From Cooking for Mandela to championing African food: Andile Somdaka

What does it mean to cook with your whole heritage? For chef Andile Somdaka, founder of Eziko Restaurant and Culinary Academy, the answer starts in a rural Eastern Cape kitchen, where his grandmother and sisters taught him that food is far more than sustenance. It’s identity, culture and community. In this deeply moving and surprisingly funny episode, Andile takes us on a journey through one of South Africa's most remarkable culinary careers. He's cooked for Nelson Mandela and Thabo Mbeki, taken mopane worms all the way to Ukraine, and spent over 30 years championing the humble, powerful ingredients of African cuisine from amadumbe and mfino to goat meat and pumpkin leaves. He discusses:  His mission to reshape how South Africa eats, pushing back against the stigma around indigenous ingredients; How he wants chefs and retailers to put African gastronomy where it belongs: front and centre on every menu and in every home; His passion for goat meat alone, which is almost evangelical (you've been warned). Plus, Marisa Munroe, Woolworths Chief Food Product Direction and Development officer, talks about the relationship between restaurants and retailers. She also shares why Woolies’ rotisserie chicken is so special.  New episodes on Wednesdays Brought to you by Woolworths  Produced by POP24 Shop the Snack & Yap products: https://www.woolworths.co.za/cat/_/N-o3pw8w?Exact=true  Our legal team wants you to read this disclaimer: ⁠https://bit.ly/4s4MKux Website: https://ezikorestaurant.co.za/ Facebook: Eziko Restaurant - Catering & Events Chef Andile Somdaka profile: ezikocaterers.co.za/about01.html