Online Reporter
Bruce Ndlovu, Sunday Life Reporter
A year after the death of his grandmother, Prince Mahlangu, the man behind popular web culinary show, Magriza Made Me Cook (MMMC), is still enjoying life in the kitchen.
Given that Mahlangu’s grandmother, Violet Masiye nee Nkomo, was the magriza that had made him cook, as the title of the series suggested, some thought he might lose his zest for the traditional cuisine on her passing on.
However, a year later, not only is Mahlangu moving on with renewed vigour, but a spirit of reflection has also engulfed him, as he looks back on half a decade of the documentary series.
As the MMMC celebrated its five-year anniversary, Mahlangu told Sunday Life that the series had not only been an exploration of culture, but a journey of self-discovery as well.
“Over the past five years, documenting Matabeleland and the country’s culinary heritage has been an enlightening experience,” he said in an interview.
“This journey has illuminated the beauty of our nation’s cuisine, which I firmly believe is an integral component of our cultural tapestry. The exploration has unveiled diverse recipes and underscored the significance of utilising locally sourced ingredients. Moreover, it has highlighted the homogeneity of our cuisine across the 10 provinces of the country. In essence, food serves as a powerful tool for fostering connections and sharing narratives. However, despite the uniqueness of our cuisine, we are losing its practicality due to the decline in traditional cooking practices. In some regions, indigenous cuisine is even perceived as primitive and backward.”
Mahlangu said the series had been a personal eye-opener, as he had grown to realise that food was the one thing that tied the people of Zimbabwe together.
“Through my personal journey, I have discovered a remarkable aptitude for documenting and narrating stories. Prior to the year 2020, this talent was largely unrecognised and under-utilised. In my exploration of the cuisine of Matabeleland, I have uncovered a fascinating revelation: numerous ethnic groups within the region share common cooking methods and ingredient utilisation. This includes the Ndebele, Xhosa, Nambya, Lozwi, Sotho/Tswana, Venda, Kalanga and Tonga cuisines, all of which exhibit remarkable similarities,” he said.
While he has soldiered on in the wake of his grandmother’s death, cooking away in the face of overwhelming grief, Mahlangu acknowledged that moving on from the woman whose outlook on the country’s culinary culture had shaped his life, had not been easy.
“The documentary series, aptly titled, Magriza Made Me Cook, was conceived by my friend Thabo Moyo, who witnessed the profound influence my grandmother had on my passion for cooking.
Her untimely passing left an indelible void in my life, as she was our unwavering supporter and critical evaluator of the show. For every documentary we produced, she would diligently watch it, offering invaluable insights on how we could enhance our work.
She placed great emphasis on the importance of quality, asserting that our focus should be on preserving our cultural heritage and ensuring that our content is well-researched and authentic.
On the other hand, I am immensely gratified that we were able to record four documentaries about her, which will serve as a lasting legacy for my family and future generations to appreciate her impactful contributions,” he said.
The support that he received from his grandmother, as well as other people close to him, had made it possible for Mahlangu to spearhead a project that some believe has been at the forefront of leading the quest to acknowledge long-ignored indigenous culinary traditions.
Among the documentary series’ staunchest supporters was historian and cultural activist, Pathisa Nyathi, who realised early on the role that MMMC could have in reshaping narratives around traditional cuisine.
“Firstly, I would like to express my gratitude to my late maternal grandmother, uMagriza, who was a staunch advocate for the connection between food and culture. She held the belief that our cuisine was distinct and should be safeguarded at all costs. Secondly, I would like to acknowledge my siblings, Makhosi, Sisinga, Lohlangu and Lolikhwa, who have consistently supported my passion for documentary film-making and culinary pursuits. Thirdly, I extend my respect to the late ubaba uPathisa Nyathi, with whom we collaborated extensively. During the initial years of the show, he sat down with me and emphasised the significance of our work. Lastly, I would like to acknowledge my friend, Thembani Melusi Phakathi, with whom we launched the show. Furthermore, my son, Aphile Mnqobi Mahlangu born nine months after the premiere of MMMC, has been a source of inspiration, motivating me to continue my endeavours,” he said.
After five years, Mahlangu said he was eager now to grow MMMC beyond the web, as he felt that it was now a wonder that deserved to be on national platforms.
In addition, he said he would now like to see it being accessible on streaming platforms that could uplift it into a true cultural phenomenon.
“Personally, I would be delighted to have a series on our national television that explores the diversity and authenticity of our country’s culinary culture. On YouTube, I would like to produce more documentaries and complete the documentation of our country’s 10 provinces (we have already completed eight). This process would showcase the beauty of our cuisine. A more ambitious goal is to take MMMC to an international streaming platform such as Netflix. I believe that the stories we capture deserve to be shared with the global audience. In the film festival realm, I would also like to produce more documentary work that will be showcased both in Zimbabwe and internationally. In the cooking aspect, I would seek a location where I can recreate the dishes featured on screen and bring them to life. Ultimately, I aspire to travel the world and learn about the diverse cuisines of other countries,” he said.
