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Meet food activist Mokgadi Itsweng

Author of the plant-based cookbook, Veggielicious, award-winning chef Mokgadi Itsweng has worked as a food editor, stylist, and restauranteur. She tells us about her work with The Chefs’ Manifesto, a global movement of chefs championing the United Nations sustainable goals to end world hunger.

With chefs Fatamata Binta, Rodrigo Pacheco, and Anahita Dhondy at the World Food Forum in 2023 Photo credit: ©FAO/Giulio Napolitano. Editorial use only. Copyright ©FAO.

HOW DID YOUR JOURNEY INTO FOOD START?

Growing up in a food-business family, I have always been in food in some way. My journey only started when I quit my job in advertising to pursue food entrepreneurship, which led me to my passion and life’s work.

WHAT INSPIRED YOUR PASSION FOR SUSTAINABLE AND PLANT-BASED FOOD? 

My personal story about food allergies inspired me to explore a plant-based lifestyle. This exploration exposed me to how our broken food system is contributing to lifestyle diseases and planetary health. So, my passion was born out of the necessity to heal myself, to teach others, and to be the change I wanted to see in the world.

YOUR CAREER HIGHLIGHTS

My whole career feels like a highlight, but having a plant-based pop-up restaurant in Dubai during Cop28 was a highlight. My Mugg & Bean collaboration, which is about bringing delicious plant-based dishes to my community, and telling my healing food story through my book Veggielicious, are other highlights. I also consider opening and running my restaurant, Lotsha Kitchen and Cocktails in Rosebank, and being food editor at True Love magazine as highlights.

TELL US ABOUT YOUR INVOLVEMENT WITH CHEF’S MANIFESTO

The Chefs’ Manifesto is a group of global chefs advocating for a healthy and sustainable food system. As food activists and key actors in the food system, our role is to teach and expose our communities to healthy and sustainable ways of life. I advocate for plant-based indigenous foods that are accessible and climate-smart for our health and that of the planet. I work with Chefs’ Manifesto to amplify my work and to learn more about the food system and from their networks.

YOUR THREE FAVOURITE FOOD DESTINATIONS?

Italy. I love how the Italians turn simple ingredients into feasts. The use of fresh seasonal ingredients and age-old cooking traditions is what always gets me. I love how different regions will have their own flavour based on what grows there.

Thailand. The Thai are masters of flavour and always get the balance of texture and taste right. The use of fresh ingredients always elevates whatever dish you are eating.

Zanzibar. The use of spices and fresh ingredients is what makes Zanzibari food so delicious. The food is the perfect mixture of African, Arab and Eastern flavour and the locals are generous with sharing their authentic food culture and heritage.

WHAT INDIGENOUS SOUTH AFRICAN INGREDIENTS DO YOU FREQUENTLY COOK WITH?

I love sorghum and I cook with it all the time. I love just how versatile and climate-smart this super-grain is. I make anything from porridge, salads, cakes, and breads to smoothies with it. It’s an undervalued and forgotten grain that we as South Africans need to grow and consume more of. It’s a gut-healing grain that has deep spiritual significance to us as South Africans.

FAVOURITE COOKBOOKS OF ALL TIME

Aphrodite by Isabel Allende, Cape to Cairo by Dorah Sitole, Elsa’s Wholesome Life by Ellie Bullen, and Feasts by Sabrina Ghayour.

WHAT IS LUXURY TO YOU?

Luxury is being able to disappear to my favourite cabin in the mountains of Eswatini with little-to-no signal to recharge and connect with the source. Also, Sunday dinners with my family and owning my time.

WHO ARE YOUR FOOD HEROES?

My two grannies who instilled a food presence in my life are my ultimate food heroes; one was a cook at a Durban hotel and the other a subsistence farmer. They taught me a lot about food and its power to love and heal families. Mam’ Dorah Sitole, who exposed me to the wonderful world of food media, is my other hero. The farmers who work tirelessly to consistently bring good food to our plates consciously and responsibly, are also heroes in my eyes.

YOUR TOP SPOTS IN SA FOR: BRUNCH, LUNCH, DINNER:

Brunch – Jarryds Brunch & Bistro in Sea Point, Cape Town, and Pablo Sandton at the Mint Hotel, Johannesburg.

Lunch – Leafy Greens Whole Food Cafe in Muldersdrift and Belly of the Beast in Cape Town.

Dinner – Beyond Restaurant at Buitenverwachting and Salsify at The Roundhouse both in Cape Town.

WHAT’S ON YOUR CHRISTMAS WISHLIST? 

A trip to Morocco, a pair of green Terry de Havilland shoes, and an Anoki ring.

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Feb 2025

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