Rising culinary stars bag bursaries

Banqobile Buthelezi and Petunia Thebe have been awarded bursaries to pursue their careers at the renowned Capsicum Culinary Studio at the newly opened Ruimsig campus.

These bursaries were given out as a celebration of the school’s 21st anniversary, and they were awarded to 20 aspiring chefs through the studio’s Culinaire Challenge cook-off competition. The contestants entered by submitting videos showcasing their culinary skills and motivations, with finalists participating in live cook-offs using mystery box ingredients.

For Banqobile and Petunia, the bursaries marked the start of their culinary journeys.

“Cooking has always been my passion,” shared Banqobile, inspired by her mother’s traditional dishes.

Petunia, who already owns a bakery and an African cuisine restaurant, said, “This opportunity is helping me take my business to the next level.”

Both students are excited to refine their skills, with Banqobile pursuing the professional chef programme and Petunia focusing on professional patisserie. They aim to elevate African cuisine on a global scale while incorporating modern techniques and French influences.

Despite challenges, including limited resources and self-teaching, both women credit resilience and self-belief for their progress.

“Never give up on your passion,” advised Petunia.

Here are their signature recipes that they shared with the Roodepoort Northside for you to try out and enjoy:

Banqobile’s Gizzards with toasted Ciabatta bread

Ingredients:
• 2 tbsp oil
• 1 onion, chopped
• 1 tbsp garlic, crushed
• 1 tbsp fresh ginger, grated
• ½ tbsp ground cumin
• ½ tbsp cayenne pepper
• 1 tbsp Six-gun spice
• ½ chicken stock cube
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 250g chicken gizzards, cleaned and washed
• Sea salt and freshly ground black pepper, to taste
• Unsalted butter for toasting
• A handful of spring onion, chopped

Method:
1. Heat oil in a pan and fry the onion, garlic, and ginger with spices until softened.
2. Add gizzards and 1 cup of water with chicken stock dissolved. Cook over medium heat for 30 minutes, covered.
3. Season with salt and pepper, then simmer uncovered for 8 minutes until thickened. Add spring onion and simmer for another 2 minutes.
4. Meanwhile, slice ciabatta bread, spread butter on both sides and toast to your liking.
5. Serve and enjoy!

Petunia’s scones

Ingredients:
• 2 cups flour
• ½ cup sugar
• 2 tsp baking powder
• A pinch of bicarbonate of soda
• 1 cup buttermilk
• 2 eggs
• 1 tsp vanilla essence
• ½ cup butter

Method:
1. Preheat oven to 180°C.
2. In a bowl, combine flour, sugar, baking powder and bicarbonate of soda. Add butter and rub until the mixture resembles breadcrumbs.
3. In another bowl, mix eggs, buttermilk, and vanilla essence. Add to the dry mixture and knead gently.
4. Roll out the dough, cut it into desired shapes, and place it on a greased baking tray.
5. Bake until golden brown and enjoy warm.