Dijo: My Food, My Journey,
by Lesego Semenya
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.