Lungi punts African food
MasterChef finalist making her mark
HAVING rocked the foodie world by making it into the finals as the youngest contestant on MasterChef South Africa’s first series in 2011, Lungile Nhlanhla is now bringing her own signature dishes to the forefront of authentic African cuisine.
And the 27-year-old chef from Durban says appearing on MasterChef was a major turning point in her life.
Having recently taken on the role as head chef and general manager of the Classique Braai Lounge in Hillcrest, Nhlanhla took time with The Independent on Saturday this week to look back at how her life has changed since her success in the popular television series.
A former pupil at St Mary’s DSG in Kloof, Nhlanhla, 21, was studying fashion and textile design when she decided to enter MasterChef.
“I had no formal training in the food industry, but have always been passionate about food.
“It was when I was doing my post-grad in textile and fashion that I decided to enter MasterChef. When I made it into the top five, it changed my life.
“I was offered a job as a food editor at Drum Magazine and started developing recipes.
“When I left Drum, I opened my own business called Lungi’s Corner where I worked with different brands and products and developed my own style,” she says, as she slices and dices garnish for chicken liver starters which are lined up in the kitchen for her final nod of approval.
As she talks, her hands keep moving as she constantly assesses the dishes she is preparing.
Last year she teamed up with the Classique Braai Lounge in Hillcrest to assist with staff training and developing their menu, and ended up joining the business.
“I have always wanted to learn more about the restaurant trade. I am here six days a week,” she says.
Admitting that collecting food magazines and books is “a bit of an obsession”, Nhlanhla has been focusing on traditional African dishes, while adding her own dash of creativity and secret spices.
“My signature dish is inyama yenhloko (lip meat). My aim is to give our patrons a taste of true African cuisine.
“African food in many ways is comfort food and often takes a long time to cook, like samp and beans. We have a lot of customers who don’t have time for all the preparation, so they order, pick up and take home,” she says.
The restaurant is also becoming a favourite stop-off for tourists between Durban and Pietermaritzburg who want to test out the chef ’s usu (tripe), amanqina (trotters), walkies (chicken feet), chicken livers and jeqe (steamed bread).
But shisa nyama is often the order of the day, with Nhlanhla preparing large platters of braaied chops, wors, chicken wings, brisket and short rib served with freshly baked jeqe, pap, chakalaka and sambals – along with her very warm smile.
“We have had customers come in and try one traditional dish and then they come in again and again to try all the different dishes. African food is not as intimidating as people tend to think” she says.
Her favourite dish is paella and her go-to herb is coriander, whether fresh or dried, and she cannot do without her tongs in the kitchen.
“Whether it’s flipping or stirring, my tongs are always on hand,” she says.
When she is not thinking or creating food, Nhlanhla says she enjoys long walks and spending time with her family.
“I am very family oriented and I like to cook a good dinner for them when I can,” she adds. And looking forward? “My dream is to have my own recipe book,” she says, adding one final flick of garnish. Her starters are ready to go.