Chef in Residence at London’s Fallow, Nokx Majozi is introducing global audiences to South African cuisine. Celebrating the release of The South African Cookbook, she reflects on her journey from Durban to London, the city’s food scene, and the dishes that remind her of home.
YLA: Your journey from Durban to London has been remarkable. What first sparked your love of cooking, and when did you realise it could become a career?
Nokx: While the book is dedicated to my mother, my father inspired me to be a chef through his love for cooking. He believed in bold flavours and attention to detail, and his creations motivated me. My grade 12 Home Economics practical demonstrations were a turning point. Cooking dishes inspired by different cuisines sparked something in me, and that’s when I knew I wanted to become a chef.
YLA: Your debut book, The South African Cookbook, celebrates the diversity of the country’s cuisine. What inspired you to write it, and which recipes feel most personal to you?
Nokx: Whenever I travel, I’m surprised at how difficult it is to find a cookbook dedicated to South African cuisine, so this felt like the right place to start. We have such a rich and diverse food culture, and I wanted to introduce it to a wider audience. The recipes that mean the most to me – samp and beans, fish curry, oxtail with dumplings, Amado cheesecake with guava, fish and chips, and sorghum porridge – are more than favourites; they’re a celebration of the people, places, and traditions that have shaped my journey as a chef.
Life in London
YLA: London has become your adopted city. Are there any similarities between the food cultures of your two homes?
Nokx: Yes, there are a lot of similarities. London is vibrant and a global melting pot, with traditional food, street food, and markets. It’s very similar to South African food culture.
YLA: When you’re off duty, what does downtime look like for you?
Nokx: I spend time with my family, especially my daughter. She’s a foodie, so we try new restaurants, bakeries, markets, or go back to some of our favourite restaurants. And we love shopping sprees in the high streets.
Where She Eats
YLA: If a friend was visiting London for just 24 hours, where would you send them for breakfast, lunch, and dinner?
Nokx: For breakfast, Hide for its exceptional take on classics – it’s been voted the best breakfast spot in London.
Lunch would be at the Michelin-starred Legado, which celebrates authentic regional Spanish cuisine.
Dinner has to be Fallow, where innovative, seasonal British cooking is at the heart of the menu.
The Taste of Home
YLA: You’ve spoken passionately about South Africa’s emergence as a world-class gastronomic destination. Which chefs, restaurants, or food movements in the country are exciting you most right now?
Nokx: South Africa’s dining scene has never been more exciting. Peter Tempelhoff’s award-winning FYN has become one of the country’s most internationally celebrated restaurants, while Ryan Cole’s Salsify at the Roundhouse continues to earn acclaim for its refined, seasonal menus. I’m also inspired by the work of Ismail Amos at Wiggle Room, Johannes Richter at The LivingRoom in Durban, and Moses Moloi at Gigi Restaurant in Johannesburg.
YLA: Every South African living abroad has that one meal they crave. When you’re feeling homesick, what do you cook for yourself?
Nokx: When I miss home, I cook pap, chakalaka, boerewors, and steak.
YLA: Many of your recipes draw on family traditions while bringing a contemporary perspective to South African cooking. Which foods from your childhood still influence the way you cook today?
Nokx: Curries and rice dishes, seven colours (South Africa’s iconic Sunday lunch of roast meat, vegetables, and colourful sides), and garage pies.
YLA: What does luxury mean to you?
Nokx: Luxury for me is about experiences and simply having time to myself.
The South African Cookbook is published by Jonathan Ball, R430.Follow Nokx Majozi on Instagram: @nokxmajozi.
