The lazy cook’s Jozi
It all started with pap. Back when 30-year-old Mogau Seshoene was still way too small for her oversized apron, her mom showed her how to make this staple the Pedi way, which means using a whisk and wooden spoon to ensure that there isn’t a single lump in sight, only creamy white pap stiff enough to be moulded into rounds and served alongside meat and vegetables.
The rest of this pioneering cook’s journey into the world of traditional South African food is an inspiring tale of going out on a limb and staying true to her roots. Mogau was raised by her preacher
