is my oxtail stew. I really don’t care much for cottage pie – my grandmother, Yawathe, always brought it home with her from work and as kids we grew tired of eating it. In my adult life, I’ve rarely cooked it.

LITTLE PEARLS OF MADIBA’S WISDOM ARE SCATTERED THROUGHOUT THE BOOK. WHAT IS SOMETHING HE TAUGHT YOU THAT STICKS?
He treated each person well and with respect, no matter their age. He also emphasised the importance of doing your best for others without expecting a reward. He always motivated me to never give up, no matter how difficult life got. These are the values I live by.

YOU COOKED FOR AN ICON AND YOU RELEASED YOUR OWN BOOK... WHAT IS ANOTHER DREAM OF YOURS?
My dream is to own a restaurant that doubles as a culinary school. People can come in for meals and share laughter. I can also use the space to train youth who want to get into the culinary industry, particularly those from disadvantaged backgrounds who cannot afford to access higher education.

WHAT ARE FIVE WORDS YOU’D USE TO DESCRIBE THE WAY YOU LIVE YOUR LIFE AND SEE YOURSELF?
Authentic – this is how I always show up and present my authentic self.
Natural – I believe we are made from nature and I always gravitate back to the source.
Love – it is what everyone and the world needs.
Laughter – a light moment eases any burdens you experience in life.
Organic – I try to live life organically, from a simple approach to the ingredients I choose to cook with.

WHAT IS YOUR MESSAGE TO OTHERS WHO WANT TO MAKE A DIFFERENCE?
We all need to take a moment and be intentional about lifting each other up as we rise in all our spheres, and never to forget to fill our cups.

Courtesy of Balanced Life
Photographs: Cameron Gibb