Khanyisa Malabi

The Allure of The Special Collection Creation

Khanyisa - A Culinary Storyteller a favourite that arrived as a centerpiece in the homes of many South Africans and off the shores, the book is doing well. The allure of the Special Collection lies in its accelerated beauty and exclusivity and yet another promise of a unique reader experience and its classic presence in your homes. We have gone beyond our first promise, offering readers an extraordinary encounter with a bonus recipe and a gift. The Special Collection is more visual creations, allowing you to simply revel in the bliss of reading and owning this remarkable book. I wanted to continue to illustrate the potential of using food as a medium for cultural exchange and understanding enriching my global platform. This dedication is not just about cooking: it’s a celebration of my culture, the past and present through the flavours and stories of Africa. In the end, this Special Collection is still your favourite book, a testimony to re-stage the enduring magic of Khanyisa Malabi’s storytelling. It is a continuation of a beautiful creation, a bold adventure, and a legacy to celebrate my readers.

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A FEW STORIES FROM THE BOOK

When I first thought to compile this book of recipes, I was concerned by the possibly ambiguous relationship between tradition and contemporary ways of cooking being presented together, all in one place. There was a chance that it was not going to work. Some of my own recipes turn tradition on its head, but now that I see them all together here, I trust that you will find a wonderful balance of nostalgic food stories influenced by my mother and grandmother alongside my recipes of indulgent contemporary cooking that stem from my love for trying new things inspired by years of travel. These, I hope, will allow you to explore different cultures, ingredients and recipes in your own home by switching things around in the kitchen. What you will find on these pages are recipes that provide a wonderful contrast in both origin and style, you will be invited to experience my family’s rituals of goat slaughtering and pot bread by the fire, the ancestral food from the soil and woven in between is my own epicurean culinary journey.

THYEKE
In Mozambique, Thyeke is in abundant supply and you will find variety all year round, and all have names: from Thyeke and Moroho wa Makwembe to Gushe. There are many on the list. The locals say that Thyeke is a humble and unofficial heritage dish, and I wholeheartedly agree.
FROM AFRICAN SOIL
My grandmother, Kokwani N’wa Basopa, knew how to work with her hands, and she stayed healthy by eating and snacking on food from the soil, her own supply chain at home. Kokwani was a traditional healer, good at mixing herbs for ailments. She only ate organic produce from her small farm.
MY FAMILY INFLUENCED MY COOKING
I learned to cook at home with family, and never went to culinary school. My siblings and I have been cooking and baking since we were young, delivering a dish or a tin of scones to the neighbours and community on behalf of our mother, our mhani.