Ncebakazi Kazichukwu Delani began her cooking venture by preparing meals for the less privileged in the Goodwood neighbourhood and its surrounds in Cape Town. From the soup kitchen to owning a business, her passion for people blossomed into her current culinary enterprise.
Her business, Isandla Sweet and Savoury was founded in 2017 and registered formally in 2020.
Delani was born in the Eastern Cape and raised between the village kuGatyane and the East London city life. She attributes everything she is today to her family, especially her father, Phikolomzi Clifford Delani, who made it his mission to treat people with dignity and love.
She was born into a large family where extended family and non-family members frequently spent time with her family.
“My father always told us that you can do anything to a person, but you must never withhold their food.”
Off to a great start
She says that her love for caring for people started back home. Her mother, Nomabhelu, is one of the most considerate and orderly members of the family, and she instilled in her children the importance of cleanliness.
“My mother hates filthy settings,” Delani says.
When she was 15 years old, her uncle Thembile Xhalisa took her in and taught her how to prepare everything from hot cuisine to salads.
“We used to have a helper at home, so I couldn’t really learn the basics of cooking at a young age. However, when I lived with my uncle, I was exposed to a variety of foods and was given the opportunity to demonstrate my abilities.”
She believes that the fact that they always prepare additional food at home for unexpected guests contributed to her passion for cooking.
The start of a remarkable business
For thirteen years, Delani worked in the corporate sector. During Covid-19 she worked from home, which was challenging for her. She says she encountered connectivity issues, felt anxious, and exhibited poor performance, resulting in her dismissal.
“I then focused on my business; it wasn’t easy, but I am proud to have been multiskilled in a country with such a high unemployment rate.”
Delani honed her pastry skills at the Sowing and Reaping Baking School in Edgemead. She says she can now see her profits after finishing the course.
“The course enhanced my food costing methods. Now, I do not simply price for the sake of pricing; rather, I price based on cost.”
Truly South African
Isandla Sweet and Savoury prepares predominantly Mzansi indigenous dishes, such as umngqusho, amarhewu, umleqwa, tripe, livers, amagwinya, pork trotters, beef, pork-poultry-and lamb stews, meat platters, vegetables, salads, and baked goods.
She provides catering services for baby showers, birthday parties, and private events, and some of her clientele order cuisine via Uber Eats.
She advises that you figure out what you’re good at and the best method to do it so that you can one-day conduct business with it.
Make Delani’s spicy vetkoek and liver
It’s winter. What more do you need when you can eat hot and spicy magwinya with lamb liver?
For the magwinya dough:
INGREDIENTS
6 cups flour
5 tablespoons sugar
1 tablespoon salt
2 teaspoon cooking oil
7g yeast
Lukewarm water
METHOD
- Combine all of the dry ingredients.
- Fill the water with two teaspoons of oil.
- Begin slowly pouring water into your combined flour with a wooden spoon.
- Begin kneading the dough with your hands now, until it no longer sticks to your hands.
- Cover the dough and set it aside in a warm location for 60 minutes.
- After 60 minutes, sprinkle a little amount of flour on your work surface. Make small/medium-sized balls of the dough and allow them to rise for another 10-15 minutes before frying them in hot oil.
- On medium heat, deep fry them until golden brown.
Delani’s spicy lamb liver
INGREDIENTS
Lamb liver (fat-free)
Onions
Mixed peppers
Chillies
Cut (dice) everything into small pieces.
Seasoning of your choosing (Rajah curry powder, paprika, beef stock, salt, Jimmy’s sauce, and chutney).
METHOD
- Soak the liver in milk overnight.
- Fry your onions and peppers until tender.
- Add the liver and continue to fry.
- Add your spices and cover the pan. Let it cook for 5 minutes.
- Add corn flour to thicken.
- Let it stew for another 5 minutes and serve it hot.
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