For Favouh Mtetwa, the founder and chef of Isinkwa Sethu Sonke (bread for all of us) from KwaZulu-Natal, mealies have been an integral part of her life growing up. This versatile veggie has connected families and filled tummies in different forms for generations.

“Mealies have been part of daily meals for my family for as long as I can remember,” says Mtetwa. “Its versatile nature is what makes corn really interesting to me.”

Hailing from a small farm in Ladysmith, Mtetwa says her love and passion for cooking come from her grandmother’s kitchen. She finds that food has the strange ability to bring people together and make them happy, which makes her feel like she has superpowers.

“For a great start to any day, my family has always trusted maize porridge to keep them going. As I have grown up with a family of my own, fresh corn is one of those famous ingredients for most of my salads, which is why it was not difficult to use my grandma’s recipe for our signature cornbread. The bread is the core foundation for my catering business.”

Favouh Mtetwa says something undeniably special about her cornbread is not just the taste, but the love and care that goes into every loaf. Photo: Supplied/Food For Mzansi

From Sunday lunch to business

In 2022, she was hosting friends for Sunday lunch and promised her friends at work that she would bring them cornbread. They were so excited since they had never tasted it before. When they tasted it, they were amazed and could not believe their taste buds. They insisted that Mtetwa turn this into a business, she recalls.

“I was skeptical because my idea had previously been dismissed, but my friends immediately placed orders, showing their support.”

On 17 November 2022, Isinkwa Sethu Sonke delivered its first order to paying client Nduduzo Ndabandaba. Thanks to his reviews and word-of-mouth, they ended the day with 25 orders for cornbread.

When the business started, Mtetwa was mainly rendering services to people around her town in Mtubatuba. A month later, she started delivering for people in neighbouring towns like Empangeni and Richards Bay.

“Today, the business caters to corporate companies and private events, and we still make weekly deliveries to regular clients. There are a lot of great cooks out there who are better than me or any member of our team, but what makes us stand out is our service and the underlooked value of cornbread,” she says.

“We take pride in ensuring that our clients are happy; we make them feel as if they are at home. A little kindness goes a long way. When you cook, you must smile; that’s where the magic comes from for your divine, super-indulgent cousin. Nobody likes a grumpy cook.”

Mtetwa strives in marketing her business on social media platforms, but her personal favourites are word-of-mouth and referrals. “This business has taught me to treat every client like the only client, giving the best service possible no matter how big or small the event. Our business is constantly growing, and where we are today will not be where we will be next month.

“As we speak, the business is in the process of procuring a health certificate so that we will be able to supply places like Pick ‘n Pay, Checkers, and Woolworths. We believe in our product and the people behind it, and we hope the world gets the opportunity to indulge in our cornbread,” she shares.

“Our company also caters to events, and we hope that in the future we will have the opportunity to travel and showcase what our beautiful country, South Africa, is able to offer. Also reminding people that food need not be complicated; it’s the taste and feeling that comes from the dish, and that is what food should be.”

Favouh Mtetwa has taken her grandmother’s traditional cornbread recipe and added her unique twist. Photo: Supplied/Food For Mzansi

Try her delicious cornbread recipe

Every business has challenges, and for Mtetwa, managing everything alone is a major one.

“I have a full-time job and a toddler, my reason for everything I do. Juggling these duties is tough. I’ve cried over burned bread, prepped elsewhere due to load shedding, and driven late at night when the gas ran out. Sweet corn is seasonal, and sometimes prices make me question if it’s worth it.”

Despite these challenges, Mtetwa is grateful for her supportive family and friends who are always there to help.

“The bread reminds me of my mother and family. Beyond making money, I’m grateful for the opportunities and friendships I’ve gained on this journey.”

Mtetwa, skilled in baking and selling isinkwa sombila (cornbread), shares a delicious recipe, noting it’s fresh, fluffy, filling, and versatile for any meal.

“There are many cornbread recipes, but all include mealies. I’ve never heard of a corn allergy, so cornbread is for everyone, reflecting the name Isinkwa Sethu Sonke.”

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