Chef Nompumelelo Mqwebu chats to John Robbie about her commitment to advocate for the training of chefs using indigenous African cuisine.
In a blog entry talking about South African food and identity, Head Chef at Africa Meets Europe Cuisine, Nompumelelo Mqwebu said:
Chefs who have not been fortunate enough to have food culture passed on to them at home, only know of European dishes some of which have been termed “African”. We thus need to secure a space to exchange and share the knowledge and bridge the gap of lost knowledge which has affected young and older black African and San chefs.
Mqwebu spoke to John Robbie about how she wants to demystify the idea that South African food cuisine is without history and call to include African dishes in training.
Listen to the conversation below: