As Mzansi bids farewell to Tito Mboweni, the former finance minister and social media’s unofficial “minister of cooking”, many are celebrating his legacy in the kitchen by preparing his beloved canned fish dishes.
Known for his love of Lucky Star pilchards, garlic, and no-frills home-cooked meals, Mboweni’s food adventures gave us more than just recipes – they gave us joy, conversation, and plenty of laughs.
Now, many are calling on Lucky Star to release a limited-edition Tito tin, paying tribute to the man who elevated pilchards from pantry staple to a national talking point. To honour him, we’re cooking Chef Funi’s pilchard stew this weekend – a fitting tribute to Mboweni’s unpretentious cooking style, inspired by the flavours he loved and the ingredients we all have at home.
With serious street cred, Lufuno Sinthumule is a certified chef, cookbook author, and TV personality on Ready Steady Cook. He brings a fresh, flavourful spin to the dish, making it perfect for anyone looking to celebrate Mboweni with a hearty meal.
Recipe:
- 1 can (400g) Lucky Star Pilchards in Tomato Sauce
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 medium tomatoes, chopped
- 2 Tbsp (30 ml) cooking oil
- 1 large pumpkin, chopped
- A handful of pumpkin leaves, washed and shredded
- 2 Tbsp (30 ml) crushed peanuts or peanut butter
- Salt and pepper to taste
Method:
- Sauté the onions: Heat cooking oil in a saucepan over medium heat. Add the chopped onions and fry for about 5 minutes until they turn translucent and fragrant.
- Cook the veggies: Add the tomatoes and carrots, stirring occasionally. Let them simmer together for 10–15 minutes to create a delicious base.
- Add the pumpkin and leaves: Toss in the pumpkin chunks and shredded pumpkin leaves. Stir well and let everything cook until the pumpkin becomes soft and the leaves wilt beautifully.
- Introduce the peanuts: Stir in the crushed peanuts or peanut butter to add a creamy, earthy flavour. Let it all simmer for another 5 minutes.
- Finish with pilchards: Finally, add the can of Lucky Star Pilchards, seasoning with salt and pepper to taste. Gently stir the stew to coat everything in that iconic tomato sauce. Let it cook for 5 more minutes, just enough to heat the pilchards through without breaking them apart.
- Serve: Dish up this soulful stew with steaming pap on the side – and enjoy it the way Mboweni would have: simple, hearty, and full of love.
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