Cookbook great for Christmas
MTHIYANE: RECIPES ARE A J JOURNEY OF HER LIFE
In the book, every dish has a story – starting in KZN where she was born.
Co okbo ok s come from the heart and Lucia Mthiyane’s Kitchen Queen is no different.
Mthiyane could have easily written a book about just her life – her expanding career as a actress, model, jazz singer, entrepreneur and now a food author.
Kitchen Queen starts almost as an autobiography as Mthiyane, with the help of publisher Lindy Samery, tells a story that is vivid and inspiring.
Even as a young Zulu girl in Umzinyathi, KwaZulu-Natal, she says she wanted each of her recipes to have a story.
At the beginning, the tone of the book is clear: this is about how she become a kitchen queen, the importance of name Mthiyane, which means “graceful light”, and the journey her life has taken her on.
“For me, it was important to tell people in the book how I got to where I am ... My family, my friends, every dish has a story.”
From microwaved greens, a dish she remembers from childhood, to pasta with bacon-wrapped pork bangers, the cookbook holds many recipes.
She’ll teach you how to make a good beef stock, homemade masala paste or powder mix.
The author takes an aspiring foodie on a journey of how she fell in love with food by switching up the classics, such as the traditional ujeqe (steamed bread) but adding warm spinach. Your food staples such as cabbage, butternut, potatoes are given much need extra life too.
“It is a method or trial an error when I try a recipe I try it multiple times. What I am trying to do is to reach out to that person who cooks frequently, and cooking the same thing. What I then do is use the same ingredients you would have at home. You would never need to leave your home,” Mthiyane jokes.
Mthiyane says a hint of honey could take a dish as simple as a curry to another level as it cuts through the acidity, making it more flavourful.
As her mother was very influential in her life including friends and family, many of her recipes are inspired by childhood memories; the food we grow up with – including everyday samp and beans, with Zulu Chicken or umleqwa in Xhosa.
Pleasantly surprised that young children are enjoying the book, Mthiyane’s book is a great way for family gatherings and to get kids in the kitchen too.
T he cookbook is versatile as it is perfect for any time of the year. With Christmas fast approaching, your food options and desserts are covered. From puddings, roasts such as a pork belly with crackling to rainbow trifle.
Her tips for Christmas are simple – plan ahead. “If you are going to cook a big lunch, do all the prep the day before. If you doing a curry, make it the night before because in curries the flavour seems to settle nicely,” she says.
“Also, if you are cooking steak, take the steak out the fridge and cook it at room temperature. Don’t over-flavour your steak; use pepper, salt and add garlic later. Cook it to medium-rare. Three minutes on each side.”
Mthiyane says her food career wouldn’t be where it is were it not for her social media days where she was given the name Kitchen Queen.
With plans of heading back into the cooking studios for lessons, come 2021, Mthiyane has much more to celebrate.
Five must-have ingredients:
▶ Canola or vegetable oil
▶ Garlic and ginger
▶ Honey
▶ Masala
▶ Plain yoghurt