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.”