The joys and mishaps of becoming a millennial who can actually cook

From a kitchen disaster with amagwinyas to becoming The Kasi Cook, this final column shares lessons learnt, cooking insights and a prawn cocktail recipe

- Ray Mahlaka

Amazing vetkoek mix

I said farewell in February when I left Daily Maverick after five incredible years. After signing off, the folks at Daily Maverick were gracious enough to allow me to keep my food column going.

It was an act of kindness that gave me the chance to stay connected with readers and explore new culinary ideas. It meant I could continue sharing recipes, stories and insights without interruption, keeping the conversation about food alive and vibrant.

This will be my last column, as I am now exploring a new career opportunity.

With your patience and indulgence, I'd love to reflect on how this column was born.

In mid-2024, I had an intense craving for amagwinyas (or vetkoek), a much-treasured food in South Africa that is personal to me.

Growing up in Soweto in the early 1990s, amagwinyas were a breakfast staple made by my long-deceased grandmother, Nomalizo. I have memories of her amagwinyas being golden brown, with a fluffy, bread-like centre, served with generous slices of polony and spoonfuls of atchar. I wanted to recreate those memories and flavours.