Page 9 - Through the eyes of an African chef

Acknowledgements
For love and support: My boys, Sandiso and Bhongo – your bond, strength and tenacity allowed me to travel around the world while you continued with your lives at home. Your love and support carry me. Your encouragement and guaranteed laughs make my days. Chris – friend, critic and confidante. You pushed me even when I had given up. Never afraid to say: “No, that doesn’t work”. Your awesome support strengthened me as I ventured and explored my food culture and that of the world.
For publishing: Vanessa Wilson and the Quickfox Publishing team. From the first call, you got the ball rolling. Your honesty and invaluable contribution in making this my journey I will hold dear. Thank you for making self-publishing a great journey. Georgina Hatch, your enthusiasm and push for deadlines in your editing has been awesome. Thank you for being a call away throughout this labour of love. Jenny Kay, thank you for pushing through recipe accuracy at a drop of a hat. I appreciate your continued support in sharing my love of the African culinary world and culture, even during your Africa Independent Newspaper days.
Niki Hattingh and Food Art International: The patience and passion came through every single day in your food styling. Thank you for availing your studio.
For photography: Nicole Louw Photography – thank you for making the shoot for my book professional yet so easy and fun. You captured the essence of this book project with great passion. Susan McKeown, thank you for your enthusiasm and assistance with photography in Ireland.
Darina Allen and the Ballymaloe family: Oh wow! I had no idea that when I set foot in Ireland in 2012, I would keep coming back. Darina, thank you for walking the talk in sustainable farming, living and cooking, while reviving forgotten skills and raising the importance of culture. Ballymaloe Cookery School is a foundation to learn and explore. For always making time from your hectic international schedule to meet, even for tea during your trips to SA, and for your advice: I truly appreciate it all.
For assistance and support: Zamahlubi Shembe, you worked tirelessly with food preparation for the shoot. Thank you for sticking by me over the years and for your yearning to learn. You are a great chef in the making!
Finally, to all the women farmers of southern Africa: you taught me to respect the ingredients I use in my culinary creations when I saw the passion and dedication of your hard labour to feed various regions in Africa and the world – Siyabonga boMama bethu.
THROUGH THE EYES OF AN AFRICAN CHEF
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