Chef Zola Ndelemane, Sous Chef at the Radisson Blu Hotel Waterfront, has been fostering his talent and his skill set at the seaside hotel since 2015 – even drawing inspiration from these tough lockdown days.
“This last year has definitely been challenging,” Chef Zola reveals. “But I’ve used the time to further develop my skills in the kitchen, and to build on the excellent foundation that my mother laid for me many years ago.”
One of his greatest influences was his mom
He describes his mother as “a very talented cook” and recalls how, growing up, he “would always watch her work her magic in the kitchen”.
“Eventually I became slightly competitive when I tried to outdo her at cooking. This friendly competition pushed me to discover exactly what I was capable of. To this day, corn bread will always remind me of her.”
Chef Zola, along with his wife and their young son, have been living in Cape Town since 2005
When time allows, he loves to cook with them too. “My son loves cooking and baking with me, but mainly when we’re baking some of his favourite dishes such as pancakes and crumpets. His favourite part is measuring the ingredients. It definitely gets messy and my wife is not a fan of baking together, but it’s so worth seeing how proud he is when he presents the final product to us.”
Chef Zola shared one of his favourite nostalgic recipes with All4Women: “It tastes just like home to me”:
“With the colder months coming up, I thought I’d share one of my favourite dishes that really meant a lot to my mom and I. It’s a simple winter dish and it always takes me right back to being a young boy. It tastes just like home to me.”
- 1kg beef mince
- 1 large chopped onion
- 2 tablespoon spoon tomato sauce
- 2 tablespoon spoon Worcestershire sauce
- 2 tablespoon spoon corn starch
- 1 cup homemade beef stock or 2 cubes store-bought
- 2 tablespoon paprika
- 1cup frozen corn
- 1cup frozen peas
- Or use seasonable veg of your choice
- 200g Cheese
- Cook your beef mince and onion over medium heat until light golden brown. Add paprika, garlic, beef stock and all the veggies, cover and cook until vegetables are tend
- Combine the cornstarch and 1/2 of water until well mixed, stir into the pot, let it boil over medium heat, keep stirring and cook until it’s thick. Add your sour cream, salt and pepper to taste
- Mash your already boiled potatoes to create your mash Chef tip add a little butter to make it creamier
- Spread the mashed potato on top, sprinkle with cheese, bake until potatoes are well heated and cheese has melted. Grill until the cheese and mash peaks are golden brown, this creates a delicious crust.
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Chef Zola Ndelemane from the Radisson Blue Hotel in Capetown