A traditional Zulu bovine delight, not to be knocked until you’ve tried it

Township chef Kwazi Khumalo says he owes much to his heritage, thanking his grandmother for lighting the fire for his love of cooking.

The 30-year-old knows how to work under the pressure of a busy kitchen, landing his first job as a chef while he was still at college.

“I went for in-service training at a restaurant at Sibaya Casino. When I got there, the kitchen staff were on strike and I was asked to handle the kitchen. I was so scared, but I manage to cook all the orders and people were happy.”

The Groutville resident worked in a number of local restaurants before starting his own catering company in 2015.

He said he will never forget Apostol Sanele Mgobhozi from Groutville who trusted him with the job of catering for his wedding 5 or 6 years ago.

After that, bookings flooded in.

But when he is not fulfilling orders he loves to cook traditional Zulu meals, like he and his grandmother Isabel used to do together.

He shared with his recipe for ‘Inhloko’ (Cow’s Head), a traditional Zulu meal, often served at cultural celebrations.

Like the tail, the cow’s head holds some of the softest and juiciest cuts.

Kwazi’s ‘Inhloko’ (Cow’s Head)
Ingredients:

2kg cow’s head meat
200g onions
350g carrots
100g chillies
50g thyme
1 clove fresh garlic
2 tbsp beef stock
100ml Balsamic vinegar
1/2 tsp salt

Method:

Boil the cow’s head meat and add roughly chopped onions, chilies, garlic, thyme and balsamic vinegar.

Boil gently for 2 hours in your slow cooker, until the meat is soft and tender.

Add your cubed carrots, beef stock and seasoning.

Cook for another 30 minutes or more, until the carrots are cooked but still firm.

Serve it with either phutu (maize meal), or steam bread with a cup of your gravy and chillies on the side.

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