“Midlands” Meaty Bones Samp with Lungelo Mbele
“Imagine my surprise – and delight – when Chef Reuben Riffel very casually said, “Hey, Jax, I’ve just been on this fabulous cooking show with KOO, have you seen it? And they are wanting to put four bursary students through your school.” Fortunately, I was sitting down!”
Working with the company has been such a stress-free process, and I want to eat KOO products at every meal to highlight the support extended to me and to the four students who, otherwise, would not have been in a position to follow their dreams. KOO has set an example for other companies. I’m confident that the backing the company has offered will be repaid ten-fold when these young students make it into the industry.
Lungelo Mbele is one of the four fortunate KOO-sponsored students. She is from Durban in KwaZulu-Natal and, as her mother’s first born, she has spent many hours in the kitchen. Now 19-years-old, Lungelo recalls her passion having been in “creating beautiful dishes that everyone is proud of, including myself”. Being in the kitchen was never a hardship for Lungelo. It was where her creativity flowed, and she was always able to serve something extraordinary.
“Having this opportunity to study in a culinary school helps me sharpen my cooking talent and the skills I gathered over the past years,” she says, adding that it’s all thanks to KOO that sponsored her to attend Jackie Cameron School of Food & Wine.
“As a family, samp has always been close to our hearts because we regard it as a traditional dish,” explains Lungelo. “It is presented at every single event. My recipe for you is special to me because my mom would make when I was still a child. Being away from her now, it felt right to make a dish that reminded me of home. Samp and bones is a very warm dish - it is a hug on a plate, and it embodies my mom who is a beautiful warm mother, always there for a hug at the end of the day. In the future I hope to have an establishment where guests will appreciate all the dishes we grew up eating - and with a touch of culinary flair making them a fine dining experience.”
Lungelo’s “Midlands” Meaty Bones Samp / Kathy Pitout Photography
We all enjoyed Lungelo’s contribution, and I appreciate that she is going to take what she learns and apply it to her family traditions and secrets, to transform the dishes into fine dining experiences. We need more of this is South Africa – authentic South African flavours and encounters.
Lungelo adds that her mom would add amasi to her curry dishes. “It tastes great and is a cost-effective way to add that note of creamy goodness,” she says.
Admitting to eating anything – well almost - Lungelo had to confess that she was unable to down an oyster! Instead, her biology-crazy sister encouraged her to dissect the creature to see what the innards contained.
“Here at Jackie Cameron School of Food & Wine you have to roll with the punches because everything is at high speed,” advises Lungelo. “When one thinks culinary school, one imagines cooking and obviously the theory part, but it's definitely more than that. I've had to extend myself emotionally and mentally because it does get hectic. However, it's loads of fun and every day is unique. It also teaches you how strong your brain is because the amount of content we take in daily is bizarre. Resilience is required - dwelling on something simply isn't worth it – and so is being assertive. You need to speak up for your craft. The culinary industry is an art form, and many people feel they have the right to have a say about your work. I believe you need to be able to speak for yourself and your craft, so people know it for what it really is. Creativity on a plate.”
Do try Lungelo’s combination at home, you will enjoy this.
Explore my website to find out more about my Women’s and Men’s Chef Clothing Range. Remember Jackie Cameron Cooks at Home and Baking with Jackie Cameron – the books highlight all my foodie adventures. I always look forward to hearing from you so please communicate via email: jackie@jackiecameron.co.za.
Jackie Cameron - Owner of Jackie Cameron School of Food & Wine in Hilton, KZN - for enquires email admin@jackiecameron.co.za.
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Food assistant and recipe developer: Lungelo Mbele
All photos by Kathy Pitout Photography