An African Celebration
Featuring commonly used ingredients from throughout Africa, this photographic series showcases the inspiration behind EDGE, chef Vusi Ndlovu’s upcoming restaurant
Art Direction & Photography Alix-Rose Cowie Styling Assistant Jade Ruijzenaars Ingredient Captions Absie Pantshwa
Chillies
Often referred to as “pepe” in the markets, chilli features heavily across the continent. Scotch bonnets are firm favourites. Chillies are consumed in many forms.
Originally produced by the Portuguese in their former southern African colonies, they have permeated into the rest of the continent. It’s often said a meal without chilli is not a meal.
Dried shrimp
Found along most beautiful fishing villages and markets all over Africa. Dried shrimp is a key seasoning ingredient in a lot of traditional stews and spice mixes. In simple terms these have the same impact as fish sauce in Asian cuisine.
Plantain
Known in western circles as cooking bananas from the genus Musa family. Generally starchy depending on their ripeness. Possibilities and uses differ across the world but in Africa it’s a common side usually fried. In the Philippines they have an interesting “banana” jam. You certainly can’t go wrong with plantain chips.
Chillies
Often referred to as “pepe” in the markets, chilli features heavily across the continent. Scotch bonnets are firm favourites. Chillies are consumed in many forms.
Originally produced by the Portuguese in their former southern African colonies, they have permeated into the rest of the continent. It’s often said a meal without chilli is not a meal.
Uda pods
Poetically known as grains of Selim. This spice imparts a beautiful musky flavour and is used in a similar manner to generic black pepper. Tasting notes of uda can be found in coffee across Senegal.
Dried shrimp
Found along most beautiful fishing villages and markets all over Africa. Dried shrimp is a key seasoning ingredient in a lot of traditional stews and spice mixes. In simple terms, these have the same impact as fish sauce in Asian cuisine.
Iru
Known by many names these fermented locust beans are the power house of umami from this continent. I call this the African miso; before the rise of “Maggi” stock cubes, these were found in many homes. Mostly used in soups and stews they bring a very bold dimension to dishes. The smell leaves a lot to be desired but its magic is undeniable. Progressive minds have started using this in desserts. Think “miso” ice cream with white chocolate and grilled pineapple. Stunning.
African pantry
Every cuisine across the continent has a “go to” pantry of available seasoning. Many are defined by the region and occasionally the granny’s absolute essentials which would be passed down.
African pantry
Every cuisine across the continent has a “go to” pantry of available seasoning. Many are defined by the region and occasionally the granny’s absolute essentials which would be passed down.
Plantain
Known in western circles as cooking bananas from the genus Musa family. Generally starchy depending on their ripeness. Possibilities and uses differ across the world but in Africa it’s a common side, usually fried. In the Philippines they have an interesting “banana” jam. You certainly can’t go wrong with plantain chips.
Groundnuts
Peanuts or monkey nuts, depending on who you ask. Although not native to Africa they feature heavily in the diaspora. A popular snack, a key ingredient in the famous suya spice, the list is endless. Peanut butter is used in many sauces which go on to flavour meats and vegetables, this also differs from region to region. The bottled peanut industry in Africa is big business.
Uda pods
Poetically known as grains of Selim. This spice imparts a beautiful musky flavour and is used in a similar manner to generic black pepper. Tasting notes of uda can be found in coffee across Senegal.
Iru
Known by many names across the continent. These fermented locust beans are the power house of umami from this continent. I call this the African miso; before the rise of “Maggi” stock cubes, these were found in many homes across the continent. Mostly used in soups and stews they bring a very bold dimension to dishes. The smell leaves a lot to be desired but its magic is undeniable. Progressive minds have started using this in desserts. Think “miso” ice cream with white chocolate and grilled pineapple. Stunning.
Groundnuts
Peanuts or monkey nuts depending on who you ask. Although not native to Africa they feature heavily in the diaspora. A popular snack, a key ingredient in the famous suya spice, the list is endless. Peanut butter is used in many sauces which go on to flavour meats and vegetables, this differs also from region to region. The bottled peanut industry in Africa is big business.
Settling in the beautiful town of Franschhoek, Vusi Ndlovu will be launching his debut restaurant later this year. EDGE is set to be a celebration of Africa, her incredible ingredients and rich history. After working in some of South Africa’s top kitchens, Vusi garnered international attention when he ranked among the top seven young chefs in the world at the San Pellegrino Young Chef finale in 2018. Returning home from Italy, his focus for EDGE is to create a menu that is inspired by his own heritage, an ever-changing curation of dishes that highlight indigenous ingredients, reimagined in a contemporary, minimalist and respectful way.
With the menu centred around cooking over open flames, the overall experience will invoke a strong sense of community and tradition, reminiscent of African storytelling around the fire – just one of the ways that Vusi will pay homage to his past. Fresh produce will be sourced from local markets, traditional artisans and small-scale farmers, such as Frankie Fenner Meat Merchants, TRUTH Coffee Roasting and Franschhoek Fish Market. The menu will also be complemented by a curated wine list, compiled by the experts at Publik Wine.
