From childhood memories in the kitchen to becoming a multi-award-winning food creator, Sifo The Cooking Husband is showing that good food, family and a little self-belief can go a long way.
There is something wonderfully uncomplicated about Sinoyolo Sifo’s approach to food. He loves good, hearty meals. He loves feeding the people he loves. He loves being in the kitchen. And, perhaps most importantly, he believes more men should be doing the same.
Better known as Sifo The Cooking Husband, the Durban-based digital creator, pharmacist and multi-award-winning cookbook author has built a loyal following around easy, flavourful home cooking and a message that goes far beyond what is on the plate. His mission is to encourage men to get into the kitchen, help their partners and discover that cooking does not have to be complicated to be meaningful.
His own relationship with food began long before social media. Growing up in Mthatha in the Eastern Cape, Sifo watched his mother cook and helped her whenever he could. His father owned butcheries and a farm, so food was woven into his childhood from the beginning.
“I was always surrounded by food,” he says, and that early exposure planted a love of cooking that has continued to grow.
Then, in 2020, came the idea that would change the direction of his cooking journey. Sifo was posting food photographs on Instagram when his wife, Nondumiso, suggested that he create a separate account dedicated to his food. The pair started tossing around ideas for a name. Sifo suggested “the husband that cooks” and Nondumiso added his name.
And just like that, Sifo The Cooking Husband was born, and it’s a name that perfectly captures what Sifo wants his platform to represent.
“For me, being a cooking husband means motivating people to cook delicious, easy meals at home,” he says. More than that, he wants to challenge the idea that the kitchen is traditionally a woman’s space and encourage men to play a more active role in feeding the people around them.
Ask Sifo what he loves most about cooking and his answer is simple: freedom. He loves being able to take simple ingredients and turn them into something delicious, experimenting with flavours and techniques without feeling restricted by rules.
“I’m in my happy place when I’m in the kitchen,” he says.
That sense of freedom is also reflected in his cooking style. He describes his food as simple, flavourful and made with love. He is particularly known for his enthusiasm for meat, something he has affectionately dubbed “Nyamarian”.
But while his food may be hearty, Sifo’s understanding of cooking has evolved with his life.
“Before, cooking was about flavour and flair. Now it’s about nourishment and legacy,” he says.
Becoming a husband and father has made him more conscious of what he puts on the family table and the traditions he wants his son to grow up watching and, one day, carry forward.
For Sifo, food is quite literally at the heart of family life.
“Cooking is the heartbeat of my home,” he says. “It helps me feed and connect with my family.”
His wife remains an important part of that journey. Nondumiso was the person who encouraged him to pursue his food passion, and she is also his biggest critic, helping him refine his dishes along the way. Her favourite? His creamy chicken pasta.
For Sifo, the perfect family meal does not require fancy ingredients or elaborate presentation. A hearty meal, enough to feed everyone, is what matters.
A family braai is his ideal occasion, with everyone playing a part. His wife takes care of the sides, Sifo handles the meat and then everyone gathers around the table. It is an uncomplicated picture, but perhaps that is exactly the point.
Some of Sifo’s most meaningful food memories are rooted in the dishes he grew up with, including umleqwa, umngqusho, steamed bread and traditional beef stew. These are foods that connect him to his upbringing and childhood, while also reminding him that recipes can carry stories from one generation to the next.
His career has certainly taken that love of food far beyond the family kitchen. Sifo has collaborated with leading South African brands, appeared in food publications and participated in MasterChef SA Celebrity. His accolades include being named the 2024 DStv Content Creator of the Year and receiving the 2025 Gourmand World Cookbook Award for Best Influencer/Blogger. He was also named among the 100 Most Impactful People in Africa Travel & Tourism in 2025.
Yet his message remains remarkably down to earth. With November marking Men’s Health Month, Sifo believes the conversation around men’s wellbeing should include what happens in the kitchen.
“Food is foundational to wellbeing,” he says, pointing to its influence on energy, mood and how we show up for the people around us. He believes eating well should be treated as a priority rather than something that gets considered once everything else has been dealt with.
His advice is refreshingly practical. Use less oil. Steam instead of frying. Try the air fryer instead of deep frying. Add more vegetables. Choose leaner cuts of meat. Use herbs and spices for flavour rather than relying on extra salt.
And perhaps his most important advice is not to make healthy eating feel like punishment.
“Start with one dish you actually enjoy and make it slightly better for you,” he suggests. Add more vegetables, swap an ingredient or use less oil.
“Healthy doesn’t have to mean bland or complicated. It just means intentional.”
That philosophy is also why meal planning and preparation form part of his routine. Preparing food ahead of time helps him stay on track and makes a home-cooked meal an easier option than reaching for a takeaway.
For someone who has built a career around cooking, Sifo’s biggest lesson is surprisingly simple – don’t overcomplicate things. He believes too many ingredients can get in the way and encourages home cooks to experiment, try new dishes and, most importantly, believe they can do it.
His own cooking mishap? Walking away from a braai stand for a few minutes, only to return to a huge flame and a pile of burnt meat. He had to start again. Even that story feels fitting for Sifo’s approach to cooking. Mistakes happen. Try again.
If he could cook for anyone in the world, his choice would be Jamie Oliver. On the menu would be Sifo’s famous creamy samp with hearty beef stew.
And if there is one thing he hopes people take away from following him, it is that you do not need to be a professional chef to feed the people you love well.
“Always cook from the heart,” he says. “Delicious meals don’t have to be complicated. Food is love made visible.”
For Sifo, perhaps that is the real recipe worth sharing.
So, gents, hint hint … get into the kitchen. Your family might just thank you for it.
Details: You can follow Sifo at @sifo_the_cooking_husband on Instagram, TikTok and Facebook or visit sifothecookinghusband.co.za
Sifo’s simple kitchen wins
Make healthy cooking easier
You don’t need to overhaul your entire diet. Start with small changes, such as using less oil, adding more vegetables and choosing leaner cuts of meat.
Change how you cook
Try steaming instead of frying, grilling instead of deep frying or using the air fryer for some of your favourite meals.
Plan ahead
Meal prep and meal planning can make home cooking the easy option and help keep takeaways at bay.
Flavour without piling on the salt
Sifo uses herbs and spices to add flavour without automatically reaching for extra salt.
Don’t fear vegetables
Give the vegetables on your plate as much attention as the meat. Sifo believes they deserve far more than 30 seconds of preparation!
Keep it simple
You don’t need a long list of ingredients to make a memorable meal. Start with food you enjoy and experiment from there.
Cook with confidence
Sifo’s biggest message is that self-belief, patience and a willingness to try can take you a long way.
Braaied Mustard Sirloin Steak
Serves 1 – 2
You’ll need: 500g bone-in sirloin steak; 2 Tbsp (30ml) olive oil; 2 tsp (10ml) wholegrain mustard; salt and pepper, to taste.
How to make: Pat the steak dry with paper towel. Drizzle with olive oil and rub with wholegrain mustard on both sides. Season with salt and pepper. Place the steak on a hot, pre-prepared braai and braai for 4 – 5 minutes on each side for medium-well-done, or to your liking. Once cooked, rest the steak on a serving board for 5 – 10 minutes before serving, allowing the juices to redistribute evenly.
Sifo’s tip: Refrigerate the seasoned steak overnight for a more intense flavour, but bring it back to room temperature before cooking. You can also use boneless sirloin. For rare, cook for about 2 minutes on each side; medium-rare, 2 – 3 minutes on each side; medium-well-done, 4 – 5 minutes on each side; well-done, 6 – 7 minutes on each side.
Buttered Cauliflower Purée
Serves 4 – 6
You’ll need: 1 large head of cauliflower, leaves and stems removed and cut into quarters; 2 cups (500ml) water; 40g butter, room temperature; 20g grated Parmesan cheese; 100ml fresh cream; 1 tsp (5ml) garlic salt; 1 Tbsp (15ml) cream cheese; salt and pepper, to taste.
How to make: Add the cauliflower and water to a medium pot and bring to the boil. Boil for 10 – 15 minutes, or until the cauliflower is soft enough for a fork or knife to pierce through it. Drain the water and remove the cauliflower. Add the cooked cauliflower to a food processor or blender with the remaining ingredients and blend until smooth and creamy. Serve with the Braaied Mustard Sirloin Steak or another meaty main.
Lamb Shank
Serves 2 – 4
You’ll need: 2 bone-in lamb shanks; 2 Tbsp (30ml) lamb spice rub; salt and black pepper, to taste; 3 Tbsp (45ml) olive oil; 1 large brown onion, diced; 3 garlic cloves, finely chopped; 1 medium green pepper, pith removed and diced; ½ cup (125ml) chopped Italian parsley; 1 tsp (5ml) chilli flakes; 1 tsp (5ml) cayenne pepper; 2 tsp (10ml) paprika; 1 tsp (5ml) ground cumin; 5 Tbsp (75ml) barbecue marinade; 5 Tbsp (75ml) steakhouse sauce or BBQ sauce; ¼ cup (60ml) chopped fresh rosemary; 340ml liquid lamb stock; 200g green beans.
How to make: Pat the lamb shanks dry with paper towel and season with the lamb spice rub and salt. Cover with cling film and refrigerate for at least 4 – 6 hours, or overnight. Preheat the oven to 180°C. Heat 1 tablespoon of oil in a large frying pan and sear the lamb shanks for 5 minutes on each side. Transfer them to a casserole or ovenproof dish and set aside. In the same pan, heat the remaining oil over medium-high heat. Add the onion, garlic, green pepper and parsley and sauté for 5 minutes. Season with chilli flakes, cayenne pepper, paprika and cumin. Add the barbecue marinade, steakhouse sauce, rosemary and lamb stock. Stir, simmer for 5 minutes and then transfer to the casserole dish with the lamb shanks. Place in the oven and roast for 2 hours, turning the shanks every 20–30 minutes. When almost done, add the green beans and return to the oven for another 5 minutes, or until the beans are just tender. Serve with creamy sweet potato mash or mashed potatoes.
Sifo’s story: This special recipe was created for his wife to celebrate their anniversary and has since become one of their favourite date-night meat dishes.
Easy One-Pot Chicken & Rice
Serves 4 – 6
You’ll need: 8 large chicken thighs; 4 Tbsp olive oil; 2 Tbsp Cajun spice; 1 Tbsp paprika; 1 Tbsp barbecue spice; 2 tsp garlic powder; 1 tsp ground turmeric; 1 large red onion, diced; 1 cup chopped green bell pepper; 1 cup chopped red bell pepper; 4 sprigs rosemary; basmati rice, rinsed thoroughly; chicken stock; 30g fresh parsley, chopped, plus extra to garnish; salt and pepper, to taste; finely chopped fresh chives, to garnish.
How to make: Place the chicken thighs in a large bowl and pat dry with paper towel. Drizzle over 2 tablespoons of olive oil and add the Cajun spice, paprika, barbecue spice, garlic powder and turmeric. Mix until the chicken is well coated. Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium-high heat. Place the chicken thighs skin-side down and sear for 4 – 5 minutes on each side, until golden brown. Remove the chicken and set aside. Add the onion and bell peppers to the same saucepan and sauté for 4–5 minutes, until softened. Stir in the rosemary sprigs. Add the rice and toast for 1–2 minutes, scraping the bottom of the pan with a spatula to loosen any grains. Pour in the chicken stock, stir and bring to a simmer. Place the seared chicken thighs on top of the rice, sprinkle over the parsley and season with salt and pepper. Lower the heat, cover with a lid and simmer for 30–35 minutes, or until the rice is cooked, the chicken is tender and the stock has been absorbed. Remove from the heat and leave to stand, covered, for 5–10 minutes. Remove the lid, fluff the rice with a fork and garnish with fresh parsley and chives. Serve hot.
Sifo’s tip: You can use brown rice and chicken breast to make this healthier, adjusting the cooking time accordingly.
