Cooking with heart: Heritage on a plate from Chef Langa’s kitchen

HERITAGE Day, celebrated by South Africans today (September 24) may be rooted in history, but for Chef Langa Ngcobo, lecturer at Capsicum Culinary Studio in uMhlanga, it’s also about passing that history forward; often through a well-balanced plate.

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The Rainbow on a Plate

They don’t call us the Rainbow Nation for nothing. For many South Africans, the seven-colour meal is a Sunday staple — a rich, hearty dish that brings the whole family together around the table. Ngcobo describes the traditional spread of rice, meats, and a medley of vibrant vegetables that defines a proper seven colours plate.

“Bright orange butternut, deep green spinach, creamy yellow pumpkin each brings its own nutrients, textures, and memories. When paired with meat, it becomes this complete, satisfying meal that’s as healthy as it is nostalgic.”

Here are her tips and a recipe for the perfect seven colours meal:
Veggie-Meat Pairing Ideas:
Red: Roasted beetroot or red peppers with grilled lamb
Orange: Butternut or carrots with braaied chicken
Yellow: Sweetcorn or yellow peppers with pork chops
Green: Spinach, green beans, or peas with beef stew
Purple: Red cabbage slaw with boerewors

Rainbow Veggie and Braaied Steak Platter
Ingredients:
500g sirloin steak
1 red pepper, sliced
1 yellow pepper, sliced
1 cup baby spinach
1 cup roasted butternut cubes
½ cup cooked beetroot, sliced
Olive oil, salt, pepper, garlic, rosemary

Method:
1. Season steak with salt, pepper, garlic, and rosemary.
2. Braai or grill to preferred readiness.
3. Toss veggies in olive oil and roast or grill until tender.
4. Arrange veggies around sliced steak on a platter.
5. Garnish with fresh herbs and serve with chakalaka or pap.

A Pot Full of Memories

For Ngcobo, it also brings back memories of her Gogo’s legendary hardbody chicken stew, a dish steeped in love, patience, and tradition.

“I remember the smell more than anything. The chicken would simmer slowly, filling the house with the sweet scent of onions and carrots, the earthy aroma of potatoes, and the soft whisper of bay leaves and thyme. It smelled like home.”

As a little girl, she would sit quietly in the corner, watching her grandmother cook.

“She never rushed. Her hands moved with such purpose. You could tell this wasn’t just about food. It was about love and care.”

That quiet time in the kitchen laid the foundation for Ngcobo’s passion for cooking, and today, as a professional chef, she brings those same principles of patience, balance, and love to every dish she prepares, especially when teaching her students the value of cooking with heart.

Gogo’s Hardbody Chicken Pot
Ingredients
1 whole hardbody chicken, cut into pieces
2 onions, sliced
3 large potatoes, peeled and quartered
3 carrots, peeled and chopped
2 bay leaves
1 tsp thyme
Salt and pepper to taste
Water to cover

Method
1. Place chicken in a large pot and cover with water.
2. Add onions, potatoes, carrots, bay leaves, thyme, salt, and pepper.
3. Simmer gently for 1.5 to 2 hours until chicken is tender and broth is rich.
4. Serve hot, preferably around a fire with family, and warm bread or pap.

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