Chilli of Soweto to bring hot rewards
EARL Mofokeng c ombs through the patch of soil with his bare hands. Pride and determination are evident in his face.
“We’re going to be the hottest joint in Soweto for years to come,” he says excitedly.
There’s an intended pun in “hottest” because the company Mofokeng works for, Siyazenzela Plant Biotech, which grows vegetables, has received recognition for its chilli, known as the Chilli of Soweto.
The chilli has been included in the international Ark of Taste, a catalogue of endangered heritage foods compiled by the Slow Food Foundation for Biodiversity – and this has spiced things up for the young company, which produces 200kg of chillies in season.
The Ark of Taste lists species and products that are unique to a country and which should be protected.
Acknowledgement for the Ark of Taste is akin to winning a gold medal at the Olympics – a feat that thrills Mofokeng, who is a manager for agricultural consultant and Siyazenzela director Phila Cele.
“Finally, we will be able to feed our families,” Mofokeng says, standing on the large piece of land – part of what used to be the Phiri Primary School grounds – where the company grows chilli and other fresh produce, such as Chinese spinach, carrots, onions and herbs.
Although the harsh winter has dried out the garden, Mofokeng says work has begun and chilli seedlings have been planted in time for their summer season.
The Chilli of Soweto had its roots in humble beginnings and has led to an unbelievable growth spurt for Cele, 31, who grew up in KwaZulu-Natal.
Cele studied microbiology at Wits University and completed his Honours in plant biotechnology.
When he graduated, he, a friend, Sakhile Skhosana, and three other partners in Siyazenzela looked for a piece of land where they could grow produce for sale.
“Sakhile grew up in Soweto, so he knew Phiri Primary (and that the school had moved).
“He knew the (old) school (property) was unoccupied and had tanks we could use.
“We approached the princi- pal and he agreed to allow us to use the land.”
Soon, Cele was on the phone, asking his mom to send him chilli seedlings.
“She buys seedlings from her supplier in Estcourt and plants them in her garden.”
Quantities of compost and mulch were applied to the soil in which the chillies were grown.
Cele and his team ap- proached street vendors in Yeoville, Hillbrow and Lenasia, offering to sell them chillies.
“Everyone knows if you’re looking for chillies or vegetables you go to the Joburg Market. But we took a different approach and went to the vendors.
“They couldn’t get enough. I’m talking about Indian communities who beg for our chillies,” Cele adds proudly.
“Things have got so out of hand. I don’t even know what to call our chilli. I’m not even sure if it’s a jalapeño or a cayenne, but it’s definitely a cross between the two.”
What makes the Chilli of Soweto unique?
“Our chilli is hot. We’ve asked people and they comment on the different flavour and potency it has. It’s really crazy how everything has unfolded, but we’re having the time of our lives.”
Butchers and tuck shop owners have caught on and use the chillies for a chilli sauce.
Brian Dick, of Slow Food SA, explains why the Chilli of Soweto is unique.
He says that throughout history, plants have evolved in particular locations.
“Where an individual, as in this case, has stored his seeds and planted them from season to season, they become indigenous.
“How he grows them, how he feeds them, the soil he uses, become part of that environment.
“This (chilli) has been in its environment long enough for it to be part and parcel of Soweto.
“The township has never been considered agricultural. Yet there are hundreds of gardens.
“Here is an opportunity to recognise the good work of all those small producers.”
On the far side of the garden, Mofokeng and other employees are tilling the soil with patience and love.
For the group who are trying to make Siyazenzela (We’re Doing It Ourselves) work, the fame of their chilli couldn’t have come at a better time. They will be sizzling hot this