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Chef causes a stir by offering pap and caviar

Caviar is often considered as the preserve of class. 

But young chef Ayanda Matomela is out to change that notion after he introduced pap and caviar to his clients. 

Matomela, who is now based in Cape Town, was born in Mthatha before moving to New Brighton in Gqeberha, where he grew up.

Ask him to make a traditional meal such as pap and tea, and he will come back with a version that includes white chocolate, tonka beans, hibiscus and honey tea, chocolate roots and segmented grapefruit and peach.

It is no surprise then that one of his signature dishes includes a millet cake with amasi (sour milk), with a pinotage stone fruit and sour fruit.

Matomela says he was inspired to consider cooking as a career by his grade 12 consumer studies teacher at Cowan High School.

“I remember when I was leaving Cowan and my teacher at the time said I should take cooking seriously.

“At the time I could only cook normal food but that conversation stuck in my head as I had a passion for cooking.”

After matriculating, Matomela got a job at the RadissonBlu hotel in Gqeberha, where he worked without any formal qualifications for a year and a half.

“During that time I had an eagerness to learn how to cook professionally as I only knew how to make things that were on their menu and I had not explored other avenues.” In 2016, Matomela was awarded the Woolworths TASTE Eat Out Bursary.

He went on to attend SA’s most acclaimed cookery school, Silwood School of Cookery in Cape Town, and since then has cooked for the likes of President Cyril Ramaphosa, businessman Maps Maponyane and, most recently, Springboks captain Siya Kolisi.

He has also shared a kitchen with Jan Hendrik van der Westhuizen, who was the first SA chef to obtain a Michelin Star.

Asked what about his creative process, Matomela said it involved curiosity, experience and research.

“I experiment a lot and I research and develop recipes.

“At the moment I have taken a break from actual cooking in someone else’s kitchen. I do private cooking and I am doing research and development for my next project.


Content created and supplied by: Nomsaa (via Opera News )

Ayanda Matomela Cape Town Caviar Gqeberha Matomela


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