Page 11 - Through the eyes of an African chef

Foreword
NOMPUMELELO BOUNCED INTO THE Ballymaloe Cookery School in April, 2012 on a cloud of enthusiasm. She had flown all the way from Durban, KwaZulu-Natal, South Africa. This was no random choice; by then she was already a skilled, well-travelled chef with a thirst for more and more knowledge.
She chose the Ballymaloe Cookery School in Ireland because it was situated close to the sea in the midst of a 100-acre organic farm and extensive gardens with a long- standing commitment to serving fresh, naturally-produced, local food in season, and a strong sustainability vision.
She was already on a mission to work with indigenous women in Africa to encourage them to grow and pickle their own produce to supplement their income and help them to develop their entrepreneurial skills.
During her time at the Ballymaloe Cookery School she focused intensely on the entire educational experience – not just enhancing her cooking skills, but learning how to grow organic food, preserve, forage, butcher, ferment, smoke, and make butter, cheese, yoghurt and a variety of breads, including a totally natural sourdough.
We shared the knowledge of the Irish and multi-ethnic food we serve at Ballymaloe with Nompumelelo, but she, too, thrilled us with the enthusiasm, knowledge and a deep pride in the food of her native Africa. She described ingredients I’d never heard of, and shared her knowledge of indigenous agriculture, seed varieties and native breeds.
I longed to learn more, and here it is: Through the Eyes of an African Chef. Nompumelelo’s book is a celebration of South African food – a glimpse into the tradition of her ancestors and an introduction to ingredients that many of us are unfamiliar with, but ought to know much more about.
The recipes respect Nompumelelo’s African heritage, but also reflect her unique palate. The influence of her extensive travels around the globe in quest of greater knowledge are obvious and greatly enhance the book. Her determination to spread the word about the African food of her ancestors and to whet our appetites for a cuisine that certainly deserves to be much better known and understood is infectious.
Reading Through the Eyes of an African Chef made me want to jump on a plane. South Africa, here I come ...
DARINA ALLEN, Founder of Ballymaloe Cookery School
THROUGH THE EYES OF AN AFRICAN CHEF
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