{"id":19712,"date":"2025-09-30T10:00:27","date_gmt":"2025-09-30T08:00:27","guid":{"rendered":"https:\/\/getitmagazine.co.za\/bloemfontein\/?p=19712"},"modified":"2025-09-30T08:33:43","modified_gmt":"2025-09-30T06:33:43","slug":"savouring-south-africa-the-lazy-chefs-flavours-and-stories","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/bloemfontein\/blog\/2025\/09\/30\/savouring-south-africa-the-lazy-chefs-flavours-and-stories\/","title":{"rendered":"Savouring South Africa: The Lazy Chef\u2019s flavours and stories"},"content":{"rendered":"

Private chef and content creator Makhiba Modupe invites us into her world of comforting childhood meals, bold global flavours, and the soulful connection between food, memory, and travel.<\/h3>\n

When asked what dish best represents her life, she answers without missing a beat: \u201cPotjiekos. It\u2019s a mixture of a lot of things happening at the same time.\u201d<\/p>\n

Makhiba, better known by her fast-growing online following as The Lazy Chef, has always had a deep, undeniable love for food. Born and raised in Botshabelo, the now 31-year-old recalls being completely obsessed with flavours from a young age.<\/p>\n

\u201cI figured if I love and enjoy food so much, I should probably learn to cook so I can make all those yummy meals for myself,\u201d she says.<\/p>\n

\"\"That early passion eventually turned into something much bigger: a personal brand, a growing community, and a platform that celebrates both the simplicity and richness of cooking. The Lazy Chef<\/em> started as a fun name for a content page where Makhiba showed \u201clazy\u201d people how to cook delicious meals in a fraction of the usual time. But once the page grew, the nickname stuck. \u201cEveryone started calling me The Lazy Chef,<\/em> and now here we are.\u201d<\/p>\n

Although her culinary training began at Cellars-Hohenort Hotel in Cape Town, and her career has taken her to a range of local establishments, Makhiba\u2019s cooking style is proudly South African at its core. \u201cI\u2019m pretty obsessed with food and simple flavours that I grew up on as a child,\u201d she shares. Dishes like pap and milk or samp and tripe aren\u2019t just meals, but they\u2019re memories, rooted in nostalgia and love.<\/p>\n

But like any good traveller, her tastes have evolved with experience. From Cape Town to international influences, she\u2019s found herself drawn to the bold, fresh notes of Moroccan and Mediterranean cuisine. \u201cSometimes when I do dabble in other cuisines, I gravitate a lot to those because I enjoy the fresh and bold flavours.\u201d<\/p>\n

One of her most memorable food memories comes from her time in Cape Town. \u201cMy friends and I used to enjoy restaurant hopping,\u201d she recalls. \u201cWe once went to Eagles Nest Wine Farm, and it was some of the yummiest fresh seafood I\u2019ve had to date.\u201d It\u2019s the kind of sensory moment that sticks with you, a perfect intersection of place, flavour, and feeling.<\/p>\n

If there\u2019s one dish that defines Makhiba\u2019s connection with her audience, it\u2019s samp. \u201cI\u2019m obsessed with samp. As soon as it\u2019s cold, everyone starts asking for a samp recipe.\u201d It\u2019s these hearty, traditional meals made approachable and accessible that have made her such a relatable figure in the local culinary space.<\/p>\n

Her absolute favourites? \u201cPap and milk is my number one comfort meal, and samp and tripe is a meal I grew up on and love with my entire being.\u201d<\/p>\n

Her kitchen essentials are just as down-to-earth: onions, olive oil, lemons, salt, and pepper.<\/p>\n

When asked who she\u2019d cook for if she could choose anyone in the world, living or passed, Makhiba doesn\u2019t hesitate. \u201cMy father. He enjoyed the food I made so much\u2026 He once said he doesn\u2019t eat chicken but would eat it and ask for seconds when I made it.\u201d These are the moments that keep her going even on the \u201clazy\u201d days. \u201cMy love for food\u2026 and my followers threaten me if I don\u2019t create more.\u201d<\/p>\n

Her audience is everyday South Africans who miss the dishes they grew up on, and that is at the heart of what she does. \u201cA lot of people don\u2019t always know how to make those meals, because it was always the aunts and grandmothers cooking.<\/p>\n

\u201cI hope they take away confidence in trying those meals themselves. Meals that mostly connect them to certain nostalgic parts of their lives.\u201d<\/p>\n

She\u2019s even received DMs from followers who say her recipes reminded them of their late parents or grandparents. That\u2019s the kind of emotional connection she hopes to keep nurturing.<\/p>\n

Despite her growing success, Makhiba is refreshingly honest about the realities of building a brand. \u201cHow do I balance creativity and running a business?<\/p>\n

\u201cHonestly, I don\u2019t. You take it one day at a time and just keep showing up.\u201d<\/p>\n

She draws inspiration from figures like The Funny Chef, whom she admires for being an all-rounder in the industry.<\/p>\n

But even chefs have their quirks. One surprising fact about The Lazy Chef<\/em>? \u201cI don\u2019t like chocolate or cake.\u201d And her guilty pleasure? \u201cWors and apricot jam BUT together.\u201d<\/p>\n

Looking further ahead, her five-year vision for The Lazy Chef<\/em> brand is exciting. \u201cI want it to be a household name, with recipe books, TV shows, and most importantly, I want to be advocating for South African food globally.\u201d<\/p>\n

With her heart in the kitchen and her feet on the move, The Lazy Chef is cooking up something far bigger than meals; she\u2019s sharing stories, sparking memories, and taking South African soul food on a journey of its own.<\/p>\n

\"\"<\/p>\n

Text: Sazly Moses <\/strong><\/em><\/p>\n

Photographs: Lonerpixels\u00a0<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Private chef and content creator Makhiba Modupe invites us into her world of comforting childhood meals, bold global flavours, and the soulful connection between food, memory, and travel. When asked what dish best represents her life, she answers without missing a beat: \u201cPotjiekos. It\u2019s a mixture of a lot of things happening at the same […]<\/p>\n","protected":false},"author":124,"featured_media":19714,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[40,20],"tags":[70,8303,8302,8301,8304],"class_list":{"0":"post-19712","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-people","8":"category-personalities","9":"tag-cape-town","10":"tag-cellars-hohenort-hotel","11":"tag-makhiba-modupe","12":"tag-savouring-south-africa-the-lazy-chefs-flavours-and-stories","13":"tag-the-lazy-chef"},"yoast_head":"\nSavouring South Africa: The Lazy Chef\u2019s flavours and stories - Get it Bloemfontein<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/bloemfontein\/blog\/2025\/09\/30\/savouring-south-africa-the-lazy-chefs-flavours-and-stories\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Savouring South Africa: The Lazy Chef\u2019s flavours and stories - Get it Bloemfontein\" \/>\n<meta property=\"og:description\" content=\"Private chef and content creator Makhiba Modupe invites us into her world of comforting childhood meals, bold global flavours, and the soulful connection between food, memory, and travel. 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