He is popularly known as Sir Lomeo, a fashion designer and owner of Lomeo’s Kitchen, was raised in one of the most poverty-stricken villages in Giyani, Khaxani. “Wundla is a non-profit charity located in Khaxani that seeks to provide assistance to the downtrodden in society,” says Sir Lomeo. Wundla is a Xitsonga word for ‘nurture’, “As the name suggests, our focus is to provide the less fortunate in society with a roof over their heads, food on their tables, clothing, basic needs such as sanitary towels and toiletries, as well as education.”

He says they want to expand their services to the whole of Limpopo and South Africa in the next decade. “Our desire for expansion is driven by the fact that there are a lot of homeless and povertystricken people in Africa. These people are exposed to harsh weather circumstances, especially during winter.” He says they hope to mobilise support by engaging social workers, councils, and statutory institutions. “We are also embarking on publicity campaigns for more action on the homeless and the needy by engaging policymakers and implementers,” he adds.

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He says the lives they have already touched are a testament to the profound impact Wundla has made on individuals and in communities. “Our support of students to get an education has empowered countless young minds to dream bigger and reach for brighter futures. “By investing in education, we have sown the seeds of knowledge, opening doors to opportunities that would have otherwise remained closed,” Sir Lomeo says.

“The ongoing construction of classrooms for an underprivileged daycare center Wundla is involved in, is a powerful symbol of our commitment to making a positive difference in the lives of these children,” he adds. His fast-food restaurant, Lomeo’s Kitchen, and his fashion design business were started during the Covid-19 pandemic after he lost his job. “I’ve always been passionate about food and used to do house calls for my friends and colleagues cooking when I was in Gauteng.

“When I returned home, I posted the meals I cooked on social media, and from there, my food’s popularity grew until I was able to open my kitchen,” he concludes.