Theplateisthengarnishedwith
etherealwispsofwafer-thinisikhokho
carefullypeeledfromtheedgeof
thephuthupot.Anotherdishof
noteisumqa:Siyadescribesthis
aspumpkinroyaleservedwith
sugarcanesyrup-roastedpumpkin
purée,imithwane(youngpumpkin
leaves)vinaigrette,imithwane
fluidgel,toastedpumpkinseeds,
ediblesoil,mealiemeal-crumbed
umqaballsandpumpkinvelouté.
Siyasayshisultimateaimisto
“pushSouthAfricanfoodtothe
highestpossiblelevelandtowin
awardslocallyandinternationally”.
“Iamhere,IamaSouthAfrican,
Iamachef.Iworkasasonof
SouthAfrica,asonofthesoiland
Ihaveastorytotelloneachof
myplates,”Siyaconcludes.
CORNERFOXANDAURETSTREETS,
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[email protected]in my restaurant, I recreate that ashy
taste – using a torch and an electric
blitzer – and the feeling of freedom
that it represents, as I am aiming at
refinement of the same sensation.”
At Restaurant Kobo Cuisine, ultra-
modern and ultra-traditional meet
and match. Siya’s signature umvubo
honours the customary Xhosa tastes
and textures of umphokoqo (crumbly-
style maize meal) and amasi, but with
some significant twists. He sets the
whey into little cubes of sour, clear
jelly and pipes the bouffant curds.Siya’s plates at Restaurant Kobo
Cuisine offer modern, respectful
reinterpretations of traditional tastes.
He says, “As a chef I always want
past and present, modern and ancient
to talk to each other in my cooking.
Each taste should take diners on a
memory journey. As a young boy,
I used to herd cattle with my friends
sometimes and we would catch small
birds with slingshots and cook them
right away in a fire – feathers and all.
The feathers would burn off and the
ash added flavour to the meat. Now,
FOODANDHOME.CO.ZA SEPTEMBER 2019 33CHEFS’ PROFILES PART 4