, chef-owner of Emazulwini restaurant in Cape Town. It’s also an exciting feat for the chef to share a piece of herself with the city for the first time. So, history was made and heart-warming connections forged when chef extraordinaire Wandile Mabaso opened his Les Créatifs kitchen for a pop-up fine dining experience by Molefe.
Molefe’s food is heavy on offal, but is refreshingly light in presentation, clever in technique with vibrant colour. A proud dish of hers is the first course, Ulimi noshatini — thinly sliced corned beef tongue with tomato relish purée, amasi dressing and salsa jellies, fresh and subtle. The restraint in the third course, Ipapa nekhabishi — braised beef heart with braai pap, sauteed cabbage and beef heart biltong — says something about respect. While the finesse of the ingredients around it elevates the dish, the integrity of Ipapa nekhabishi as we know it is not tampered with. This cheeky yet humbling statement challenges perceptions that often slot traditional foods in ‘poverty foods’ stigmas.
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