Lungile Makiza is a chef lecturer at Capsicum Culinary Studio’s Pretoria campus.

She reveals what Heritage Day means to her and shares the recipe for one of her favourite Heritage Day dishes, tshotlo which is a Setswana delicacy.

Do you know how you will be spending Heritage Day?
I will be at home with my husband and children. Our menu for the day will depend on the weather although I would really like to have tripe with umnqushu (samp and beans).

What does the day mean to you?
It’s that one day in the year where we all hype our heritage and show off our beautiful cultures. It is an exciting day that gets people together, great outfits are worn and we all eat amazing food that is reflective of our different cultures.

How do you define South African cuisine?
South African cuisine is a mixture of flavours that is as diverse as our dialects. From your Malay-influenced Cape cuisine to the more traditional mellow flavours of the Eastern Cape and Free State to the spicy Indian flavours of Durban. We’re all so diverse and it’s quite amazing.

What would be your perfect Heritage Day meal and who would you share it with?
My Heritage Day meal would be tripe with samp and beans. Or I would make tshotlo, a Setswana delicacy, accompanied by steamed bread.

What are your favourite three South African dishes and why?
As you have probably gathered, I absolutely love tripe. I could have it every week. I also love maotwana a kgogo (chicken feet) served with pap as well as sago pudding.

Lungile Makiza is a chef lecturer at Capsicum Culinary Studio's Pretoria campus.


1kg beef, bone-in (I use chuck shoulder)
2 tsp salt
¼ tsp black pepper
4 bay leaves
Beef stock, enough to cover the meat
Tomato puree
3 cloves of garlic
2 tsp fresh ginger


  1. Season the meat with salt and pepper.
  2. Place in in an oven proof pot; pour stock over the meat and add bay leaves. Cook in the oven for 2-3 hours
  3. Check on the meat after 2½ hours. If it falls off the bone easily, it’s about done. If it’s still clinging to the bone, give it some more time. The aim is to make sure it is tender and falling from the bone.
  4. When cooked, remove the meat from the oven.
  5. Serve with pap or with dombolo (steamed bread)

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