For Chef Nokx Majozi, coming home was never going to be just about launching a cookbook.
It was about celebrating the ingredients, memories and people that shaped her long before she became one of London's most respected chefs.
After more than 23 years abroad, Majozi recently returned to Mzansi to launch her debut publication, “The South African Cookbook”, a collection of 90 recipes inspired by her childhood and the country's rich food culture.
To mark the occasion, she joined award-winning Chef Johannes Richter for an exclusive six-course Four Hands dinner at The LivingRoom at Summerhill Guest Estate.
We had the privilege of taking a seat at the table, and every course reminded us that some of the country's finest ingredients have been hiding in plain sight.
A love letter to local ingredients
If there was ever proof that indigenous ingredients deserve a place in fine dining, this dinner delivered it with confidence.
Each plate celebrated ingredients many South Africans grew up eating. Instead of disguising them, Majozi elevated them through thoughtful technique while allowing every flavour to remain familiar. It was comfort food with a passport.
The evening unfolded in the intimate setting of The LivingRoom, where diners chatted between courses as if gathered in someone's home rather than an award-winning restaurant. Every dish arrived with a story, and every story led back to KwaZulu-Natal.
Amagwinya gets the fine dining treatment
One of the standout dishes was amagwinya, the beloved South African fried bread, served with duck livers - a combination that placed an everyday staple alongside an ingredient more commonly associated with European fine dining.
The golden amagwinya were crisp on the outside and soft inside, providing the perfect contrast to the rich duck livers. Their silky texture brought depth while an acidic sauce cut through the richness with balance. It was playful without trying too hard and familiar without feeling ordinary.
It was a reminder that everyday South African food can be transformed into something elegant without losing its identity.
Discovering amahiyoyo
The next course sparked curiosity before anyone even picked up a fork.
Around the table, one question echoed from every direction. What exactly is amahiyoyo?
For many of us, it was the first time we heard the name. We soon learnt that amahiyoyo, also known as umhululu, is a traditional Zulu dish made from boiled fresh green mealies and fresh beans cooked together into a hearty meal that has fed families for generations.
Majozi paired it with truffle- and slow-braised blesbok.
The combination could easily have felt forced, but instead it worked beautifully. The sweetness of the corn and beans remained the hero while the earthy truffle added depth. The slow-braised blesbok was tender enough to fall apart with the touch of a fork, bringing rich game flavours that complemented rather than competed with the amahiyoyo.
It was one of those dishes that quietly challenged perceptions. A traditional staple became the centrepiece of fine dining without losing the warmth that made it special in the first place.
Ending on a sweet note
Dessert stayed true to the evening's theme of celebrating South African flavours.
The baked amasi cheesecake was smooth and creamy with a gentle tang from the fermented milk that kept every bite light. Sweet guava added freshness and fragrance while balancing the richness of the cheesecake. It delivered a nostalgic finish that felt comforting yet refined.
Like the courses before it, dessert proved that heritage ingredients can tell a sophisticated story on the plate.
A cookbook born from homesickness
For Majozi, the cookbook began with a simple frustration. While travelling the world, she realised how difficult it was to find a cookbook that truly represented South African food.
"I wanted the world to know about South African food, our culture and our diversity. That is what inspired me to write ‘The South African Cookbook’," she said.
The subtitle, authentic flavour-packed recipes from Cape Town to Durban, reflects the journey that shaped her career.
"I was born in Durban, but Cape Town taught me that before looking overseas we already have incredible restaurants and talented chefs here at home. There is so much to learn in South Africa."
Publishing her first cookbook has been deeply personal.
"It is pure joy to write about the food that I grew up eating and to share with the world what South African food is all about. This is only the beginning, and I hope more chefs and authors continue writing about our food."
From KZN to global kitchens
Growing up in Empangeni and eSikhawini, Majozi's dream of becoming a chef was not always understood. She has spoken openly about being mocked for pursuing hospitality at a time when it was not considered a respected career.
Everything changed when she was selected to work at Disney World in Florida, an opportunity that launched her international career.
She later moved to London, where she worked in some of the city's leading hotels before becoming known as the Rosewood Hotel's celebrated pie maker. Today she is Chef in Residence at Fallow, where she blends British cooking with South African influences.
Her return home feels fitting. After spending decades introducing South African flavours to international audiences, she is now encouraging South Africans to rediscover the ingredients that have always been part of their own story.
The cookbook has already received praise from acclaimed chefs including Prue Leith and Tom Kerridge. Judging by the meal served in KZN, the praise is well deserved.
For Majozi, however, the significance of the book appears to be less about recognition than reclamation: taking the food of home, carrying it into the world, and returning with a deeper understanding of what makes it distinctive.
lutho.pasiya@nationalmg.co.za