Nelson Mandela’s chef launched second book at Sanctuary Mandela Boutique Hotel
Xolisa Ndoyiya learned many values from the former president which include: love and respect.
Former president Nelson Mandela’s chef, Xoliswa Ndoyiya launched her second cookbook Made With Love at Sanctuary Mandela on September 13.
“I have a first book called ukutya kwasekhaya which was birthed from uTata liking to bring people to eat ‘home food;’ this is my second one. This second one had to wait 10 years.”
Ndoyiya said the cookbook is an extension of her first Ukutya Kwasekhaya: Tastes from Nelson Mandela’s Kitchen and about her chef journey since meeting Mandela in 1992.
The chef said her journey in the Houghton kitchen began in 1992, ” I was a chef elsewhere, but was recommended by a friend who believed in my cooking. When I came here, I was not aware that I would be cooking for Mandela all I was told was I would be cooking for an icon.”
The author added that she received a warm welcome in the form of a handshake from the former president who sat in the lounge now knows as ‘Dalibunga’ since being turned into a hotel.
“We then had an introduction where he asked where I was from and asked to know my clan names. We stayed in this Houghton house for eight years until we moved to the house where Tata spent his last days.”
Ndoyiya noted that during her journey with Tata, she learned valuable lessons and was considered a daughter rather than a chef.
“During my chef journey when Tata was alive, food was everything I could do for him and his family, friends, and business associates. On many occassions, he would have business meetings at during dinner or breakfast but he preferred breakfast meetings because he believed that people’s minds are fresh in the mornings.”
The chef said she learned values which include: love, caring, sharing, and respecting people.
She explained that her love language is cooking for people as a way to keep people happy. What she also appreciated about him was he did not take credit that was not due to him, he would call the chef from the kitchen for people to thank her personally.
Ndoyiya said, “Tata was not a picky eater so he generally enjoyed what I prepared for him. He despised food with fat and was very health conscious.”
He also enjoyed oxtail with samp and beans, Ndoyiya would be in trouble if three days passed without her cooking oxtail.
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