By Sitha Maliwa:
In the heart of the Boardwalk kitchen, pots simmer, spices fill the air, and tradition takes centre stage. For Chef Mcotoyi, every plate tells a story – not just of taste, but of heritage, identity, and pride. His journey as a chef has been marked by one simple but powerful force: people.
Interaction with clients and their feedback have shaped him, sharpened his craft, and driven his evolution. “It has helped me grow and be a better chef,” he admits with quiet conviction.
And the timing could not be better. Across the world, culinary trends are shifting. Food is no longer just about presentation or novelty; it is about truth. Diners, both local and international, are searching for authenticity, and African cuisine is answering the call.
“People want authentic African cuisine, not just Westernised menus,” says Mcotoyi. “We’re bringing back traditional dishes, showcasing local ingredients, and giving overseas guests the chance to experience Africa through food.”
This is not just talk = it is action on the plate. Venison like springbok and impala, the comforting depth of oxtail, humble samp and beans: these are the flavours being revived, honoured, and celebrated. And with Heritage Day approaching, Mcotoyi is pulling no punches. Boardwalk’s buffets will be a feast of identity itself: lamb on the spit, fish and oxtail potjies with dodorhoyi (dumplings in isiXhosa), bobotie, pap, and Cape Malay curries. Sweet endings will be no less proudly South African, with koeksusters and melktert (milk tart) bringing heritage full circle.
For Mcotoyi, this is more than a menu = it is a mission. “We need to let the world experience Africa through African cuisine,” he says.
The foundation of this mission lies in the land itself. Fresh, local ingredients, grown and nurtured close to home, are his arsenal. “I love showing how simple, authentic produce can create world-class dishes,” he explains. Boardwalk shares this vision, with about 90% of its produce sourced from nearby farmers, ensuring that every bite carries the essence of community.
And yet, amid the grandeur of heritage feasts and world-class buffets, Mcotoyi remains anchored in simplicity. His personal favourite? A lamb shank with creamy mashed potatoes. “The meat is braised low and slow until it’s tender and soft. Rosemary, red wine and pesto jus make the dish perfect.”
Beyond the clatter of pans and the flames of the kitchen, Mcotoyi finds solace in peace and the company of loved ones. That balance, quiet yet powerful, is what fuels his creativity – and it is that spirit which now drives him to put African cuisine where it belongs: on the world stage. – @NewsSA_Online
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