Latest / Anele and the Club on 947 / We are chatting Love & Lobola and new book with chef Neo Nontso

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We are chatting Love & Lobola and new book with chef Neo Nontso · Anele and the Club on 947

• 0:00
  Speaker 1: Wake up with a bang. Hey, wake up!
• 0:03
  Speaker 2: Anele and the Club on 947.
• 0:06
  Speaker 1: We have been talking about this.
• 0:08
  Speaker 2: This is the cookbook that everybody is trying to get
• 0:11
  Speaker 2: their hands on.
• 0:12
  Speaker 1: I personally have ordered 10 copies.
• 0:14
  Speaker 3: It looks amazing. I'm holding it in my hands.
• 0:17
  Speaker 1: Frankie, go and look there because there's pictures.
• 0:20
  Speaker 2: This is why you must always look good when you
• 0:21
  Speaker 2: go to Newa's events because there's a camera guy taking
• 0:24
  Speaker 2: photos and you just end up in her books.
• 0:25
  Speaker 3: I see so. I mean, obviously the book is called
• 0:28
  Speaker 3: Love and the Baller, right?
• 0:29
  Speaker 4: Yes.
• 0:29
  Speaker 3: So there's photos of both sides.
• 0:32
  Speaker 1: Love and labola.
• 0:33
  Speaker 3: But I just saw a picture of you at some,
• 0:34
  Speaker 3: at some, look at, look how fancy everyone looks in
• 0:37
  Speaker 3: this photo.
• 0:37
  Speaker 1: Dude, this is a, this is a book of notes.
• 0:39
  Speaker 1: It's a book of notes. She is in studio. It's
• 0:42
  Speaker 1: Nero Nanto Mabena. And you're actually done. I hope you
• 0:46
  Speaker 1: guys really love this recipe.
• 0:49
  Speaker 2: Affectionately known as Dine with Neo, Chef Neo Nonzo is
• 0:53
  Speaker 2: a self-taught cook, entrepreneur, social media sensation and food writer.
• 0:58
  Speaker 1: Chef Neo Nonzo.
• 0:59
  Speaker 4: Nonzo was raised in East London and grew up around
• 1:02
  Speaker 4: a family of exceptional cooks.
• 1:04
  Speaker 2: Love and Lobola, it is the new cookbook from award-winning
• 1:08
  Speaker 2: cookbook author Chef Neo Nonzo. And now she decided that
• 1:18
  Speaker 2: she's going to come with her second book, Love and Lobola.
• 1:21
  Speaker 1: Because in the space of a year, let me tell
• 1:23
  Speaker 1: you what she has done.
• 1:24
  Speaker 2: She got proposed to.
• 1:26
  Speaker 3: Yeah.
• 1:27
  Speaker 1: Then she got lobolad.
• 1:28
  Speaker 3: Right.
• 1:28
  Speaker 1: And then she got married.
• 1:30
  Speaker 2: Yes.
• 1:30
  Speaker 1: And then she had a baby. And then she released
• 1:32
  Speaker 1: the book.
• 1:33
  Speaker 3: That's more than I did in the past 12 months.
• 1:36
  Speaker 3: Can I just quickly mention this? Because I've said this before.
• 1:39
  Speaker 3: There are a few men that I'm jealous of.
• 1:41
  Speaker 2: Yeah.
• 1:41
  Speaker 3: Right. I try to be a better person. But her husband,
• 1:45
  Speaker 3: I am jealous of her husband. Because if you follow
• 1:48
  Speaker 3: Naya on Instagram, you'll see that it's just random Sunday morning.
• 1:53
  Speaker 3: And we're making some kind of incredible dish. And he
• 1:56
  Speaker 3: gets tasted.
• 1:57
  Speaker 1: Dude, all of it. It's a wonder how he stays
• 2:00
  Speaker 1: like so lean.
• 2:01
  Speaker 3: I don't know.
• 2:01
  Speaker 2: How do you guys do it now? Because you and him,
• 2:03
  Speaker 2: you guys are not rolling boppers. And you're eating all
• 2:06
  Speaker 2: the time.
• 2:06
  Speaker 1: First of all, good morning. Good morning.
• 2:09
  Speaker 3: Sorry, good morning.
• 2:10
  Speaker 4: Hi.
• 2:11
  Speaker 1: Gym, guys. You gym. What else do you do? You
• 2:15
  Speaker 1: eat and gym in between.
• 2:16
  Speaker 2: No, but it is said that fitness is made in
• 2:19
  Speaker 2: the kitchen, not in the gym. You guys are not
• 2:21
  Speaker 2: making fitness in the kitchen.
• 2:22
  Speaker 1: I eat healthy. I won't lie. But my husband eats
• 2:25
  Speaker 1: everything and anything. I'm also jealous of it.
• 2:27
  Speaker 5: Men generally, when they just eat everything and they stay skinny,
• 2:30
  Speaker 5: I don't know how it works.
• 2:31
  Speaker 2: You've mentioned this about, you know, eating healthy and making
• 2:34
  Speaker 2: nutritious meals being a priority for you. When you are
• 2:38
  Speaker 2: coming up with the recipe.
• 2:40
  Speaker 1: Is there like a way where you.
• 2:41
  Speaker 2: Are counting whether it's healthy or how many calories it is?
• 2:45
  Speaker 2: Do you care about our waist when you are making
• 2:47
  Speaker 2: sure that, you know, we are fed?
• 2:49
  Speaker 5: I haven't reached that stage yet of counting the calories
• 2:52
  Speaker 5: per se, but definitely there has to be a vegetable,
• 2:54
  Speaker 5: a crunch somewhere, or like even a healthy carb like
• 2:58
  Speaker 5: a potato.
• 2:59
  Speaker 1: Are potatoes healthy? Yes. It's a healthy carb. What's an
• 3:04
  Speaker 1: unhealthy carb?
• 3:05
  Speaker 3: Everything is healthy as long as you don't eat too
• 3:06
  Speaker 3: much of it.
• 3:07
  Speaker 1: Too much of it. Okay.
• 3:08
  Speaker 5: I suppose broccoli can also become unhealthy if you have like.
• 3:11
  Speaker 1: White sauce and cheese and... Okay, cool. Yeah, that's fine too.
• 3:16
  Speaker 3: Okay.
• 3:16
  Speaker 1: If you make mac and cheese out of it. This
• 3:19
  Speaker 1: is my cry.
• 3:20
  Speaker 2: Is that everything you guys are, everything you're making doesn't
• 3:23
  Speaker 2: strike me like it would, you know, keep my waist small.
• 3:26
  Speaker 1: It's hearty.
• 3:27
  Speaker 2: So like, how are you now going to then, you know,
• 3:30
  Speaker 2: off ramp and be nutritious?
• 3:33
  Speaker 1: Add more vegetables.
• 3:34
  Speaker 5: Like I said, like even when I'm saying mac and
• 3:37
  Speaker 5: cheese with broccoli, instead of using pasta.
• 3:40
  Speaker 1: Okay. That does help.
• 3:41
  Speaker 5: It literally breaks the carbs down completely with that kind
• 3:44
  Speaker 5: of dish. adding more vegetables to your meals, and also
• 3:47
  Speaker 5: portion control. You can't have so much big food. I
• 3:50
  Speaker 5: think when you start controlling your portions, then that's when
• 3:53
  Speaker 5: the waste goes smaller as well.
• 3:55
  Speaker 3: Yeah, I know that that's my problem. And you can't
• 3:58
  Speaker 3: blame me because I was just looking at the lamb
• 4:00
  Speaker 3: and tzatziki recipe.
• 4:02
  Speaker 1: Do you want all the lamb there?
• 4:05
  Speaker 3: That's one plate, man. I know there's three lamb chops,
• 4:08
  Speaker 3: but I would have all of them.
• 4:10
  Speaker 2: Now, tell us, why are cookbooks doing so well in
• 4:12
  Speaker 2: South Africa?
• 4:13
  Speaker 1: South Africans love to cook.
• 4:14
  Speaker 5: We've got a culture of cooking and most of our homes,
• 4:18
  Speaker 5: we grew up in the kitchen. We grew up cooking.
• 4:20
  Speaker 5: Our moms cooked, our grandmother cooked. And we do do
• 4:25
  Speaker 5: takeaways as well.
• 4:26
  Speaker 1: I would say for me.
• 4:27
  Speaker 5: Personally, South Africa has got some of the best food ever,
• 4:30
  Speaker 5: like in terms of our restaurant scenes and all of that.
• 4:32
  Speaker 5: In the same breath, we've got people that cook really
• 4:34
  Speaker 5: well in the kitchen, like our moms, our grandmothers, even
• 4:38
  Speaker 5: our fathers sometimes.
• 4:39
  Speaker 1: Can you cook, Frankie?
• 4:41
  Speaker 3: Look, if you've got a nice recipe, which is why
• 4:43
  Speaker 3: I love what I'm looking at at the moment, right?
• 4:45
  Speaker 3: I can follow a good recipe. Your recipes are easy
• 4:48
  Speaker 3: to follow. I've done some of them online, the ones
• 4:49
  Speaker 3: you've posted. What I love here, and I think this
• 4:52
  Speaker 3: is part of the conversation we're going to have today.
• 4:54
  Speaker 3: The book is Love and the Baller, right? But what
• 4:56
  Speaker 3: I love is you've got sections of like cooking for
• 4:58
  Speaker 3: his parents, for example, right? And because you spend so
• 5:03
  Speaker 3: much time cooking for people around you, are there certain,
• 5:06
  Speaker 3: like with his parents … it's not dishes that they love,
• 5:10
  Speaker 3: but immediately you go, this is the kind of dish
• 5:11
  Speaker 3: I'm going to cook for his parents. Whereas if it
• 5:14
  Speaker 3: was my family, it would be different.
• 5:16
  Speaker 2: Yes.
• 5:17
  Speaker 5: I always tell people, when you cook for someone, get
• 5:18
  Speaker 5: to know them first. Because you can't make a dish
• 5:21
  Speaker 5: if I don't know what Frankie likes. And I'm just like,
• 5:24
  Speaker 5: I want to impress Frank. How am I going to
• 5:25
  Speaker 5: impress Frankie if I don't know what he likes to eat?
• 5:27
  Speaker 1: You know what I'm saying? So I had to get
• 5:28
  Speaker 1: to know his parents first.
• 5:29
  Speaker 5: I had to, without me even meeting them, I had
• 5:31
  Speaker 5: to ask MK, what do your parents like to eat?
• 5:34
  Speaker 5: What kind of food are they used to? And then
• 5:37
  Speaker 5: kind of, Cook for them.
• 5:39
  Speaker 3: But with your own, obviously you're adding your own style.
• 5:41
  Speaker 3: With my own flair.
• 5:42
  Speaker 1: Of course. Of course. If they say they like oxtail,
• 5:45
  Speaker 1: I'm making a gnocchi. You know what I'm saying?
• 5:47
  Speaker 4: Oh.
• 5:47
  Speaker 3: Okay.
• 5:48
  Speaker 1: Oxtail gnocchi because then there's a little bit of potato. Right.
• 5:51
  Speaker 1: You get those healthy carbs.
• 5:52
  Speaker 2: And also, you know, because think about it, oxtail gnocchi
• 5:56
  Speaker 2: is actually oxtail potato and dumplings.
• 5:58
  Speaker 1: Exactly.
• 5:59
  Speaker 2: So now you're just making it a lot fancier.
• 6:03
  Speaker 3: Yep.
• 6:03
  Speaker 2: Where do you find people get it wrong when we
• 6:06
  Speaker 2: try to.
• 6:06
  Speaker 1: Be too fancy?
• 6:08
  Speaker 5: Yo, when you're taking these traditional recipes like oxtail and
• 6:11
  Speaker 5: stuff and now you're evolving it.
• 6:13
  Speaker 1: You're making an oxtail puree.
• 6:14
  Speaker 5: Why?
• 6:15
  Speaker 1: What's this? I'm sorry. Why is this happening? Why is
• 6:19
  Speaker 1: my oxtail pureed?
• 6:20
  Speaker 5: I'd like to see I feel like even an oxtail
• 6:22
  Speaker 5: gnocchi is too much because it's deboned.
• 6:24
  Speaker 1: Already, we're eating the oxtail for the bone.
• 6:27
  Speaker 2: Yes.
• 6:27
  Speaker 1: Now, you're already doing too much.
• 6:29
  Speaker 5: But now, if you're going to puree it, it's also like,
• 6:31
  Speaker 5: please don't puree my oxtail.
• 6:32
  Speaker 1: You know what I hate?
• 6:33
  Speaker 5: That thing called prawn bisque, where the prawn is... You
• 6:36
  Speaker 5: don't eat prawns, but when.
• 6:37
  Speaker 1: The prawn is like.
• 6:38
  Speaker 3: It's just the sauce. It's just the sauce.
• 6:39
  Speaker 1: And I'm just like, where's my prawn?
• 6:41
  Speaker 3: Exactly. So, they've used the flavor of the prawns to
• 6:45
  Speaker 3: create a little sauce.
• 6:46
  Speaker 1: Beautiful sauce, though.
• 6:47
  Speaker 5: But... For me, personally, I'd like to see the prawn,
• 6:52
  Speaker 5: like put a prawn on top, you know, and then
• 6:53
  Speaker 5: add the.
• 6:54
  Speaker 1: The bisque underneath. Bisque.
• 6:57
  Speaker 3: Okay.
• 6:57
  Speaker 1: Bisque. That's the word.
• 7:00
  Speaker 2: Because I find that with South Africans, we want the
• 7:05
  Speaker 2: experience of like taking the meat down.
• 7:08
  Speaker 1: I don't know.
• 7:08
  Speaker 2: Like, for instance, Frankie, you like a lamb chop, right?
• 7:11
  Speaker 2: Why do you like a lamb chop? Because the meat
• 7:13
  Speaker 2: is delicious, yes, but it's because it lives so close
• 7:15
  Speaker 2: to the bone, right?
• 7:16
  Speaker 3: Correct, because it's got flavor.
• 7:17
  Speaker 2: Yes, and that's where the flavor is. So the experience
• 7:20
  Speaker 2: of you, it almost makes you feel like a hunter, right?
• 7:22
  Speaker 2: Like you are the one that hunted this meat down.
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  Speaker 3: Like a real man.
• 7:25
  Speaker 2: Like a real man, because you are like fighting the
• 7:27
  Speaker 2: meat of the bone.
• 7:28
  Speaker 1: So now if you're going to have.
• 7:29
  Speaker 2: A deboned, a T-bone steak, to me, you're becoming too fancy.
• 7:33
  Speaker 2: You're going too far, because the point of a T-bone
• 7:35
  Speaker 2: steak is I want the bone there.
• 7:37
  Speaker 1: I've never heard of a deboned T-bone steak.
• 7:39
  Speaker 3: Well, sometimes they cut it off. And then you sirloin
• 7:41
  Speaker 3: and fillet. They'll bring you the piece of sirloin and
• 7:43
  Speaker 3: the fillet separately because they don't think that you want
• 7:46
  Speaker 3: the bone. That's very, you know what I'm saying, like
• 7:50
  Speaker 3: very archaic to have the bone.
• 7:52
  Speaker 2: So this is a brand new cookbook that's out. It's
• 7:54
  Speaker 2: her second cookbook. It's called Love and Lobola. Inside the book,
• 7:56
  Speaker 2: she speaks about cooking for her now husband for the
• 8:00
  Speaker 2: first time and cooking for his parents. And then the
• 8:03
  Speaker 2: Lobola weekend, the foods that she made when her husband's
• 8:07
  Speaker 2: family brought the cows.
• 8:08
  Speaker 4: Right.
• 8:09
  Speaker 2: It's the entire love story, you know, from first meeting
• 8:12
  Speaker 2: to things that they did for each other. So there's
• 8:15
  Speaker 2: a novel inside recipes and I find the entire offering
• 8:20
  Speaker 2: to be quite original.
• 8:21
  Speaker 3: What I love is, like you say, it's the story
• 8:23
  Speaker 3: that's weaved through, right? So this love story that has
• 8:27
  Speaker 3: got these touch points of food. And Hane has interpreted
• 8:30
  Speaker 3: those moments. I love that.
• 8:32
  Speaker 2: So on the way, and you can jump in on
• 8:34
  Speaker 2: this and send us a voice.
• 8:37
  Speaker 1: Note, 084-00-00-947. Your question that we're asking you is, who
• 8:41
  Speaker 1: have you been nervous to cook for?
• 8:43
  Speaker 3: And why?
• 8:44
  Speaker 1: You like me?
• 8:45
  Speaker 2: Frankie, who have you been nervous to braai for?
• 8:47
  Speaker 4: Right.
• 8:47
  Speaker 1: Do you know what I'm saying?
• 8:48
  Speaker 3: Why?
• 8:49
  Speaker 1: Who is this person? Because this is what the book
• 8:50
  Speaker 1: tackles as.
• 8:51
  Speaker 2: Well, is those nerves of having to put your best
• 8:54
  Speaker 2: foot forward in serving and feeding people. And I just
• 8:58
  Speaker 2: want to understand, I want to get into the psyche
• 9:00
  Speaker 2: of who and why.
• 9:02
  Speaker 1: And then now you as well, think about this.
• 9:04
  Speaker 2: Outside of your husband's parents and the Lobola weekend and
• 9:08
  Speaker 2: your husband.
• 9:09
  Speaker 1: Who else have you been nervous to cook for? Think
• 9:13
  Speaker 1: about it.
• 9:15
  Speaker 2: And then when we come back, we're going to chat
• 9:17
  Speaker 2: about that.
• 9:18
  Speaker 4: I was nervous to cook for my ex-girlfriend because she's
• 9:22
  Speaker 4: a chef. And yeah, as you can imagine. And I
• 9:26
  Speaker 4: was right, it turns out, because she critiqued my food
• 9:29
  Speaker 4: like it was Hell's Kitchen.
• 9:30
  Speaker 1: She's not a nice person. Oh, my word.
• 9:34
  Speaker 4: Shame.
• 9:34
  Speaker 1: Shame.
• 9:36
  Speaker 3: Well, I mean, sorry, I'm going through the book. It's
• 9:39
  Speaker 3: called Love and Libola, by the way, if you want
• 9:41
  Speaker 3: to buy it. There's the chapters on obviously different points
• 9:44
  Speaker 3: of Nao's love journey with her husband. Her husband has
• 9:47
  Speaker 3: big brass ones. Let me tell you why. These are
• 9:50
  Speaker 3: the meals, the first meals he made for me. And
• 9:54
  Speaker 3: you say that he didn't believe that you were a
• 9:56
  Speaker 3: chef when he met you.
• 9:57
  Speaker 1: No, he didn't.
• 9:57
  Speaker 3: He didn't believe you could cook.
• 9:58
  Speaker 4: Nope.
• 9:58
  Speaker 1: He actually dismissed it.
• 10:00
  Speaker 3: Exactly. He was like, no, she can't cook. So he
• 10:02
  Speaker 3: started cooking every night for her, which I think that's
• 10:05
  Speaker 3: big for us.
• 10:06
  Speaker 1: That's brave. That's brave.
• 10:07
  Speaker 3: But listen to the kind of things that he cooked
• 10:09
  Speaker 3: because I think that's wonderful. Cozy spring onion soup, fresh
• 10:13
  Speaker 3: French toast with waffles. He's got a herby lamb. He's
• 10:16
  Speaker 3: got an Asian egg fried rice with prawns. Creamy Chakalaka pasta.
• 10:22
  Speaker 3: I feel like you've added to his recipe.
• 10:24
  Speaker 1: I think I added some spice.
• 10:25
  Speaker 3: No, because when I read creamy chakalaka pasta, I was like,
• 10:29
  Speaker 3: this man was taking chakalaka from a tin and pouring
• 10:31
  Speaker 3: it with some chicken in a bowl.
• 10:32
  Speaker 1: That's exactly what he did. Read the recipe.
• 10:35
  Speaker 5: Like exactly what he did. Because that chapter for me
• 10:37
  Speaker 5: is for lazy boys. There's actually a recipe there called,
• 10:41
  Speaker 5: the last one is actually called the lazy boy beer bread.
• 10:44
  Speaker 3: Yes.
• 10:45
  Speaker 1: Yes, where he just literally.
• 10:46
  Speaker 5: Hoys flour and beer and this bread.
• 10:49
  Speaker 1: Literally two ingredients.
• 10:50
  Speaker 5: So even that Chakalaka pasta is a tin of Chakalaka
• 10:53
  Speaker 5: into a pot and then he blends it and he
• 10:55
  Speaker 5: puts it into a pasta. It tastes absolutely delicious. But
• 10:58
  Speaker 5: when you think about it, the Chakalaka tin has actually
• 11:01
  Speaker 5: got the herbs.
• 11:01
  Speaker 1: It's got the onion, it's got the spices, it's got
• 11:03
  Speaker 1: everything in the flavor.
• 11:04
  Speaker 5: All you have to do is blend it up and
• 11:05
  Speaker 5: add some seasoning and Bob's your uncle.
• 11:07
  Speaker 3: There we go.
• 11:08
  Speaker 2: When did your husband give you the nod and he
• 11:11
  Speaker 2: was convinced that, okay, this girl can cook?
• 11:13
  Speaker 5: The very first time. Because he had been cooking for
• 11:18
  Speaker 5: me for so long. And I was just like, no,
• 11:21
  Speaker 5: I'm not even going to... I'm not going to think
• 11:22
  Speaker 5: about this. I already know what to take out. What
• 11:24
  Speaker 5: meal to do. To just show him that I can cook.
• 11:27
  Speaker 5: Please sit down and.
• 11:28
  Speaker 1: Leave me alone.
• 11:29
  Speaker 3: Like I said, don't interrupt your enemy when they're making mistakes.
• 11:32
  Speaker 1: When they're making mistakes.
• 11:33
  Speaker 3: Right.
• 11:33
  Speaker 1: So what did you finally make him? I made him oxtail.
• 11:36
  Speaker 1: I made him oxtail. In a beautiful scuff tin. And
• 11:40
  Speaker 1: I was like, don't even eat it here. You know,
• 11:41
  Speaker 1: you got to go home. Go back to your place.
• 11:43
  Speaker 1: Go back to your place.
• 11:44
  Speaker 2: Sit down.
• 11:45
  Speaker 1: And sit down.
• 11:45
  Speaker 2: And.
• 11:46
  Speaker 5: Funny enough, he actually went to his friend's house and
• 11:49
  Speaker 5: he took the scuffed in there. And I was thinking
• 11:51
  Speaker 5: to myself, what if it was bad? Now there's a crowd,
• 11:53
  Speaker 5: you know?
• 11:57
  Speaker 1: So he ate it and he texted me. He's like, girl,
• 11:59
  Speaker 1: you can cook, cook. Thank you.
• 12:02
  Speaker 2: From no's all around to yes's all around. Who else
• 12:05
  Speaker 2: have you been nervous to cook for?
• 12:07
  Speaker 1: My mother. Your own mother?
• 12:09
  Speaker 5: So my first book actually was, my mom taught me
• 12:12
  Speaker 5: how to cook. My passion for food comes from my
• 12:15
  Speaker 5: mom loving to be in the kitchen.
• 12:16
  Speaker 1: She taught us how to cook.
• 12:18
  Speaker 5: So when I dropped the first book, and because she was,
• 12:22
  Speaker 5: I think she was staying in Cape Town. I was
• 12:23
  Speaker 5: staying in Joburg. So I hadn't seen her. And now
• 12:26
  Speaker 5: the book is out and she wants, she's coming to
• 12:28
  Speaker 5: my house and she wants to eat. And I've, I've
• 12:30
  Speaker 5: branded myself as someone who learned to cook from her.
• 12:32
  Speaker 5: And now I have to actually make the meals. And
• 12:35
  Speaker 5: she was there like, oh, okay, so what are.
• 12:37
  Speaker 1: You going to make? I was like, oh my gosh,
• 12:39
  Speaker 1: it's actually happening.
• 12:40
  Speaker 5: And now I don't know which one to choose because
• 12:42
  Speaker 5: if I do it wrong, she's probably.
• 12:43
  Speaker 1: And my mom was a very big critique. She's always
• 12:45
  Speaker 1: going to be like, this is not the way we
• 12:48
  Speaker 1: made it. You did something here. Oh, this is not right.
• 12:51
  Speaker 1: So I was very nervous, but I pulled it off.
• 12:54
  Speaker 1: She enjoyed the food. She might have said a few...
• 12:57
  Speaker 1: If you could say... If you point us... In future...
• 13:01
  Speaker 1: In future.
• 13:02
  Speaker 2: Please endeavor to do it this way. Okay, so I
• 13:06
  Speaker 2: like this because your first cookbook was all about the
• 13:08
  Speaker 2: meals that we love from you on Instagram, right? And
• 13:11
  Speaker 2: we really fell in love with your cooking on Instagram
• 13:13
  Speaker 2: during COVID times.
• 13:14
  Speaker 3: That's right.
• 13:14
  Speaker 1: Lockdown, she was.
• 13:15
  Speaker 2: helping us make KFC, all of the things that we
• 13:17
  Speaker 2: missed and we couldn't go out and get in the streets,
• 13:19
  Speaker 2: she was helping us make. And then this one is
• 13:21
  Speaker 2: such a personal, you know, ode to the journey of
• 13:25
  Speaker 2: like dating, getting married, having a baby, the entire Lobola process,
• 13:30
  Speaker 2: two families coming together.
• 13:32
  Speaker 1: Now that you speak about your.
• 13:33
  Speaker 2: Mom, could we see the next cookbook being you and
• 13:37
  Speaker 2: your mom teaming up in the kitchen?
• 13:39
  Speaker 5: Ooh, let me tell you something weird. My mom doesn't
• 13:43
  Speaker 5: cook anymore. Yeah, my mom taught us all to cook.
• 13:47
  Speaker 5: Found herself a lovely husband that can cook.
• 13:49
  Speaker 1: I was about to say, she found herself a white
• 13:52
  Speaker 1: man and she upgraded. She was like, cheers. She's like,
• 13:56
  Speaker 1: I'm not doing this anymore. That's for you guys.
• 13:58
  Speaker 5: The most you'll do is boil some broccoli or steam
• 14:02
  Speaker 5: some broccoli. But she's just like, you know, I'm not
• 14:05
  Speaker 5: doing the whole chopping and making a sauce thing.
• 14:07
  Speaker 1: It's not my thing, which is great.
• 14:09
  Speaker 5: I love it for her because she's cooked all her
• 14:11
  Speaker 5: life and she's left us with such amazing recipes.
• 14:14
  Speaker 1: Because, I mean, she cooked for five kids.
• 14:16
  Speaker 5: She cooked for five kids and then taught them how
• 14:18
  Speaker 5: to cook and never cooked.
• 14:20
  Speaker 2: So if she taught your other sisters how to cook,
• 14:23
  Speaker 2: do they cook as well as you?
• 14:24
  Speaker 1: I wouldn't know. They refuse to cook for me. Ask them.
• 14:28
  Speaker 3: I wouldn't cook for her. Like, I'm not inviting Nao
• 14:30
  Speaker 3: to my house to come and taste my cooking.
• 14:32
  Speaker 1: They call me, though, and say, sis, I'm making this.
• 14:34
  Speaker 1: What must I do?
• 14:35
  Speaker 5: And I'm like, you even advanced to making things like
• 14:39
  Speaker 5: pizza from scratch and you haven't invited me.
• 14:42
  Speaker 1: They're like, I must cook for you. No, my food
• 14:44
  Speaker 1: is for home. It's for my home only.
• 14:45
  Speaker 3: That's who I'd be stressed for. I'd be stressed to
• 14:47
  Speaker 3: cook for Nao. I'll be honest. That would stress me out.
• 14:50
  Speaker 2: Okay, so what makes this book so special? Because there
• 14:54
  Speaker 2: are Like I say, cookbooks do so well in South
• 14:57
  Speaker 2: Africa that everyone's got one, right? If you go to
• 15:00
  Speaker 2: Exclusive Books and, you know, you go to Woolworths, which,
• 15:03
  Speaker 2: by the way, I love their cookbook offerings as well,
• 15:06
  Speaker 2: is that they're just all there and they're all jumping
• 15:08
  Speaker 2: out at you. What makes Nero's one, Love and Lobola,
• 15:11
  Speaker 2: you know, stand out more than the other ones? Outside
• 15:14
  Speaker 2: of the presentation, how beautiful the pictures are and, you know,
• 15:17
  Speaker 2: how strong the book is. It's a hard copy and
• 15:20
  Speaker 2: it's durable and it can be a great gift.
• 15:22
  Speaker 1: What makes yours special? My book is for readers, real readers.
• 15:26
  Speaker 5: I've got a story in there that I'd like everyone
• 15:28
  Speaker 5: to read. Every time someone says they've bought my book,
• 15:32
  Speaker 5: my next thing is please make sure you read it.
• 15:35
  Speaker 1: Don't just cook from it. Make sure you read it.
• 15:37
  Speaker 5: In fact, even if you read it only and just
• 15:39
  Speaker 5: leave it there, I'd be very happy. I would have
• 15:41
  Speaker 5: done my job. Because I want you to take home
• 15:43
  Speaker 5: the fact that love exists in everything we do. And
• 15:47
  Speaker 5: I feel like my story is a very good place
• 15:52
  Speaker 5: to start. to understand that love exists in everything. And
• 15:56
  Speaker 5: I feel like it's a, it's a great story to
• 15:59
  Speaker 5: share and I'd like everyone to know about it.
• 16:01
  Speaker 3: I've been obviously perusing it now over the last hour.
• 16:04
  Speaker 3: It's like Nao's autobiography through food, right? Because everything, like
• 16:11
  Speaker 3: she says, there's little paragraphs everywhere about why the dish
• 16:13
  Speaker 3: is here, where it comes from, who it's for, who
• 16:16
  Speaker 3: she learned it from. I feel like I know your
• 16:18
  Speaker 3: husband better now. I know his parents, never met his parents.
• 16:21
  Speaker 3: But just judging by what they eat, I'm like, that's cool.
• 16:24
  Speaker 3: They've got some amazing dishes that they love. Exactly.
• 16:26
  Speaker 2: Do you know what I love about listening to you, Frankie,
• 16:28
  Speaker 2: when you speak about you and your girlfriend and your
• 16:30
  Speaker 2: night routines and you guys cooking together is that it's
• 16:33
  Speaker 2: become such an integral part of your relationship. You guys
• 16:36
  Speaker 2: cooking together, deciding what you're going to eat. Would you
• 16:38
  Speaker 2: find that this book is like a great bonding experience
• 16:42
  Speaker 2: for couples as well, where they can, you know, have
• 16:45
  Speaker 2: something that they decide that they're going to do weekly
• 16:47
  Speaker 2: and pick a recipe from Neowa's book, read about the love,
• 16:50
  Speaker 2: read about the relationship and all of that.
• 16:52
  Speaker 3: Absolutely. And I think to Nao's point, right? So firstly,
• 16:55
  Speaker 3: it looks amazing. I was going to ask you, how
• 16:57
  Speaker 3: do you get the food to look this good on pictures?
• 17:00
  Speaker 3: Because the pictures are incredible, right?
• 17:02
  Speaker 1: It's such a process.
• 17:03
  Speaker 3: And obviously your nails are always done because her hands
• 17:05
  Speaker 3: are in many of these pictures. so that's amazing but
• 17:08
  Speaker 3: so many of the recipes are not they're not incredibly
• 17:11
  Speaker 3: tough like I can see oh no I can make
• 17:13
  Speaker 3: I can make this recipe you know I'm often I'm
• 17:16
  Speaker 3: intimidated by cookbooks and and there's a little challenge I'm
• 17:20
  Speaker 3: going to get this book because there's a challenge at
• 17:22
  Speaker 3: the end of the book about the lamb that keeps
• 17:26
  Speaker 3: on giving and now it's December it's their December.
• 17:29
  Speaker 1: Tradition yes we slaughter a sheep.
• 17:31
  Speaker 3: Right and then obviously it carries through everything on the
• 17:34
  Speaker 3: sheep I'm going to I'm taking this as a challenge
• 17:38
  Speaker 3: for this December. I'm going to do exactly this. I'm
• 17:40
  Speaker 3: going to cook the whole sheep because there's how to
• 17:42
  Speaker 3: cook every little piece and all the dishes that are
• 17:44
  Speaker 3: connected to that. I feel like that's a challenge for
• 17:47
  Speaker 3: 2026 Frankie.
• 17:48
  Speaker 5: And there's like a whole anatomy of the sheep there
• 17:51
  Speaker 5: to see where you find each piece of it.
• 17:53
  Speaker 1: Like nothing goes to waste.
• 17:54
  Speaker 5: And the reason why it's called the lamb that keeps
• 17:56
  Speaker 5: giving is because we slaughtered this big sheep, put it
• 17:59
  Speaker 5: in the freezer, store it for the entire December.
• 18:01
  Speaker 1: That's what it's for.
• 18:02
  Speaker 5: And then in like February or March the next year.
• 18:05
  Speaker 1: there's like a.
• 18:06
  Speaker 5: Little piece of a chop there that you keep finding
• 18:08
  Speaker 5: and i keep saying and you know beginning of the
• 18:11
  Speaker 5: year there's no money so you find that that those
• 18:13
  Speaker 5: six lamb chops that you forgot to make and you're
• 18:16
  Speaker 5: just like this is the lamb that keeps giving okay.
• 18:19
  Speaker 2: Two questions before we let you go one uh you
• 18:22
  Speaker 2: had a baby four weeks ago she's a new mom
• 18:26
  Speaker 2: she's a new.
• 18:26
  Speaker 1: Mom congratulations have you released the name to the.
• 18:29
  Speaker 5: Public I wasn't hiding it. His name is Kawe. Prince
• 18:33
  Speaker 5: Kawe Mabena.
• 18:34
  Speaker 1: Which means?
• 18:35
  Speaker 5: Which means our little hero.
• 18:39
  Speaker 1: Our brave boy.
• 18:40
  Speaker 2: What are you most excited for him to grow up
• 18:42
  Speaker 2: one day.
• 18:43
  Speaker 1: And eat that is your recipe?
• 18:46
  Speaker 5: I'm excited to see his excitement for meat. I know
• 18:48
  Speaker 5: he's going to be a meat eater.
• 18:51
  Speaker 3: Runs in the family.
• 18:53
  Speaker 5: And the reason why I say meat is because meat
• 18:55
  Speaker 5: is such a tough, piece of food right and every
• 19:00
  Speaker 5: time I see online a baby eating meat I'm so
• 19:02
  Speaker 5: fascinated that how do they know instinctively to eat meat
• 19:06
  Speaker 5: I feel like their first thing should be like a
• 19:09
  Speaker 5: soup since they come from milk you know what I'm
• 19:11
  Speaker 5: saying and.
• 19:11
  Speaker 1: They're there with like a lamb chop and I'm just.
• 19:14
  Speaker 2: Like what's going on and they're like I've seen like
• 19:19
  Speaker 2: little babies eat like drumsticks it's.
• 19:22
  Speaker 5: Fascinating right why are you biting through flesh like that Okay.
• 19:26
  Speaker 1: Next question.
• 19:27
  Speaker 2: What has been the most beautiful thing for you about marriage?
• 19:32
  Speaker 5: It's been relying on someone and having someone that's reliable.
• 19:37
  Speaker 3: Oh, that's good.
• 19:38
  Speaker 5: It's very, very... It's one of my highlights that I
• 19:41
  Speaker 5: love about being married to my husband.
• 19:44
  Speaker 2: So, yeah, that's that's the thing you have to find
• 19:47
  Speaker 2: somebody that's reliable it's specifically.
• 19:49
  Speaker 5: That's why i said it's it's literally having someone who's
• 19:52
  Speaker 5: reliable some people are not reliable but you still marry
• 19:54
  Speaker 5: them you still marry them you stick with them yeah
• 19:56
  Speaker 5: reliable is making a phone call saying i'm stuck somewhere
• 19:59
  Speaker 5: or this is happening and you know it's sorted you
• 20:00
  Speaker 5: don't have to double guess You don't have to second
• 20:03
  Speaker 5: guess it or even make a... You know, you make
• 20:06
  Speaker 5: a plan B because you're like, ah, he's probably going
• 20:08
  Speaker 5: to do it, but let me organize... Let me ask
• 20:10
  Speaker 5: somebody else.
• 20:10
  Speaker 1: Let me ask somebody else in the meantime in case
• 20:12
  Speaker 1: it fails. It never fails.
• 20:14
  Speaker 2: But I suppose you also have to let go of
• 20:16
  Speaker 2: that as well because if you come from a place
• 20:17
  Speaker 2: where people constantly let you down, even if you find
• 20:19
  Speaker 2: somebody reliable, it's difficult to release the power over.
• 20:23
  Speaker 1: It is, especially if you're reliable yourself.
• 20:25
  Speaker 3: Yeah.
• 20:26
  Speaker 1: If you are the reliable source because now.
• 20:29
  Speaker 5: I suffer with that a lot. I just want to
• 20:31
  Speaker 5: take over everything and take control because I have this
• 20:34
  Speaker 5: bad habit of saying when I do it, it's going
• 20:36
  Speaker 5: to come out better. So being with my husband has
• 20:38
  Speaker 5: taught me to actually take a step back and let
• 20:40
  Speaker 5: him do things and take.
• 20:43
  Speaker 3: It the way it is.
• 20:44
  Speaker 1: Who should buy the book?
• 20:46
  Speaker 5: Everyone should buy the book. If you're looking for a
• 20:49
  Speaker 5: coffee table book, this is your book. It's a hard copy.
• 20:52
  Speaker 5: It's very nice and steady. It's a beautiful cover. It
• 20:55
  Speaker 5: celebrates our South African tradition. And there's an amazing lamb
• 20:59
  Speaker 5: rack on the cover. So if you're interested in that,
• 21:02
  Speaker 5: please do buy it. And also the person who wants
• 21:04
  Speaker 5: to cook, the person who wants to learn to cook,
• 21:06
  Speaker 5: the person who wants to learn what to make on
• 21:08
  Speaker 5: date night, the person who wants to learn what to
• 21:10
  Speaker 5: cook for their husband, what to cook for their wife,
• 21:12
  Speaker 5: what meals to make for her for the first time,
• 21:14
  Speaker 5: what meals to make for him for the first time.
• 21:16
  Speaker 5: And someone who just wants to celebrate South Africa with
• 21:19
  Speaker 5: a little bit of a flair with other ingredients and
• 21:22
  Speaker 5: recipes from all over the world as well.
• 21:25
  Speaker 1: It's a must-have. It truly is. There we go.
• 21:28
  Speaker 3: Love and Libola is the book. In shops, everywhere.
• 21:30
  Speaker 1: Everywhere. It's available on Takealot, Wordsworth, Bargain Books, Lude. Everywhere.
• 21:37
  Speaker 2: Woolworths has also got it, innit?
• 21:39
  Speaker 1: I hope so. They should have it by now. Okay,
• 21:41
  Speaker 1: there we go. The book is out. It is a
• 21:43
  Speaker 1: great gift.
• 21:44
  Speaker 2: And going into the festive season, this is something that
• 21:47
  Speaker 2: many people are going to be so happy to find
• 21:49
  Speaker 2: at the bottom of the Christmas tree.
• 21:50
  Speaker 1: Her name is Nero Nansomabeno. Back to making your morning.
• 21:56
  Speaker 1: Back on Nellie and the Club. I love this show.
• 21:59
  Speaker 2: On 947.