Ballito Umhl - NOV 2020

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Flavours of Africa We were taken on a wonderful taste adventure when we attended the launch of Simbithi Fig Tree restaurant’s new menu recently. One of the most fascinating elements, however, was the influence of East African flavours introduced by senior sous chef, chef Godfrey Kinyanjui. We met up with him a few days later. Text: Leah Shone | Photograph of Godfrey: Clinton Friedman | Food photographs: Chris Allan Photo The menu features a range of snack platters, which are served with signature onion rings and shoestring fries 38 Get It • Ballito Umhlanga November 2020
hether you’re a Simbithi resident or a North Coast local who enjoys popping in now and then to enjoy a meal, there is a very strong chance that, at some point, you would’ve met the Fig Tree’s senior sous chef, chef Godfrey. You can’t miss him ... he always has a big, welcoming smile and a spotlessly clean chef’s outfit! Kenyan-born Godfrey has been working at Simbithi for 10 years. While executive chefs have come and gone over the years, Godfrey has been a comforting constant for both the kitchen staff and the loyal patrons of ‘The Fig’. We sat down for a cup of coffee with the incredibly humble 42-year-old chef. Godfrey grew up in Nairobi and discovered his love for cooking when he was just a young boy. One of six children, he spent much of his time in the kitchen with his mother before she passed away when he was just 12 years old. Then, he says, it was up to him to cook for his younger brothers. Chef Godfrey always has a beaming smile Chef Godfrey’s Stuffed Lamb Shoulder stuffed with Pimento, Dates and rolled in Dukkha Spice “I started experimenting with my mother’s recipes and really enjoying cooking.” Godfrey loved growing up in the country’s busy capital city, which he says is still one of the friendliest cities he’s ever known. After school, he completed a two-year travel and tourism diploma, before starting his own event and catering business, which is still running successfully, 20 years later, headed up by his brother. Losing his mother at a such a young age was very hard for Godfrey, but discovering his passion for food and cooking was, he says, somewhat of a silver lining. When a friend of his visited South Africa and told him about Durban, Godfrey’s interest was piqued. “I wanted to come to South Africa and qualify as a professional chef here. South Africa is considered the best country in Africa when it comes to chef training.” He came to Durban in 2004 and started his training at a chef’s college in West Street. After doing work November 2020 Get It • Ballito Umhlanga 39
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Ballito Umhl - NOV 2020

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