What started as an experiment turned into a double gold-winning brand for local innovator Thulani Mlambo’s achaar pâté, which is now stocked in top local stores and showcased on global stages.
Ridgeway resident Thulani Mlambo has carved out a name for himself in the business world as an entrepreneur and an internationally recognised food innovator.
With a 15-year background in IT, Thulani’s career took an unexpected turn into the food industry when he discovered his passion for making achaar.
Today, he is the founder of Local to Global Foods, the company behind Nayi Le Achaar Pâté, an award-winning product that has taken both local and international markets by storm.
Something unique
His goal was never to sell the traditional achaar found in stores. He wanted to create something unique. That’s how Nayi Le Achaar Pâté was born – a spreadable, gourmet version of achaar to use as a cooking ingredient, marinade, or with a snack.
‘The funny thing is, I was trying to make a sauce out of achaar, and then the blender broke right at the point where it became a pâté. I shared it with my colleagues, and they loved it, so I just ran with it,’ Thulani laughed.
From local kitchens to international recognition
What started as a personal food experiment turned into a booming business. Thulani initially launched his achaar business in 2019 but had to close in 2020 because of the Covid-19 pandemic.
Determined to succeed, he restarted in 2021, refining his product, expanding his reach and focusing on quality.
It paid off. Last July, he competed in the sixth Aurora International Taste Challenge and won a double-gold award for his jalapeño flavour.
‘Our jalapeño flavour received the double gold for its exceptional taste, balance of heat and versatility. This recognition validated our commitment to quality and helped build credibility in local and international markets,’ he said.
Before this, Thulani was selected to showcase his products in the US at the Summer Fancy Food Show in New York, an event for food entrepreneurs.
‘This was a FoodBev SETA programme, which looks after the South African food and beverages industry. Being part of this event gave me and my business credibility and created a lot of interest. People started wanting to know more about what my achaar business was about.’
A fusion of cultures
Nayi Le Achaar Pâté is not just another spicy condiment. It’s a fusion of cultures, combining the bold and spicy elements of Indian and African achaar with the smooth texture and gourmet appeal of French pâté.
The product has since grown into many gourmet flavours, blending African, Indian and French culinary influences. Some standout varieties include jalapeño, piquanté, feta, lemon and black pepper, garlic and ginger, rosemary and olive and an extra-hot version for spice lovers.
‘This blend of heritage and innovation makes our products unique in the market,’ he said.
But bringing Nayi Le Achaar Pâté to market was no easy feat.
Thulani explained it required extensive research, development, and refinement.
Expanding the brand: Local to Global Foods
Thulani’s business operates under the umbrella of Local to Global Foods, a brand reflecting his mission of introducing local African flavours to global markets.
‘Our name represents exactly what we’re trying to do – bring African flavours to the world in a way that resonates with contemporary food lovers.’
Today, Nayi Le Achaar Pâté is in 16 South African boutique stores, including high-end retailers like The Pantry by Marble, SOKO District Rosebank, Makro Marketplace, and selected SPARs. You will also find it in well-known restaurants like Trumps Grill & Butchery and Mozzafiato at the Serengeti Golf Estate.
The flavour that set fire to the palates
‘At Local to Global Foods, flavour innovation is at the heart of everything we do. Nothing captures that spirit quite like our Jalapeño Nayi Le Achaar Pâté, a bold re-imagination of South African achaar tradition.
‘This award-winning flavour was born from a desire to bridge generations, honouring the spicy mango achaar many of us grew up with, while introducing a smooth, versatile format that today’s home cooks and gourmet lovers can use as a spread, dip, or marinade,’ said Thulani.
‘We selected green mangoes, a tart, traditional base, and paired them with the spicy heat of jalapeño peppers, a nod to global spice cultures. The result? A layered, umami-rich pâté that wowed judges at the 2024 Aurora International Taste Challenge, earning us a prestigious double gold award.
‘It is not just an achaar. It’s a pantry essential, handcrafted for bold palates and proudly made in South Africa.’
Jalapeño achaar pâté creamy pasta with charred corn and coriander
You’ll need:
- 2-3 tablespoons Nayi Le Achaar Pâté – Jalapeño
- 200g penne or rigatoni pasta
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 1 clove garlic, minced
- ½ cup cream (or coconut cream for dairy-free option)
- 1 ear of sweetcorn (or ½ cup corn kernels), lightly charred
- Salt and pepper to taste
- Fresh coriander leaves, for garnish
- Optional: Grated parmesan or vegan alternative
To make:
Boil the pasta in salted water until al dente. Drain and set aside.
In a pan, heat the olive oil and sauté the chopped onion and garlic until soft and golden.
Add the Nayi Le Achaar Pâté and stir for 30 seconds to release its aroma.
Pour in the cream, reduce the heat, and stir until a smooth, spicy sauce forms.
Fold in the charred corn and cooked pasta. Mix to coat well.
Season with salt and pepper, and garnish with fresh coriander and cheese if desired.
Serving Tip:
Enjoy warm with crusty bread and a chilled glass of Chenin Blanc. It is comfort food with a spicy South African soul.
Text: AZUSAKHE LIMBA. Photo: SUPPLIED
