MEET KHANYISA MALABI - A CULINARY STORYTELLER

Garingani wa Garingani is a timeless literature piece that connects to the dreams of every young girl and boy from my generation. In those days, there were no TVs or digital platforms for entertainment at home. Storytelling was the evening’s entertainment, brought into existence by our African descendants, a beautiful escape and a source of history. The love of language and teaching created strong family unity. Most stories were about wisdom, philosophy and African proverbs to live by, but often where the preparation of food was central. Some of the main characters of the stories were n’wa Nghala (the Lion), the head of the kingdom, n’wa Ndlopfu (the Elephant), the mobiliser, and n’wa Mpfundla (the Hare), the wise one, displaying the laws of nature and resembling modern-day Power and Politics, alongside Economics: who controls resources and the reality of inequality in society. The idea of endless analogies and solutions to the scenarios drives me; I’m mesmerised and inspired by stories, and I love telling them, often in food. Food makes my voice heard, and I feel obliged to narrate those traditions that bind people together, give hope and liberate. Storytelling is no longer an evening affair, but a place that I can bring alive in my heart and mind when I talk about food. I was a curious young girl with apparently expressive hazel eyes. My siblings and I knew how to cook, and we were often instructed by our mother to cook and bake for family gatherings, and as a gesture of our mother’s kindness to the community. I would chat away endlessly, not so much now that I’m much older, but I do see myself as a modern storyteller, a narrator, a woman with authority and knowledge who aspires to teach and tell stories through my love language, food.

A FEW STORIES FROM THE BOOK

When I first thought to compile this book of recipes, I was concerned by the possibly ambiguous relationship between tradition and contemporary ways of cooking being presented together, all in one place. There was a chance that it was not going to work. Some of my own recipes turn tradition on its head, but now that I see them all together here, I trust that you will find a wonderful balance of nostalgic food stories influenced by my mother and grandmother alongside my recipes of indulgent contemporary cooking that stem from my love for trying new things inspired by years of travel. These, I hope, will allow you to explore different cultures, ingredients and recipes in your own home by switching things around in the kitchen. What you will find on these pages are recipes that provide a wonderful contrast in both origin and style, you will be invited to experience my family’s rituals of goat slaughtering and pot bread by the fire, the ancestral food from the soil and woven in between is my own epicurean culinary journey.

THYEKE
In Mozambique, Thyeke is in abundant supply and you will find variety all year round, and all have names: from Thyeke and Moroho wa Makwembe to Gushe. There are many on the list. The locals say that Thyeke is a humble and unofficial heritage dish, and I wholeheartedly agree.
FROM AFRICAN SOIL
My grandmother, Kokwani N’wa Basopa, knew how to work with her hands, and she stayed healthy by eating and snacking on food from the soil, her own supply chain at home. Kokwani was a traditional healer, good at mixing herbs for ailments. She only ate organic produce from her small farm.
MY FAMILY INFLUENCED MY COOKING
I learned to cook at home with family, and never went to culinary school. My siblings and I have been cooking and baking since we were young, delivering a dish or a tin of scones to the neighbours and community on behalf of our mother, our mhani.