Online Reporter
Mbulelo Mpofu [email protected]
Local culinary expert Prince Sivalo Mahlangu has returned from the 2026 Standard Bank Luju Food & Lifestyle Festival in Eswatini with renewed determination to place indigenous African cuisine at the heart of global culinary conversations.
The founder of the Magriza Made Me Cook platform was among a select group of renowned chefs who headlined the festival’s culinary programme, using the prestigious stage to demonstrate how ancestral knowledge, indigenous ingredients and modern storytelling can redefine African gastronomy.
His participation came as the Luju Food & Lifestyle Festival expanded into a two-day event, cementing its reputation as one of Southern Africa’s leading celebrations of food, fashion, music and entrepreneurship. Thousands of festivalgoers embraced this year’s fashion theme, “Kwasukasukela” — a siSwati phrase meaning “Once Upon a Time” — through elaborate displays of African-inspired attire, while the festival highlighted the growing role of cultural industries in driving tourism, entrepreneurship and economic development.
Food took centre stage under the theme “Nguni Foodways: A Return to the African Future”, celebrating the rich culinary traditions of Nguni communities through indigenous knowledge systems, livestock heritage and locally sourced ingredients.
The culinary programme featured celebrated chefs from across the region. South African duo Coco & J delivered an Afro-fusion soul food experience blending contemporary techniques with traditional African flavours, while award-winning chef Mmabatho Molefe showcased an elegant fine-dining interpretation of Zulu cuisine. Eswatini’s chef Sive Bhembe concluded the demonstrations with an innovative Nguni-inspired dessert that highlighted the versatility of indigenous ingredients.
Representing Zimbabwe, Mahlangu carved out a distinctive space through demonstrations on fermentation and ancestral foraging, encouraging audiences to reconnect with forgotten indigenous food traditions and appreciate their relevance in contemporary cuisine.
At the heart of his presentation was a signature dish titled “The Ancestral Trio,” carefully curated to celebrate the diversity of Ndebele cuisine while highlighting its place within Zimbabwe’s broader culinary identity. The dish featured ithanga (pumpkin) steamed with uMafavuke — the resurrection plant — infusing it with distinctive herbal notes rooted in traditional botanical knowledge. It was paired with hand-stone-ground sorghum (uhayezi), prepared to showcase the nutritional richness of indigenous grains, and ibhizha, a creamy cowpea paste that provided a protein-rich accompaniment.
Traditional pounded goat meat (isiswayi) paid homage to ancestral preservation and slow-cooking methods, while ucucuza (blackjack leaves) added a vibrant garnish that underscored the nutritional value of indigenous wild vegetables.
Beyond the demonstration kitchen, Mahlangu also participated in the festival’s Food Indaba, where chefs, researchers and food practitioners explored the future of indigenous African cuisine through dialogue and knowledge-sharing.
He described the discussions as just as important as the live cooking demonstrations.
“Participating in the festival’s Food Indaba was an exceptional milestone. It provided a dedicated space to unpack the storytelling, archival work and creative structure driving my show, Magriza Made Me Cook.
“Engaging in thoughtful dialogues about safeguarding indigenous foodways, documenting ancestral recipes and modernising presentation without losing authenticity reaffirmed a vital truth: our traditional food systems are not just relics of the past – they are the blueprint for our culinary future,” he said.
Reflecting on the experience, Mahlangu said the festival provided an ideal platform to celebrate the richness and resilience of Nguni gastronomy while shining a spotlight on Ndebele cuisine.
“My recent culinary demonstration at the Standard Bank Luju Food & Lifestyle Festival was a deliberate celebration of the beauty, depth and resilience of Nguni gastronomy, with a targeted spotlight on Ndebele cuisine.
“The festival’s overarching theme served as a powerful framework. It sought to highlight how the clever utilisation of hyper-local ingredients, historical migration patterns and ongoing culinary innovation have collectively shaped Nguni gastronomy into the vibrant, world-class cuisine it is today,” he said.
Mhlangu said sharing the stage with some of Southern Africa’s leading culinary figures was both professionally rewarding and personally affirming.
“Sharing the main stage alongside culinary icons like Chef Mmabatho Molefe, Chef Sive Bhembe, and the dynamic duo Coco and J-Something from Mi Casa was an extraordinary and deeply inspiring experience.
“Beyond the camaraderie, cooking at the festival provided a profound platform to showcase the sophisticated science embedded within our traditional food systems,” he said.
Meanwhile, Mahlangu has already shifted his focus to the second season of Magriza Made Me Cook. The new season will premiere on Saturday with a special live screening of its opening episode at the National Gallery of Zimbabwe in Bulawayo, ushering in the next phase of his mission to preserve, document and celebrate Zimbabwe’s rich indigenous culinary traditions for future generations.
—@MbuleloMpofu
