{"id":13408,"date":"2026-10-23T15:20:04","date_gmt":"2026-10-23T15:20:04","guid":{"rendered":"https:\/\/www.food-blog.co.za\/durban\/?p=13408"},"modified":"2026-10-23T15:20:04","modified_gmt":"2026-10-23T15:20:04","slug":"from-grandmas-kitchen-to-sibaya-chef-sphelele-madondo-celebrates-international-chefs-day","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/durban\/from-grandmas-kitchen-to-sibaya-chef-sphelele-madondo-celebrates-international-chefs-day\/","title":{"rendered":"From Grandma\u2019s Kitchen to Sibaya: Chef Sphelele Madondo Celebrates International Chefs Day!"},"content":{"rendered":"<p><strong>The aroma of freshly steamed bread served with fragrant Durban-style chicken curry is a childhood memory that Chef Sphelele Madondo will never forget.<\/strong><\/p>\n<blockquote>\n<p style=\"text-align: center\">It was in his grandmother\u2019s kitchen in Tongaat, watching her cook and bake, that his love for food began.<\/p>\n<\/blockquote>\n<p><span style=\"text-decoration: underline\"><strong>This International Chefs Day, celebrated on 20 October, Sphelele is sharing a taste of home through his signature chicken curry and steamed bread recipe, inspired by the family traditions and flavours that shaped his culinary journey.<\/strong><\/span><\/p>\n<ul>\n<li>His career began at Sibaya Casino &amp; Entertainment Kingdom, where he joined as a steward after completing high school. When an opportunity arose to move into the kitchen, he seized it, completing a professional cookery course while working full-time. He qualified as a chef in 2007 and progressed from Commis Chef to Chef de Partie, gaining experience across several of Sibaya\u2019s kitchens before joining Salon Priv\u00e9.<\/li>\n<\/ul>\n<p>Recognising the contribution of Sibaya\u2019s culinary team, Peter Tshidi, Director of Hospitality at Sibaya Casino &amp; Entertainment Kingdom, said: \u201cInternational Chefs Day is an opportunity to celebrate the incredible talent, passion and creativity of our chefs, whose work goes far beyond the kitchen to create experiences that our guests remember and cherish. Sphelele\u2019s journey is a powerful reminder that success is built on hard work, perseverance, a willingness to learn and, above all, grit: the determination to keep pushing forward, overcome challenges and strive for excellence.<\/p>\n<p>At Sibaya, we believe that when passion meets purpose and resilience, extraordinary things happen. We are immensely proud of Sphelele\u2019s achievements and the contribution he makes to our culinary team. His story inspires us to continue nurturing talent, pushing boundaries and taking pride in our craft as we create exceptional experiences for every guest.\u201d<\/p>\n<p>Sphelele draws inspiration from the traditional flavours he grew up with and the chefs who have guided him, including chef Petrus Madutlela, whom he worked alongside at Aqua Restaurant. His ambition is to become a Sous Chef and eventually Head Chef, where he hopes to mentor young chefs and create menus that connect with guests.<\/p>\n<p>Away from the kitchen, Sphelele is known for his humour and positive attitude. He enjoys R&amp;B music and spending relaxed Sundays recharging.<\/p>\n<p>To celebrate International Chefs Day with Sphelele, try his signature chicken curry and steamed bread recipe below and bring a taste of home to your own kitchen.<\/p>\n<blockquote>\n<p style=\"text-align: center\"><strong><em>Sibaya\u2019s Chef de Partie Sphelele Madondo shares his <\/em><\/strong><strong><em>delicious chicken curry and steamed bread recipes<\/em><\/strong><\/p>\n<\/blockquote>\n<p><a href=\"http:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/10\/IMG_4948_Chef-Sphelele-Madondo_chick-curry_2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13410 size-full\" src=\"http:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/10\/IMG_4948_Chef-Sphelele-Madondo_chick-curry_2.jpg\" alt=\"\" width=\"1491\" height=\"1150\" srcset=\"https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/10\/IMG_4948_Chef-Sphelele-Madondo_chick-curry_2.jpg 1491w, https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/10\/IMG_4948_Chef-Sphelele-Madondo_chick-curry_2-300x231.jpg 300w, https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/10\/IMG_4948_Chef-Sphelele-Madondo_chick-curry_2-1024x790.jpg 1024w, https:\/\/www.food-blog.co.za\/durban\/wp-content\/uploads\/2026\/10\/IMG_4948_Chef-Sphelele-Madondo_chick-curry_2-768x592.jpg 768w\" sizes=\"auto, (max-width: 1491px) 100vw, 1491px\" \/><\/a><\/p>\n<h3><strong>Chicken Curry (Serves 4\u20136)<\/strong><\/h3>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>400 g chicken pieces<\/li>\n<li>1 tin tomatoes (about 410 g)<\/li>\n<li>1 tbsp coriander powder<\/li>\n<li>7 g chopped coriander leaves or mint leaves<\/li>\n<li>1 tsp garam masala powder<\/li>\n<li>1 small bay leaf<\/li>\n<li>2-inch piece cinnamon stick<\/li>\n<li>4 cloves<\/li>\n<li>2 green cardamoms<\/li>\n<li>100 g finely chopped onion<\/li>\n<li>50 g green pepper (capsicum), chopped<\/li>\n<li>10 g crushed garlic<\/li>\n<li>10 g grated ginger<\/li>\n<li>2 tbsp oil<\/li>\n<li>\u00bd cup hot water (or as needed)<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>Heat 2 tablespoons of oil in a heavy-bottomed pan. When hot, add:\n<ul>\n<li>1 small bay leaf<\/li>\n<li>2-inch cinnamon stick<\/li>\n<li>4 cloves<\/li>\n<li>2 green cardamoms<\/li>\n<\/ul>\n<\/li>\n<li>Add the finely chopped onions and green pepper. Saut\u00e9 until the onions turn golden brown.<\/li>\n<li>Add the crushed garlic and a little grated ginger (optional). Saut\u00e9 for about 1 minute<\/li>\n<li>Add \u00bd cup of pureed whole tomato and simmer until tomatoes are cooked.<\/li>\n<li>Add the chicken pieces (400 g), along with:\n<ul>\n<li>1 tsp coriander powder<\/li>\n<li>1 tbsp garam masala powder<\/li>\n<li>7 g chopped coriander or mint leaves<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<p>Saut\u00e9 for 3\u20134 minutes until the chicken turns pale.<\/p>\n<ol>\n<li>Cover and cook on low heat for 2\u20134 minutes so the chicken absorbs the flavours.<\/li>\n<li>Pour in \u00bd cup of hot water (never cold, as it can toughen the meat). Ensure the chicken is partially covered.<\/li>\n<li>Cover and cook on low to medium heat until the chicken is tender, about 10 minutes. Cooking time may vary depending on the size the chicken pieces.<\/li>\n<li>Check doneness by pricking with a fork \u2014 the meat should be soft and fall off the bone easily.<\/li>\n<\/ol>\n<p><strong>Chef\u2019s Tip:<\/strong> For extra depth of flavour, you can add a splash of yogurt or coconut milk after the tomatoes, depending on your preference.<\/p>\n<hr \/>\n<h3><strong>Steamed Bread Recipe (Serves 4\u20136)<\/strong><\/h3>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>2 cups (280 g) all-purpose flour<\/li>\n<li>1 tsp instant yeast<\/li>\n<li>1 tsp sugar<\/li>\n<li>1 tsp salt<\/li>\n<li>1 cup (200 ml) lukewarm water<\/li>\n<li>1 tsp butter or oil<\/li>\n<\/ul>\n<p><strong>Method<\/strong><\/p>\n<ol>\n<li>In a mixing bowl, combine the flour, yeast, sugar, and salt.<\/li>\n<li>Add the lukewarm water gradually and mix until a smooth dough forms.<\/li>\n<li>Knead the dough on a lightly floured surface for about 8\u201310 minutes until elastic.<\/li>\n<li>Place dough into lightly oiled bowl, cover the dough with a damp cloth and let it rise in a warm place for 1\u20132 hours, or until doubled in size.<\/li>\n<li>Punch down the dough and shape it into a round loaf or smaller rolls.<\/li>\n<li>Place the shaped dough into a greased, heatproof glass or enamel dish and set the dish on a rack inside a large pot with about 5 cm of boiling water. Cover the pot tightly with a lid and steam over medium-low heat for 1\u20131\u00bd hours, or 35\u201345 minutes if making smaller rolls.<\/li>\n<li>Steam the bread over boiling water for 30\u201340 minutes, or until fully cooked through. Make sure the water level does not touch the container holding the bread and keep an eye on the pot so the water doesn\u2019t boil dry. Avoid lifting the lid during the first 30 minutes, as this can cause the bread to deflate. Allow to cool slightly before slicing and serving warm.<\/li>\n<li>The bread is fully cooked when it sounds hollow when tapped and a skewer inserted comes out clean. Turn out onto a wire rack to cool slightly, then slice and serve warm with your curry or stew.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>The aroma of freshly steamed bread served with fragrant Durban-style chicken curry is a childhood memory that Chef Sphelele Madondo will never forget. It was in his grandmother\u2019s kitchen in Tongaat, watching her cook and bake, that his love for food began. This International Chefs Day, celebrated on 20 October, Sphelele is sharing a taste&#8230;<\/p>\n","protected":false},"author":10,"featured_media":13409,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-13408","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>From Grandma\u2019s Kitchen to Sibaya: Chef Sphelele Madondo Celebrates International Chefs Day! - FoodBlogDBN<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.food-blog.co.za\/durban\/from-grandmas-kitchen-to-sibaya-chef-sphelele-madondo-celebrates-international-chefs-day\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"From Grandma\u2019s Kitchen to Sibaya: Chef Sphelele Madondo Celebrates International Chefs Day! - FoodBlogDBN\" \/>\n<meta property=\"og:description\" content=\"The aroma of freshly steamed bread served with fragrant Durban-style chicken curry is a childhood memory that Chef Sphelele Madondo will never forget. 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It was in his grandmother\u2019s kitchen in Tongaat, watching her cook and bake, that his love for food began. 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