Getting to know Sibaya’s Nokulunga Ntombela

“Keep it simple and only use the freshest, quality ingredients.” This is the mantra of Nokulunga Ntombela, commis chef at Sibaya Casino and Entertainment Kingdom.

Her mom Thandi inspired her to become a chef and although she was a nurse, working long shifts, she always made sure the family ate a nutritious, home-cooked meal. “I learnt to cook from my mom when
I used to help her as a little girl. She only uses fresh herbs and mixes spices herself to get that perfect combination of mild and aromatic — but no chillies! We are Zulu and don’t lean towards hot food,” Nokulunga smiles. As a young girl, she knew she wanted to pursue a career as a chef.

Nokulunga went on to study at the Thekwini College Centec Campus and was mentored by established chefs throughout her studies. One, in particular, who has been a huge influence, is Chef Justin Maharaj who she worked with at the Bean Bag Bahia restaurant in Umdloti, KwaZulu-Natal. They have remained in contact and he continues to mentor her.

“He advised me to have all my ingredients laid out before I start cooking. That way, you are well prepared before you begin the cooking process,” she says. Nokulunga explains that she likes cooking from scratch. “By doing so and using raw ingredients, you know exactly what’s going into your food. The fresh flavours mean there’s really no reason to add extra sweetness or salt.”

Her career highlight was cooking for well-known TV presenter and author Zanele Mbokazi. “I cooked my aromatic chicken and beef curry for her and she just loved it,” she recalls. 

With regard to her food preferences, Nokulunga likes eating simple food like a good, home-cooked cottage pie, and she is a meat-lover. “When I eat out, I enjoy grills above all else.” When asked what she doesn’t eat and will not prepare, her answer is prompt. “I don’t eat prawns and I don’t like preparing crab curry.”  And her comfort food is not what most people turn to — chocolate, cake or ice cream — Nokulunga chooses vegetables!

The delicious smell of lamb roasting in the oven conjures up memories of her childhood. “It reminds me of the Sunday family dinners we had growing up.” She adds that her mom’s specialty dish was lamb curry but that she also made a variety of other curries.

So what would be the quickest and easiest meal to prepare for unexpected guests? ‘A simple pasta!’ says Nokulunga. And the most complex recipe she was ever expected to prepare? Upper Michigan Pasties (a popular meat pie in the US state of Michigan).

She offers some useful advice for the aspiring home-chefs among us. She cautions not to make the common mistake of cooking beef, chicken or fish directly after removing it from the fridge. “Let it stand [for a while] before preparing it.” She also highlights the importance of letting meat defrost properly before cooking.

Downtime for Nokulunga, when she has it, not surprisingly includes watching cooking programmes on TV. Her dream is to open her own catering company one day and to invite Mi Casa to dinner so she can serve roast lamb rack with cashew nut mash and roasted seasonal veggies. Delish!

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