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Zola Nene

Chef Zola Nene's culinary career spans over 10 years, and started during her 2 year study gap in the UK. She started out as a hot section chef, then as a head pastry chef in Cheshire during her stint, before returning home to South Africa, where she immediately enrolled at the Institution of Culinary Arts. She has worked as a catering manager, and as a Food stylist on Expresso Morning Show, and has also worked as the resident Chef both on and off air until December 2017. In 2019, Chef Zola's cooking show called "Celeb Feasts with Zola" debuted, and she also appeared as a judge on The Great South African Bake Off, a guest finale judge on My Kitchen Rules South Africa and the Cast of Wedding Bashers.

Apart from cooking on TV, Chef Zola also develops recipes and does food styling for publications, and has her own published, award-winning cookbooks 'Simply Delicious' (2016) and 'Simply Zola' (2018.) In this Masterclass series, Chef Zola will be showcasing authentic and traditional South African dishes.

Video Description

South Africa is known for its diversity in culture, and the cuisine that takes its influence from these many cultures. Zola Nene is a South African chef, TV personality and author who's passion is South African cooking.

Join Chef Zola in this online cooking masterclass as she makes traditional, authentic South African dishes.

In this episode of Authentic South African Cooking you will learn how to make bobotie. Bobotie is a well-known South African dish featuring spiced meat with an egg topping that is baked. This sweet and spicy dish is a fantastic comfort meal for any day of the week, and is great for entertaining.


1 slice white bread

4 tbsp milk

2 tbsp olive oil

1 onion, chopped

500g beef mince

2 tbsp garlic and ginger paste

2 tbsp mild curry powder

½ tsp turmeric

½ cup sultanas or raisins

1 cup beef stock

4 eggs

125ml milk

Salt and pepper

Bay leaves to decorate


Pour the milk over the bread slice then heat oil then add onion and sauté until softened.

Add mince then cook until browned.

Add garlic and ginger paste, curry powder and turmeric then stir in the bread and the sultanas.

Pour in the stock, then simmer gently for 10 minutes.

Season to taste with salt and pepper.

Preheat the oven to 180°C.

Transfer the meat mixture to an oven dish, then smooth the top and press the meat mixture so that it is compact.

Whisk together the eggs milk and season with salt and pepper.

Pour the egg custard over the meat filling then top with bay leaves.

Bake in the oven for 20 minutes or until the custard is set and browned on top.

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