Dijo: My Food, My Jour­ney,

by Lesego Se­menya

Public Sector Manager - - Book Reviews -

Soweto-born process engi­neer-turned-chef Lesego Se­menya, known as LesDaChef, shares his jour­ney from the cor­po­rate world to be­ing a chef and of­fers town­ship cui­sine with a twist in his de­but cook­book Dijo: My Food, My Jour­ney.

“My goal as a town­ship-born African chef trained in fine-din­ing cui­sine is to re­move all the snob­bery and show­case the im­por­tant parts of our food: the sto­ries and mem­o­ries be­hind each dish, and the rich and beau­ti­ful her­itage that comes with it,” he says.

This book is an af­fir­ma­tion of South African cui­sine, its her­itage and unique flavours. Full of mouth-wa­ter­ing recipes such as Cape Malay Pick­led Fish, Spicy Trot­ters, Asian-style Ox­tail, Smoors­noek with Crou­tons and Mint Chimichurri Crusted Lamb Rack with Mint Bal­samic Sauce and Sweet Potato, this book is also filled with stun­ning pho­to­graphs and beau­ti­ful food styling.

Ev­ery dish fea­tured in Dijo has a story of pas­sion and nostal­gia. Shar­ing both the recipes and their his­tory will give food­ies a way of get­ting to know Lesego's food back­ground while grow­ing up in Soweto, as well as the fine-din­ing tech­niques he learn at chef school and a few hot chef se­crets, too.

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