Love on a Plate

A Culinary Bridge: African Chefs Share Festive Flavours and Heartwarming Stories

As the festive season approaches, the aroma of delicious food often evokes cherished memories and a sense of togetherness. This year, two prominent African chefs are uniting to share their culinary heritage, offering readers a taste of regional flavours infused with personal stories. Zimbabwe’s internationally acclaimed Chef Mizpah Mudikwanwi Bore, known as Chef on Duty, has collaborated with Zambia’s own culinary artist, Chef Clara Kapelembe, affectionately called Mama Garlic, to present recipes that are as rich in flavour as they are in narrative.

These recipes are more than just a collection of ingredients and instructions; they are windows into the chefs’ pasts, revealing the inspirations behind their creations and the cultural significance they hold.

The Nostalgic Comfort of a Pepper Steak Pie

Chef Clara Kapelembe, also known as Black Garlic or Mama Garlic, shares a recipe for Pepper Steak Pie that harks back to the simple joys of childhood. She recounts how a humble pie from a filling station bakery was once a significant treat, a shared experience during errands and long journeys.

“Growing up, a good pie from the filling station bakery shop was everything,” Mama Garlic reminisces. “Soft pastry, rich filling, and that peppery gravy that somehow tasted better when eaten straight from the brown paper bag.”

Over the years, as flavours evolved and childhood nostalgia faded, Mama Garlic embarked on a culinary quest to recapture that specific taste. Through patient experimentation, she perfected the filling, adjusted the spice levels, and honed the gravy to achieve a flavour that speaks for itself.

“So over the years, slowly and intentionally, I set out to chase that memory,” she explains. “Testing fillings, adjusting the pepper, getting the gravy just right, and learning when to stop so the flavor speaks for itself. No rushing, just patience and love for the process.”

The result is a homemade meat pie that aims to recreate that familiar, comforting “filling station bakery shop feeling.” It’s designed to be simple, flaky, and perfect for any occasion, a dish that transports you back to the uncomplicated delight of childhood.

Pepper Steak Pie Recipe

Ingredients:

• Dough:
  • 3 cups flour
  • 1 cup cold butter or margarine
  • Ice-cold water
  • A pinch of salt
• Filling:
  • Beef
  • Potatoes
  • Onion
  • Garlic
  • Beef thickener
  • Salt and pepper

Method – Dough:

1. In a clean bowl, combine flour, salt, and cold butter or margarine.
2. Rub together lightly using your hands until the mixture is rough and crumbly.
3. Gradually add ice-cold water, a little at a time. It is important not to overmix; the dough does not need to be smooth.
4. Wrap the dough and freeze it for 1 hour.

Method – Filling:

1. Fry the beef until it is lightly browned.
2. Add the onion and garlic, and season with salt and pepper.
3. Incorporate the potatoes, then pour in your preferred beef thickener.
4. Simmer the mixture until it is cooked through. Allow the filling to cool completely before assembling the pies.

Assembling:

1. Roll out the dough on a floured surface and cut it into rounds.
2. Place a portion of the cooled filling in the centre of each dough round.
3. Fold the dough over the filling and seal the edges with a fork.
4. Brush the pies with an egg wash.
5. Bake at 160°C (320°F) for approximately 20 minutes, or until the pastry is golden brown.

Chef on Duty’s Creamy Peri Peri Chicken Livers: A Taste of Heritage

Chef on Duty, Mizpah Mudikwanwi Bore, offers a recipe for Creamy Peri Peri Chicken Livers, a dish that evokes the warmth of family gatherings and the comforting embrace of her grandmother’s cooking.

“As the sun dips low on a warm evening, the tantalising aroma of spices fills the air, transporting you back to childhood memories of family gatherings and laughter around the dinner table,” Chef on Duty describes. “This is the essence of my Creamy Peri Peri Chicken Livers recipe, a dish that beautifully marries rich flavors with comforting familiarity.”

She recalls how chicken livers, prepared with vibrant spices and creamy sauces, were a cherished family favourite, each bite a story, a connection to heritage, and a celebration of love. This recipe aims to capture that same warmth in a modern, easily prepared dish.

The process begins with simmering tender chicken livers. Onions and garlic are then sautéed in butter, their sweetness harmonizing with the tang of Rajah peri peri sauce. The addition of heavy cream transforms the mixture into a luscious sauce, perfect for mopping up with bread or serving alongside rice.

“Each bite is an adventure, with the creamy texture tempered by a kick of spice that will leave your taste buds dancing,” she promises.

This dish is presented as more than just a recipe; it’s an invitation to celebrate community, love, and the joy of sharing a delicious meal.

Creamy Peri Peri Chicken Livers Recipe

Ingredients:

• 500g chicken livers, cleaned and trimmed
• 1 cup water
• 1 tsp Royco Usavi mix chicken
• 2 tbsp butter
• 2 cloves garlic, minced
• 1-2 tsp Rajah peri peri sauce (adjust to taste)
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Fresh parsley or shallots, chopped (optional)

Preparation:

1. In a pot, combine the chicken livers, water, and Royco Usavi mix. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the livers are cooked through. Drain the livers and set them aside.
2. In a separate pan, melt the butter. Add the onion and garlic, and cook until softened.
3. Add the Rajah peri peri sauce (starting with 1 tsp and adding more to taste). Cook for 1 minute.
4. Add the cooked chicken livers to the pan, stirring to coat them thoroughly with the sauce.
5. Pour in the heavy cream and stir to combine. Simmer for 5-7 minutes, or until the sauce has thickened to your desired consistency.
6. Season the dish with salt and pepper to taste. Garnish with chopped fresh parsley or shallots, if desired. Serve hot with rice, bread, or sadza.

Tips from Chef on Duty:

• Adjust the amount of peri peri sauce to suit your preference for spice.
• A squeeze of fresh lemon juice can add an extra burst of flavour.
• If you are not a fan of peri peri sauce, you can substitute it with crushed tomatoes or tomato puree for a different flavour profile.

These collaborative recipes from Chef on Duty and Mama Garlic serve as a beautiful testament to the power of food to connect us, bridging geographical divides and bringing people together through shared culinary experiences and heartwarming stories.