One of the most familiar faces in food television, Siphokazi Mdlankomo is back for the third season of Let’s Eat with Siphokazi, brought to you by Royco.
Mdlankomo is a former domestic worker who turned to be a chef and television personality.
Mdlankomo said the show is all about inspirational mother’s who some were just like her or any other person out there who grew up in poverty but did not let their backgrounds determine their future, mother’s who worked very hard to become who they are today.
“This season I’m also giving back to ordinary people. The last season was all about celebrities, this time it’s just about your ordinary people and not only about the mothers but the fathers who love to cook will be on the show too.
The show will be all about fun, engaging and interacting with the people and learning more about African cuisine”, said Mdlankomo.
Speaking of African cuisine, she said African cuisine is different African food that has history that we grew up easting and it’s something fresh from the garden, it’s organic and simple food.
“Because African cuisine is interesting, people take it for granted. We should start learning how to make our African food gourmet so it can appeal to other people but still keep that African taste. We need to put and shit African cuisine to an international standard so people can see it as one of the best cuisines the world has and modernise it, people need to start believing in African food and the only way is to keep African food on the trend”, said Mdlankomo.
The first episode of Let’s Eat! With Siphokazi will air on Friday 13 July 2018 on DSTV’s Mzansi Magic Channel 161 from 8pm to 8:30pm.
Imifino served with Oxtail
Ingredients
30ml oil
1kg oxtail
1 onion chopped
4 cloves garlic crushed
Sprigs fresh thyme and rosemary
1x 410g can chopped tomatoes
15ml brown sugar
Salt and pepper
300ml red wine
500ml beef stock
500ml water
5ml salt
2 fresh corn off the cob
3 baby marrow chopped
2 handful chopped spinach
450g maize meal
Method
Heat oil in a pot and brown oxtail
Add onion, garlic and herbs and cook for 3 minutes.
Add tomatoes, sugar , salt and pepper and simmer for 5 minutes.
Add wine and stock , cover pot and allow to simmer for 3 hours or until oxtail is tender.
For imifino:
In a pot pour water and bring to a boil.
Add salt , corn , baby marrow and spinach, cook for 2 minutes.
Whisk in maize meal , then using a wooden spoon stir until combine.
Close the lid and simmer on very low heat for 10-15 minutes stirring occasionally or until cooked.