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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 you will learn how to make uphuthu namasi. Uphuthu namasi consists of a mixture of cold Phuthu (crumbly maize porridge) and Amasi (buttermilk).

Combining two quintessentially South African ingredients, this dish may be an acquired taste but will definitely reward those with braver taste buds. 


1.5 cups cup water

1 tsp salt

4 cups mealie meal

Amasi to serve

Fresh cream (optional)


Place water and salt in a large pot and bring to the boil.

When boiling pour in the mealie meal, all at once, then stir well to mix – there should be no dry mealie meal left and the mealie meal will form into clumps.

Reduce the heat to lowest, then to cook on a low temperature for about 30 minutes or until done, stirring every 10 minutes to prevent it from burning.

Once cooked, cool completely, then serve mixed with Amasi (sour milk) and a splash of cream if using.

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