We sit down with Xoliswa Ndoyiya to reminisce about her days as Madiba’s personal chef. 

Xoliswa Ndoyiya was Nelson Mandela’s personal chef for 22 years. We get some inspiration from Made With Love, her new book of recipes and memories. 

Other than sharing a glimpse into the food that shaped the later part of Madiba’s life, what prompted you to release this book?   

Food brings people together and helps them create memories. It is a centre of celebrations where love is shared. I cook from a place of love and my food connects people. It is my way of honouring my guests.  

Since I can’t be everywhere, a cookbook allows me to share my recipes as a gift to people to make and be joyful. Essentially, it gives me an opportunity to spread love. 

What did you do when you had time to yourself while you were working for Madiba’s family?  

When I joined the family I was much younger and enjoyed going to movies and being lost in films, so I looked forward to those moments when I was free. Over the years, my love for reading grew and I would get lost in books and even magazines.  

Naturally, I gravitated towards books on food – these helped me to perfect my cooking. This will sound strange, but cooking itself is a form of relaxation – I love it wholeheartedly. I love to try out new recipes and share meals with my family and friends. 

Madiba’s pearls of wisdom are sprinkled throughout your book. What was something he taught you?  

He treated each person well and with respect, no matter their age, and he instilled that value in all of the staff. He also emphasised the importance of doing your best for others without expecting a reward. He always motivated me to never give up, no matter how difficult life got. These are the values that I live by.  

What was your most memorable moment with Madiba?   

Having spent more than 22 years working for him, there are so many memorable moments! One of them was meeting him for the very first time at his house. I was nervous to meet a president, yet he was warm, friendly and welcoming.  

He could sense my nervousness and made me feel comfortable, and I appreciated that. Tata was my employer and I didn’t expect anything more from him… so being made one of the beneficiaries in his will came as a huge surprise to me.  

I always thought people only included close family members in their wills. This was a great gesture and I was truly touched by it. 

What were family dinners like in the Mandela household?  

They were big and happy, and everyone came. As the head of the house, Madiba always occupied his seat at the head of the table. I always served them and gave them space to have their discussions, because these moments were precious to Madiba and his family. It was a warm home and there were mostly happy moments that were filled with respect. 

You cooked for an icon, you released a book… what’s another dream of yours?  

My dream is to own a restaurant that doubles as a culinary school – where people can come in for meals and share laughter. I can also use the space to train youth who want to get into the culinary industry, particularly those who come from disadvantaged backgrounds and cannot afford to access higher education. 

What is your message to South African women aspiring to make a difference?  

Women always have each other. I was raised by women and it was also mostly women who supported me throughout my career. I’d like women to recognise their power and use it to nurture others, be it in their homes, workplaces and broader community.  

We all need to take a moment and be intentional about lifting each other up as we rise in all our spheres, and never to forget to fill our cups. 

Words by: Supplied 
Photography: Cameron Gibb 

The post Chit-Chats with Xoliswa Ndoyiya  appeared first on MyKitchen.

A proper celebration needs food, and lots of it. So, for Mandela Day this year, get the oven ready, set the table and tuck into some of Madiba’s favourite dishes. 

Umsila wenkomo (oxtail stew)

SERVES 6  HANDS-ON 15 min HANDS-OFF 4 hours

INGREDIENTS
2 tbsp flour
2 tsp paprika
2 tsp dried mixed herbs
Salt and pepper
1.5 kg oxtail
Vegetable oil, to fry
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
500 ml beef stock
400g tin chopped tomatoes
150 ml red wine
2 bay leaves
200g green beans, topped and tailed
Dombolo, to serve (see recipe below)

METHOD
1. Preheat oven to 180°C.
2. Mix flour, paprika, mixed herbs, salt and pepper in a ziplock bag. Add the oxtail, seal and shake until the meat is well coated.
3. Heat oil in an ovenproof pot and brown the oxtail (in batches if necessary). Add onion, garlic, carrots and celery and cook for 5 minutes.
4. Add stock, tomatoes, wine and bay leaves. Cover and place in the oven for 3 hours. (Or simmer on low heat on the stovetop.)
5. Add the beans, then cook for another hour.
6. Serve with fresh dombolo.

Dombolo (dumplings)

MAKES 10  HANDS-ON 30 min HANDS-OFF 1 hour

INGREDIENTS
500g flour, plus extra to knead
10g yeast
2 tsp salt
1 tsp sugar
375–500 ml lukewarm water
Vegetable oil, to grease
3 tbsp butter

METHOD
1. Mix flour, yeast, salt and sugar.  Mix in 375 ml water. If the dough is too dry, add more water.
2. On a lightly floured surface, knead the dough until smooth, about 8 minutes. Place in an oiled bowl and leave in a warm place until doubled in size, 1 hour.
3. Divide into 10 balls. Flatten each one until it is the size of your palm.
4. In a heavy-based pot, melt the butter. Add the dombolo, leaving 2 cm between each one (work in batches if necessary). Add about 2 cm water to the pot.
5. Cover and steam the dombolo over low heat for 10–15 minutes, until all of the water has been absorbed and the base of each dumpling is golden.

Umngqusho (samp and beans)

SERVES 4 HANDS-ON 10 min HANDS-OFF 1 hour + soaking time

INGREDIENTS
500g samp and bean mix
Vegetable oil, to fry
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
2 tbsp chicken stock powder
1 bay leaf
60g butter
2 tbsp chopped parsley (optional)

METHOD
1. Soak the samp and beans in boiling water overnight, or for at least 2 hours. Rinse and then set aside.
2. Heat oil in a pot and fry onion and garlic until soft, 5 minutes.
3. Add samp and beans, chicken stock and bay leaf. Add enough water to cover. Simmer for 1 hour, adding more water if necessary. Cook until most of the water is absorbed and samp and beans are soft.
4. Stir through the butter and parsley just before serving.

Sweet chicken

SERVES 4 HANDS-ON 20 min HANDS-OFF 45 min

INGREDIENTS
8 chicken pieces
1 tbsp chicken spice
1 tsp paprika
Salt and pepper
Vegetable oil, to fry
250 ml chutney
160 ml mayonnaise
160 ml orange juice
1 tbsp curry powder
2 cloves garlic, peeled and chopped
Rice, to serve
Coriander, to serve

METHOD
1. Preheat oven to 180°C.
2. Coat the chicken in chicken spice, paprika, salt and pepper.
3. Heat oil in an ovenproof pan and brown the chicken.
4. Mix the chutney, mayonnaise, orange juice, curry powder and garlic together. Pour over the chicken pieces.
5. Place in the oven and bake uncovered for 45 minutes, until cooked through.
6. Serve with rice and coriander.

Rice pudding

SERVES 4 HANDS-ON 5 min  HANDS-OFF 20 min

INGREDIENTS
250 ml rice, cooked
500 ml milk
250 ml cream
250 ml raisins
60 ml sugar
2 tbsp butter
1 tsp orange zest
1 tsp vanilla essence
Generous pinch nutmeg
Generous pinch salt
Honey, to serve
Chopped almonds, to serve
Cinnamon, to serve

METHOD
1. Place all of the ingredients (except for the honey, almonds and cinnamon) in a large pot.
2. Bring to a simmer, then leave to cook for 20 minutes, until rich and creamy.
3. Serve the pudding warm with a sprinkle of cinnamon, a drizzle of honey and some chopped almonds.

The post The way Madiba liked it: Recipes for 5 of his favourite dishes appeared first on MyKitchen.