Mbola, a formerMasterChef SAcontestant known for her farm-to-table cooking style, spent the day preparing a traditional, fire-cooked meal using produce harvested from the food garden beds. Cabbage, beetroot, kale, carrots and peppers featured in dishes that celebrated zero-waste cooking, indigenous ingredients and the simple pleasure of sharing food. For Mbola, the visit was more than a culinary experience — it was personal.
“I make meals using ingredients I’ve grown or foraged. So being here felt like home,” she said. “These vegetables tell the story of the people who cared for them, and that adds a different kind of flavour to food.” Phawu Agripak, founded in 2019, is a women-led community farming initiative that has become a symbol of resilience in this drought-prone part of the Eastern Cape.
Using permaculture methods, composting systems and solar-powered water solutions, the co-operative has turned once-degraded land into a productive food garden that supports local families year-round. During her visit, Mbola cooked alongside members of the group, preparing root vegetables wrapped in foil and roasted over open flames, homemade flatbreads and fire-roasted chicken. As the food cooked, conversations flowed, stories were shared and neighbours gathered.
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“Open-fire cooking isn’t just for Christmas — it’s how we cook at home,” she said. “The smoke brings everything to life, especially root vegetables like beetroot, sweet potatoes and potatoes.
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