Time doesn't really heal everything. It just teaches you how to carry what never left. And eventually, it stops feeling so heavy.
Our story
(the short version)
2013
Started cooking with what the campus garden gave up, not what the recipe book asked for.
2018
Designed a menu where 80% of ingredients were foraged and harvested on-site. The main course: mabele-a-ting, fermented sorghum pap, plated for a fine-dining room for the first time.
2022
Named Food XX Women in Food Award Winner for the work behind The Sorghum Agenda.
2025
Named to the M&G 200 Young South Africans list for Tourism & Hospitality.
"My mother simply had no patience for the obvious ingredient."
So we cooked differently. Sorghum stays with me most: pap, porridge, beer, popped and folded into dessert. Small kitchens, regional grains, unhurried afternoons with foods that had not yet been broadly discovered by anyone outside them.
What the industry now calls "reclamation," she simply called: a good meal.