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Zola Nene brings ‘Simply Seven Colours’ to your table: International acclaimed Mzansi chef publishes 3rd cookbook

If there is one thing that brings people together, it is food! Capturing the essence of unity through sharing food, Zola Nene brings you her third cookbook, ‘Simply Seven Colours’.

That Food Guy Group® had the pleasure of attending the cookbook’s official launch and seeing Zola herself in action. The inspiring chef signed books as she glowed with pride, and we loved it!

Just in case you don’t know who Zola is, she is a three-time cookbook author, TV chef and food stylist. Not to mention a multi-Gourmand World Cookbook Awards winner and a Masterchef South Africa season four judge!

The popular South African colloquialism, ‘seven colours’, refers to a vibrant plate of food that just feels like home. That Sunday lunch that filled your stomach with love and left you feeling content? That is exactly what Zola’s new cookbook is all about.

While a classic Sunday feast is satisfying, Zola couldn’t just give you what you are already used to. Putting a modern twist on classic comfort dishes, the internationally acclaimed chef has elevated timeless meals without losing any of the cosiness.

 

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Seeing South African chefs, especially women of colour, break boundaries and set standards in the food and beverage industry as Zola has, is simply inspiring! That Food Guy Group® thrives on moments like these and was grateful to have been able to show our support.

A tantalizing taster that’ll have you buying the book

While choosing just one recipe to give you a taste of Zola’s culinary glory was tough, we went with Grilled Corn and Cheese Pap. SO boujee but also SO Mzansi!

Grilled Corn and Cheese Pap

Ingredients:

(Serves 4-6)

  • 5 cups maize meal
  • 3 cups water
  • 1 tsp salt
  • 1 cup corn kernels
  • 1 cup grated cheddar cheese
  • 2 Tbs olive oil

Instructions:

  1. Mix maize meal with 1 cup water.
  2. Place the remaining 2 cups of water into a pot, along with the salt, then bring to a boil.
  3. Once boiling, add the maize meal slurry, then stir well until thickened.
  4. Cover with a lid, turn down to low, then allow to cook for 30 minutes, stirring every 10 minutes.
  5. Stir in the corn and the cheese and mix well to combine.
  6. Transfer to an oiled dish, press down to flatten, and then leave to cool to room temperature.
  7. Once cooled, slice thickly, then brush with olive oil before cooking on a hot griddle pan or on the Braai until charred.
  8. Serve with Chakalaka.

You can grab a copy at Exclusive Books, and, of course, That Food Guy Shop, among many other online platforms and stores, and start putting that rainbow on your table!

Stay tuned to That Food Guy Group across all social media channels for more juicy and flavour-filled news.

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