In the vibrant world of South African cuisine, few names capture the warmth of family, the depth of cultural heritage and the hustle of entrepreneurial grit quite like Liziwe Matloha.
A chef, entrepreneur, mother, wife, cookbook author and cookery class host, Liziwe embodies the beautiful balance between nurturing a family and building a powerful brand. It is all rooted in her love for food.
Born and raised in Boskop, a rural part of Potchefstroom in the North West, Liziwe’s early life was steeped in humble beginnings, tradition and shared family duties.
“The earliest memory I have of making food was around 13 years old, when we had to take turns cooking and doing chores around the house. Sundays were especially exciting because that’s when we got to eat a proper meal with meat and veggies.”
While many in her family cooked out of necessity, Liziwe quickly discovered that her relationship with food went far beyond obligation. Even at that young age, for her it was about flavour, creativity and joy.
Some of her favourite memories are making desserts and baked treats for her father.
“My dad always loved whatever I made him, and I remember how wonderful I felt when he told me how delicious it was,” she recalls.
After completing her first college qualification and getting married, Liziwe moved to Boksburg, where she worked in retail before pivoting into media studies at Boston Media House and building a career in marketing and advertising.
A goal achieved
But her culinary calling never faded, and in 2015, she took the bold step of enrolling at Capsicum Culinary Studio’s Boksburg campus for their Diploma in Food Preparation and Cooking programme.
From the start, her goal was clear. She wanted to write cookbooks and teach cooking classes and now, 10 years later, she’s done precisely that.
“I created social media pages for my brand, which got me an interview at Metro FM, and that changed the whole game for me.”
One standout achievement was being crowned Drum Magazine’s Food Ambassador.
“The whole experience changed my life and fulfilled many of my dreams. It was unexpected, as this was a cooking competition among some of South Africa’s great foodies and chefs. Winning meant being crowned Drum Food Ambassador, which entailed becoming a food writer for the magazine, which was published weekly, creating a recipe book (with me on the cover!) and winning a cash prize.
“As part of the accolade, I had to deliver four recipes a month, developing, testing and food styling them for shoots, and write monthly food articles. I created the recipe book with over 50 recipes and travelled across South Africa doing food demos with amazing food brands. What followed was a whirlwind of radio interviews, TV appearances, magazine features and food demonstrations, which not only boosted her visibility but also validated her voice in the food space.
About community and culture
One of Liziwe’s most beloved projects is Dinner@Matloha’s, a food brand that’s as much about community and culture as it is about cooking.
“It gives a glimpse into our family dinner table and our kitchen, from the recipes shared to conversations over dinner,” she says.
Through this platform, Liziwe hosts cookery classes, shares recipe development tips and explores food in ways that resonate with everyday South Africans.
“Food is my love language. The idea of sitting around the table, enjoying dishes and good conversation, excited me. When I started sharing recipes and images on social media, my followers responded with so much enthusiasm, and that’s when I knew I was on the right path.
“At Dinner@Matloha’s, I celebrate food as a story and a connection. My journey is about showcasing African flavours in a fresh, modern way while keeping the heart of home cooking alive. Through my classes and cookbooks, I hope to inspire confidence in the kitchen, celebrate our local ingredients, and remind people that food is best celebrated around the table.
Recipes shared around the table
Among the many hats she wears, Liziwe is also proud to be the author of her cookbook, Dinner at Matloha’s, published in 2021, which features recipes for all times of day and every season. The book features authentic recipes: “the kind you want to cook and eat at home,” which are easy to understand, quick, simple, feature everyday ingredients, and are budget-friendly.
Liziwe is currently working on a second cookbook project, which she hopes to publish in the next year or two. The recipes are elevated, creative, and delicious, yet remain true to family cooking – recipes shared around the table with loved ones, bringing comfort.
“Publishers have approached me to do one now, but I am not ready to release another book just yet because I want to write books that are genuine and authentic. Recipes that will be passed down through family generations.”
Where does Liziwe see herself in five years’ time?
“Looking ahead, I’m drawn to leaving city life behind for a sustainable existence on a farm. A place where I can live more harmoniously with nature. Alongside this, I want to establish a skills development centre to empower others through learning and sharing. I’m also passionate about writing books, crafting recipes, and collaborating with brands, both local and global, that appeal to me. This mix of creativity, community focus, and sustainable living is central to how I envision my path unfolding over the next few years.”
Liziwe is more than a chef – she’s a movement. A woman who transformed her childhood memories into a brand; a storyteller whose medium is food; a mother who brings her family’s values to her audience’s tables; and a dreamer who continues to push boundaries in the culinary space.
Her story is a reminder that passion, when paired with resilience and vision, can take you from humble beginnings to inspiring heights.
As for what’s next, keep your eye on her, because Liziwe is just getting started.
Follow Liziwe on her social media platforms: @liziwematloha.
Liziwe Matloha’s Slow Roasted Lamb Shanks (serves 4)
You’ll need:
- 4 lamb shanks • Salt and freshly ground black pepper to taste • Flour, for dusting • 4 tbsp olive oil • 1 large onion, peeled and roughly chopped • 10 garlic cloves, chopped • 4 sprigs fresh rosemary • 4 sprigs fresh thyme • 2 tbsp Moroccan spice rub • 250ml chicken stock • 250ml dry white wine • 250ml water • 300g baby potatoes, halved if necessary
To make:
Season the lamb shanks and dust lightly with flour. Heat 2 tbsp oil in a nonstick pan and brown the shanks on all sides (you may need to do this in batches).
Place the browned shanks in a large ovenproof casserole or roasting pan. (If you like, deglaze the pan with a little boiling water or warm stock and add the juices to the roasting pan.) Add the onion, garlic cloves, rosemary, thyme, Moroccan spice rub, chicken stock, wine and water to the roasting pan.
Cover with a lid or heavy foil and roast in a preheated oven at 200°C for 1½ hours. Remove the dish from the oven and add the baby potatoes. Check the seasoning and adjust if necessary. Return to the oven for a further hour, or until the meat is tender and falling off the bone. (If the potatoes are not tender at the end of the cooking time, remove the lamb and continue cooking the potatoes while the lamb rests.)
Once the potatoes are done, strain the pan juices into a gravy boat or small bowl, discarding the herbs.
Text: GRANT BUSHBY. Photos: LIZIWE MATLOHA
