Last week I received an influx of email and facebook messages after watching a repeat of my episode of I am woman – Leap of Faith. Out of all the messages there’s a young man that stood out for me, he lives in Heidelberg and this is part of his message …..
“Sis’ wam I was watching your story on TV it really encouraged me not to give up my dreams for anything and that everything happens for a reason I am grateful that you shared it yanga inkosi ingakusikelela……….”
His name is Mile and he is originally from East London but now living in Soweto, he loves to cook and his main passion is music. He shares some of his recipes on his facebook for his friends. I was interested in a Steak and Kidney Pie recipe he prepared for his family last week, he gave me his permission to share it on this blog as well as his story. I prefer it when people tell their story in their own words, with all that said, I present to you one of Mzansi’s young home cooks and this is his story……..
“I highly appreciate Mzansi Style Cuisine for giving me this opportunity to share a part of my life. Mile as described by many is a shy guy (LOL!), but when you get to know him better he is the craziest character ever, well as I said that’s what people say. I know myself as a quiet person who loves his own company although I may act crazy at times. My twin (Hlumisa) and I were born in 1996 and bred in East London, Mdantsane Township to be precise which is in the Eastern Cape Province.
My birth name is Hlumile Siyoni but use the name Mile Ciyoni as a stage name since I am a musician. To give you more detail about the musical aspect of my life; I will be working on an album later on in 2015 with one of South Africa’s finest producers, Mpumi Dhlamini, who has worked with so many great artists such as LIRA. I hope the world is waiting for a bang and people can look forward to a jazzy, soulful, African, RnB-ish sound from the album.
Getting on to the kitchen side, my mom (Valencia), aunt (Vickey) and older brother (Sihle) have all added value to my hand when working with food. I learnt to cook from a very young age. I think my interest in pots arose when I was 9 years and it has been of interest for me to cook ever since. There are so many dishes I can prepare but I’ll name a few; Ulusu (tripe), Umngqusho (Samp), Casserole dishes, Pasta and Pasty dishes. The most popular traditional dishes I grew up consuming are; Umphokoqo, Samp and Beans with Tripe. My favourite dish is Macaroni and Cheese. When we go out with friends we usually buy items such as pizza, KFC, iKota, Cupcakes and Sandwiches but when it comes to lunchbox items a Peanut Butter and Jam Sandwich is a firm favourite.”
Well, that is the enthusiastic Mile Ciyoni in a nutshell for you, I have to say I love his passion for life, music and food and applaud his parents for letting him finish school first before he can fully pursue a career in music.
According to Mile this Steak and Kidney Pie recipe is very simple but his family enjoys it!
Follow Mile on twitter:
— Mile Ciyoni (@MileCiyoni) March 9, 2014
Mile Ciyoni’s Steak and Kidney Pie Recipe
Serves: 8 – 10
25ml oil for frying
1 big onion, chopped
2 garlic cloves, crushed
2 green or red chillies, chopped
500g beef strips
1 beef stock cube
5 small potatoes, peeled and cubed
2 big carrots, peeled and chopped
500g kidney (from your local butcher), cut into cubes
3 medium tomatoes, peeled and chopped
5ml (1tsp) dry mixed herbs
Salt to taste (optional)
Freshly ground black pepper, to taste
1or 2 packets of original pastry (depending on the size of your family)
- Heat oil in a large pan. Sauté onion, garlic and chilli until soft.
- Add beef strips, stirring well until browned.
- Add water and stock cube, bring to a boil. Simmer covered for 30 minutes or until beef strips are soft.
- Add potatoes, carrots and kidneys and continue cooking until cooked.
- Add tomatoes, mixed herbs, salt and pepper.
- Preheat oven to 180°C.
- Roll pastry on a floured surface until large enough to line a prepared baking dish.
- Spoon steak and kidney mixture into a baking dish. Roll out the remaining pastry and cover the pie. Brush with egg.
- Bake for 30 – 35 minutes.
- Serve with a salad.