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September 16, 2017 – 2:31 am

In this insightful gem, journalist and life coach Wanda Hennig writes wisely, hilariously and sometimes poignantly about sex and food; living for three-and-a-half years at the San Francisco Zen Center; moving solo from one continent to another; meditation; creative mindfulness strategies and more. Cravings: A Zen-inspired memoir about sensual pleasures, freedom from dark places, and living and eating with abandon (Say Yes Press). Edition Two (Mouth Orgasm edition) published August 2017 (ISBN 9780996820523 paperback; ISBN 9780996820523 eBook).

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Home » Culinary Adventures, Culinary Travel, Featured, Food Culture, KwaZulu-Natal, South Africa Travel, Travel Writing, World Travel

Salt, water and fire in the belly

Submitted by on September 12, 2020 – 6:09 am
Chef Khumalo's gran enjoys dessert. Photo: Sandile Sithole
Pumpkin pie and apple sorbet. Photo: Sandile Sithole, Megacy Studios

Thabiso Khumalo calls himself a foraging Africa chef. When the virus pulled the rug, he refocused his Zulu cuisine vision, among other things. He’s high-energy, witty, beguiling, passionate. A work in progress…

“I hadn’t heard the English word ‘foraging’ before my (recent) day on the beach with the sardines, although it was something I’ve long done and something I know many ethnic cultures do,” says Khumalo. “This is part of the traditional Zulu way. Largely lost.”

Part of what he’s intent on reclaiming, sharing, modernizing — with relevant input from French and other cuisines he’s experimented with and learned about as well as all the influences he’s had and no doubt will continue to have.

Chef Khumalo
Thabiso Khumalo preps lunch in his gran’s. Photo: Sandile Sithole

“In Zulu culture we eat nose to tail, which shows respect for the animal. And we have been hanging our meat — what upscale restaurants call dry-aging — for generations. We have traditions around honoring the ancestors where we hang the meat from 14 to 25 days. The family will agree on how long.”

His vision includes recording and sharing traditions like these as acknowledgment of Zulu culinary culture so they don’t get lost and so the food heritage is recognized. Read my complete article on Chef Thabiso Khumalo, Salt, Water, Fire: Food and the Circle of Life in fine balance, in the TGIFood section of the Daily Maverick.

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