2 cups self-raising flour
1 tsp baking powder
Pinch of salt
½ cup butter or margarine
1 cup brown sugar
3 overripe bananas, mashed
1 banana sliced lengthways, to garnish
When I was growing up, my Saturday mornings began with the smell of my mother’s banana bread filling the house, forcing my sister and me to get out of bed. To this day, the smell conjures up nostalgia and fond memories of my parents’ house in the small township of Mankweng, Limpopo. The only time I have my tea black with no sugar is when it’s accompanied by the nutty, sweet taste of banana bread and margarine. The bread has always been the star. My mother still indulges me by baking this favourite for me each time I’m home for a visit, so it’s no surprise that this was one of the recipes I absolutely wanted to share.
Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.
In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.
Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.More About The Author
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