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Johannesburg is a food lover’s dream. There’s no shortage of spaces serving good food with quality ingredients. So, when something comes along that promises something a little different, something that speaks to the soil we walk on, you can always count me in.
This past weekend, Ibhodwe Shandis brought a 7-course indigenous African tasting experience to The Cooking Studio in Johannesburg North. As promised, it was more than just a meal; it was a narrative on a plate.
For someone with Zulu heritage, there is a specific kind of magic in seeing the staples of your childhood treated with the reverence usually reserved for French truffles or Japanese Wagyu.
Reimagining the roots
The craft of Chef Lani and his team was on full display, proving that homegrown doesn't have to mean simple. The menu was a masterclass in elevation, taking ingredients like amadumbe, amasi, and amahewu and refining them with the hallmark finesse of a great chef.
While the plating was beautiful and the flavours perfectly balanced, every bite remained heartwarming and grounded, leaving me feeling a little nostalgic. It felt like a journey through a landscape that was both familiar and entirely new.
The standout courses
While the entire seven-course progression was seamless, a few dishes stood out as true icons of the afternoon:
- Smoke on Skin: A delicate wood-smoked fish topped with snails and paired with African basil and chilli butter that bridged the gap between rustic fire-cooking and fine dining. This was one of those dishes that had me hoping for a blackout so I could lick the bowl.
- Roots in Silk: This was a revelation in texture, turning the humble amadumbe (yam) into a velvet-smooth experience, sitting in an Italian-style passata topped with the savoury crunch of onion ash. Another one of those lick-the-plate moments.
- Milk & Acid: A daring play on amasi (fermented milk) and seasonal fruit that challenged the palate while remaining deeply comforting.
A masterclass in pairing
The experience was further elevated by a collaboration with Thistle and Weed. In what can only be described as a masterclass in food and wine pairing, each dish found its liquid soulmate. Perhaps the biggest surprise of the day?
Leaving with a newfound, deep-seated respect for Riesling. Its acidity and floral notes blended perfectly with the indigenous spice profiles, proving that South African heritage flavours have a sophisticated place at any global table.
The verdict
Ibhodwe Shandis didn't just serve lunch; they served a reminder that our indigenous ingredients are world-class. Chef Lani is definitely one to watch, a culinary storyteller who understands that the best way to the heart is through a plate that feels like home, but looks like the future.
Wherever this team pops up next, you can bet I’ll be first in line.
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