Through the Eyes of an African Chef

Winner of the Gourmand World Cookbook Awards’ “Best in the World” award, this African cookery book features traditional African classics as well as recipes using African ingredients but with a modern twist. Exciting and innovative – this hardcover, full colour cookery book offers something for everyone and brings African cuisine into the mainstream.


462 in stock

Book Details

Weight 1200 g
Dimensions 27.5 × 21.5 × 1.6 cm



72 full colour photographs


Quickfox Publishing

About The Author

Nompumelelo Mqwebu

Nompumelelo Mqwebu

Founder of the Mzansi International Culinary Festival and owner of Africa Meets Europe Cuisine, Nompumelo Mqwebu is an enterprising chef who has travelled the world to hone her skills. Yet her roots remain firmly planted in her homeland of Africa. Growing up in a family of pioneering and talented cooks and business people, her love of African cooking was implanted in her soul at an early age and she has spent her life sharing this passion with others. Her recipes reflect her love for organic ingredients and simple, tasty African food.

‘Through the Eyes of an African Chef’ retraces chef Nompumelelo’s journey of rekindling her love for African cooking, returning to the soil and the seasons to provide the freshest of ingredients and traditional farming and cooking methods.

Her recipes incorporate time-honoured tech­niques, passed down through the ages. The skills and equip­­­ment used then are just as relevant in today’s kitchens and nothing can surpass the simple joy of creating and sharing a meal prepared using the freshest, natural components.

In this book, you will rediscover old favourites and startle upon fresh new ways of practising, preserving and upholding Africa’s finest culinary traditions.

Aimed at both chefs and amateurs, this beautiful full colour, hardcover cookery book includes all the usuals such as starters, side dishes, mains and desserts. It also includes extras such as recipes from Mpume’s international travels, including cream cheese and bread making from her time at Ballymaloe Cookery School under chef Darina Allen, some of her father’s traditional recipes, and a few Khoisan classics, such as honey-glazed springbok. This book includes something for everyone, from really traditional meals and beverages to dishes with a modern spin.

Some of the recipes you can expect to find in the book include:

  • Amadumbe salad, served with home-made pesto
  • Chakalaka-filled amadumbe
  • Isinkwa sombila (corn bread)
  • Imbuya/amaranth and potato
  • Game stew
  • Insima (herby pap)
  • Goat curry
  • Coconut rice and beans
  • Amadumbe gnocchi served with ostrich fillet
  • Imifino yezintanga
  • Chomalia (African kale) in peanut sauce, served with uphuthu (pap)
  • Samp and beans in bone marrow
  • Venison mushroom burger served bare
  • Samp risotto served with lamb chops
  • Isijingi (pumpkin pudding)
  • Baobab cheesecake with blueberry reduction
  • Sugarcane granita
  • Marula sorbet
  • Butternut souffle
  • African wontons
  • Amahewu drink
  • Utshwala besiZulu (Zulu beer)
  • And many more…!







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