While she might hold the title of South Africa’s most beautiful woman, Shudufadzo Musida (24) vows to stay true and honest to her Venda roots, overtly embracing the lessons of her culture.
The Limpopo-born beauty is yet to catch her breath following her victory in October which saw her crowned as Miss SA in the very first socially distant instalment of the annual pageant.
Speaking at a recent press briefing alongside runners-up, Thato Mosehle (25) and Natasha Joubert (23), Musida revealed that she did not feel any pressure following in the footsteps of reigning Miss Universe, Zozibini Tunzi.
“When I first saw her, I saw my own face reflected. Before that I didn’t realise that people who looked like me could compete and win on international stages. She opened the door for me and allowed me to take up my own space.
“I’m not worried about comparisons, they aren’t a bad thing at all. I’m awed to be following in her footsteps.”
The Klerksdorp-born first princess Mosehle and Joubert, a Gauteng beauty and the second princess, have been touring the country alongside Musida.
Amid turbulent times faced globally the trio shared a message of hope to fellow South Africans.
“We have a collective responsibility as a society and that requires kindness. We are going to have to rebuild society and practice compassion,” said Musida.
Mosehle added, “South Africans have always proved themselves to be resilient. There are challenges we have to face, and we need to support one another.”
“It’s time to come together and unite for the common good,” echoed Joubert.
Unapologetically TsiVenda
Mzansi is unique in its unapologetic embrace of diversity, Musida believes.
While her face has graced billboards in international marketing campaigns with skincare brand Eucerine and even the pages of Vogue Italia, Musida is simply a village girl with a dream.
One of her most treasured dishes comes from her place of birth, Ha-Masia in Limpopo. Muroho-Wa-Thanga, Musida explains, is a dish made of pumpkin leaves which are boiled in stock and then flash-fried with sauteed chopped onion and served with some crushed peanuts.
“It’s delicious and always brings back wonderful memories of home,” she says.
Culinary diversity truly makes Mzansi a special country, Musida believes. While her favourite is the traditional Venda dish she also loves sushi and includes a lot of fresh fruit in her diet. “My guilty pleasure is caramel centred cupcakes!” she confesses.
Musida quickly became a fan favourite at the very start of this year’s Miss SA competition. The Venda beauty snagged the hearts of South Africans as the winner of the public vote when the pageant was announced in August.
All three women will represent the country at the world’s three most prestigious pageants.
Previously, the Miss South Africa Organisation has sent a representative to both Miss Universe and Miss World, but will also now be fielding a candidate to Miss Supranational. It will only be revealed later which contestant will go to which pageant.
Food For Mzansi caught a moment with the newly crowned winner and runners-up.
Noluthando Ngcakani: We all have kitchen moments that we could write a book about, what are some of your most treasured moments in the kitchen?
Shudufadzo Musida: Cooking with my mother! I love it when she helps me cook and we share quality mom and daughter time. It brings back treasured memories from throughout my life from when I was a young child and watched her from the floor of the kitchen as she bustled around creating these wonderful aromas to when I was older and she shared her culinary knowledge. I truly believe that cooking food and sharing meals with others, leads to a happier life. We are social beings after all.
What simple recipes do you like to make in your own kitchen?
SM: I make anything from steamed bread to chicken casseroles that are easy but packed with flavour.
We unabashedly salute the South African farmer who has been working tirelessly to keep up with demands over the duration of the national lockdown. Do you have any messages of support to share?
SM: Coming from a place where farming has actually fed so many families in my village, I am so thankful to them for working towards creating food security in our country. They are so important to us.
Thato Mosehle has big dreams of becoming an anaesthesiologist. She is currently completing an internship as a qualifying medical doctor. She says a Rocco Mama’s burger “always hits the spot!”
South African food culture is diverse to say the least, what are some of your favourite dishes?
Thato Mosehle: I’ve recently been obsessed with Indian cuisine, butter chicken and basmati rice to be specific. My favourite meal is lamb chops with pap and chakalaka. I grew up eating pap with every meal so anything with pap reminds me of my childhood.
We all have kitchen moments that we could write a book about, what are some of your most treasured moments in the kitchen?
TM: I used to watch cooking shows as a child but I’d get frustrated at how we don’t actually get to taste the food. So I treasured the moments when my dad would act like a chef and continually explain what he was adding to the meal, then we (my younger brother and I) would get to taste it while he was preparing. I loved it because it was a bonding moment and he brought something that seemed unattainable at the time to our kitchen.
A simple recipe you love?
TM: Chicken a la king.
Does a taste in fine dining come included with the role of Miss SA princess?
TM: Not at all. I tend to miss the pap-based meals that I grew up eating. I did try oysters a few days ago which is something I could never think of eating.
We unabashedly salute the South African farmer who has been working tirelessly to keep up with demands over the duration of the national lockdown. Do you have any messages of support to share?
TM: Do not tire of doing good because you are the ones keeping us alive. Thank you so much, we honour you.
Natasha Joubert (23) is a lover of her ouma’s famous stew, and an undercover fiend of Häagen-Dazs salted caramel ice-cream.
How do you embrace SA’s culinary diversity?
Natasha Joubert: Afrikaans people always love a braai. So, if you have a braaibroodjie. A tjoppie and some side dishes it would be an ideal meal. And I think people also know that I love roast chicken with some roast veggies alongside that.A kitchen memory you hold near and dear?
NJ: Something I have always enjoyed doing in the kitchen is when I make something with my family. When it is a group effort, that is something I treasure a lot being in the kitchen. Being a social person, I feel like making food is such a social event. And every moment with my family is a memory to treasure.
What simple recipes do you like to make in your own kitchen?
NJ: Some simple recipes I love to make is a bolognese, roast chicken, an Alfredo pasta or anything as long as it has some starch in it.
Amid the global pandemic the South African farmer has been working tirelessly to keep up with demands over the duration of the national lockdown. Do you have any messages of support to share?
NJ: I don’t think lockdown was easy on anybody. But the people that were part of essential services had the most stress. The fear of the unknown virus was high and seeing everything as being contagious was not easy. I can’t know what they went through, but I would like to say that you got through this. I admire you and never before appreciated someone more than you for supplying us with food and supplies. The lockdown taught us to be resilient and to survive in other ways not previously done.
On the other side, farmers are under troubling times with the farm murders happening. It is difficult to survive financially and now with the farm murders, it is one of the most stressful times ever.
My message will be: “Thank you for all your hard work. We really appreciate it. Thank you for making our country something to be really proud of! I know it isn’t easy, but please don’t give up… we need you.”
