In The Kitchen – Chef Mbombi

“Hell yeah!” was our re­sponse when Chef Mbombi in­vited us into his kitchen. We love that his mis­sion is to make the world ap­pre­ci­ate kasi flavours


When did you dis­cover your

pas­sion for cook­ing? I'd been in love with cook­ing from an early age when I chose home eco­nom­ics/ hos­pi­tal­ity stud­ies as a sub­ject in high school. It's a choice that saw my love for cook­ing sky­rocket to new heights. I then pro­ceeded to culi­nary school to fur­ther my skills and knowl­edge of food. What food style are you most comfy with? African cui­sine. I've learned to ap­pre­ci­ate it even more, and want to be de­fined as an African chef. What in­gre­di­ents is your kitchen never with­out? Black pep­per, basil, of­fal (cheap cuts of meat) and thyme.

What aro­mas filled your child­hood? Spicy smells of cur­ries.

What’s your go-to com­fort food and why? Of­fal and ox­tail — they are the sim­plest meat cuts and taste best when cooked with just salt and wa­ter. Favourite drink? Gin.

Go-to meals in a restau­rant?

Pizza or a salad. Your food high­lights thus far? Win­ning the Nola May­on­naise com­pe­ti­tion, and be­ing in­vited to Tas­tic Rice's part­ner­ship with Rise Against Hunger on World Food Day last year. Where would you be if you and food hadn’t dis­cov­ered each

other? In an open-plan of­fice some­where, com­plain­ing about my boss, and how I need to quit [chuck­les]! Lo­cal in­gre­di­ent you can’t live

with­out? Red panga fish.

What food quote do you live by?

A Linda Hen­ley quote that reads, “If God had in­tended for us to fol­low recipes, He wouldn't have given us grand­moth­ers.”

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