CreatePreneurAfrica -Tastebud treats from Chef Li

READY WITH A SENSATIONAL MENU  to tantalize all TASTEBUDS, meet Createpreneur Africa, Chef Li.

Linda Nirina Rojohasina Mazibuko, born in the culturally and culinary diverse island of Madagascar, eventually relocated to her father’s homeland, South Africa. Chef Li’s cooking styles from multiple influences topple divine and delectable taste sensations.

Growing up with her mother, a musician from Madagascar, and her grandmother in South Africa , her Zulu heritage was a divine fusion into the mixture of Madagascar cooking style delights.

A member of ‘Çhefs in Africa’ she ranked amongst the top ten of Top Chefs in SA.

After graduating at a culinary art school in South Africa, she has been a key contributor to respected kitchens all over Africa. Trained by prominent chefs, she has designed delectable brands of influence.

Instagram @chefli_
Twitter @chefmazibuko
Facebook Page: ChefLi

 

1. What drives you?

The only thing that drives me is my passion. It’s the idea that food brings so much joy to the soul as well as nations together.

2. What is your true passion in life?

My true passion in life is love expressed through food and music. Every time I am in the kitchen I feel like I am creating a symphony of flavors. I like to listen to classical music while cooking. I also sing at my local church called Hillsong Johannesburg.

3. How did you find your passion? How old were you?

I found my passion for music when I was about 3 or 4 years old. My grandfather was a legendary musician in Madagascar and I used to follow him everywhere, as my mother recalls.

My passion for food started when I was about 9 years old, I used to sit in the kitchen watching my mother cook our meals. It was fascinating to me.

Eventually, she let me cook with her when I got a little bit older, surprisingly I went to WITS University after school but ended up dropping out because I couldn’t stop thinking about being a Chef. LOL! My mother was freaked out about it but my dad was very supportive.

Eventually, she began to see how I was flourishing & finally understood that this is what I was made for.

4. What about your passion appeals to you the most?

What appeals to me the most is that it brings people together from all walks of life. There are no stereotypes or silly debates about it. It’s just something that makes everyone happy and brings healing to the soul.

5. What drove you to make money from your passions?

Well, it is my bread and butter, I don’t see myself slaving away behind an office desk all day so I need to cook to live. But I do this mostly out of love. Don’t let me cook for you when I am sad or depressed, it’s going to be horrible. I cook with my soul.

6. When was the first time you were paid for your passion?

I was first paid when a family friend asked me to bake a cake for them.

7. What kept you going when you thought of giving up?

My one friend, Tiffany, keeps me going through her words of encouragement. She knows me so well and always knows how to get me out of the ruts I tend to put myself into (LOL). I tend to doubt myself sometimes. The last time I was about to give up, she got me back on track and then TOP CHEF SA contacted me.

8. What motivates you every day to become more successful?

What motivates me is the fact that I am the first real chef in my family. Also, because I am a mixed breed child, I have two families to make proud.

9. What do you have to say to all the people who doubted you?

I don’t really have much to tell them, I like to work and produce in silence. They will just see the fruits.

10. What advice do you give to aspiring creatives who look up to you?

I would like to tell them to embrace and enjoy their journeys. Not everyone is going to make it in the same way, at the same time. You’re never too old or too young to start something, use what you have, the rest will follow.

 

Welcome #ExploreMotherlandAfrica

Delicious Island Delights-Marvelous Malagasy Meals


However little food we have, we'll share it even if it's only one locust. -- Madagascar Proverb

Daily life on the island of Madagascar is about food. It is the centre of conversation activity and rhythm.

Preparing food is a lengthy communal affair. Food in Madagascar is about sharing, and the Malagasy love to share. Cuisine from Madagascar is delicious but uncomplicated. Basic ingredients and equipment.  There is never  ‘nothing to eat ‘ as a meal can easily be rustled up from a few ingredients.

Nothing gets wasted. Food is valuable and appreciated and takes up seventy percent of household incomes and meals are prepared lovingly. Food is still in natural forms and cooked over open-wood charcoal.

Karibu  (Welcome) to  Malagasy style meals

Madagascar cuisine has an interesting blend of influences from the French, African,Indian and Arabic cultures. The staple is gigantic servings of rice. Typical flavors are generous ginger,garlic,onion vanilla,curry powder,lime juice and local vegetables.

 

  1. Ranovola

An acquired Malagasy taste, it is a type of tea made with burnt rice. The bottom of rice pots is mixed in water to create an interesting refreshment.

 

 

2. Voanjobory Sy Henakisoa

This traditional Madagascar dish was part of a feast during the Merina Royal festival. It is eaten at homes and restaurants all over the country.

 

 

The dish is a serving of Bambara groundnuts with chopped pork served with rice.

  1. Koba Akondro

This dessert is made from honey, banana, and peanuts and then wrapped in banana leaves and can be found anywhere as street food.

 

 

  1. Lasary

A common dish serves to complement main dishes. It is a mixture of cabbage, green beans, carrots and onions in a mild vinaigrette. Lasary refers to pickled lemon and mangoes in cities

 

  1. Ravimbomanga sy patsamena

 

Potato leaves are served in a stew with dried shrimp with tomato sauce and beef in a heap of rice

 

 

 

Foza sy hena-kisoa

This dish is a combination of crab, lobster and a stir-fry of pork with ginger, lime juice and fresh greens served the Malagasy way with a heap of rice.

 

Akoho sy voanio

A popular Malagasy meal found in most restaurants. It includes tomatoes, coconut milk, onion, chicken, ginger, garlic and some ground pepper.

 

 

Welcome to the taste of Madagascar #ExploreMotherland Africa

The food which is prepared has no master. - Malagasy Proverb