Meet the chefs rustling up magic in Cape Town’s kitchens

Mopping up a pool of beef jus with a Ujeqe noMsobho (Zulu steamed bun) felt so normal yet also entirely alien. The rich and warming umami flavours of the jus and the comforting, pillowy dough weren’t totally foreign flavours. Nor was the simple act of dipping the bread into a sauce. But eating this humble dish, prepared by Zimbabwean chef Vusi Ndlovu, in a fine dining setting at his restaurant Edge felt completely foreign.

Up until recently, there was zero chance you would have found a Zulu…