Working as a doctor is just one of the ways this inspiring woman aims to improve people’s health. She also runs two businesses – Modern Traditions, supplying indigenous ingredients, and Malie’s Ice Cream, a plant-based brand – both of which she considers extensions of her day job
Dr Tracy recently won a Food XX Award.
Favourite ingredient
Thebvu or marula nuts. Right now, I’m eating a lot of pumpkin leaves creamed with marula nuts. Then there’s the ice cream it makes! The creamiest, smoothest of all my creations, inspired by my forever muse, my five-year-old
son Malibongwe.
Cassava pancakes! I’m always making
them because Mali loves them.
Kid-friendly recipe
I’d like to see more proper traditional restaurants. I’ve been to The Saxon and I had one of their breakfast bowls
– it had sorghum porridge with popped sorghum and butter.
It was delicious.
Favourite restaurant dish using indigenous
ingredients
Under-utilised
ingredient?
Mbambara nuts! They’re so versatile – great in stews, soups, salads and even on their own as a sweet or savoury snack. Simply soak
and boil, I love having them cooked
and within reach.
Cookbook
to covet
My friends Anna Trapido and Mpho Tshukudu wrote
my favourite and most referenced cookbook. I love the pictures. I often make
the sorghum flapjacks.