Dijo

Overview

Soweto-born chef Lesego Semenya, well known as LesDaChef, shares his journey from the corporate world to being a chef, and offers township cuisine with a twist in his debut cookbook Dijo: My Food, My Journey.This book is an affirmation of South African cuisine, its heritage and its unique flavours. Full of mouth-watering recipes such as Cape Malay Pickled Fish, Spicy Trotters, Asian-style Oxtail, Smoorsnoek with Croutons and Mint Chimichurri Crusted Lamb Rack with Mint Balsamic Sauce & Sweet Potato, this book is also filled with stunning photographs and beautiful food styling.Every dish that is featured in Dijo has a story that speaks of passion and nostalgia. Sharing both the recipes and their history will give foodies a way of getting to know Lesego’s food background while growing up in Soweto, as well as the fine-dining techniques he learned at chef school and a few hot chef secrets, too.‘Let’s cook what brings us joy; let’s have fun and make new memories.’

Author Biography

Lesego Semenya was born and raised in Soweto. While working as a process engineer, he decided to make a career change and went on to complete a Grande Diploma in Food and Wine. With numerous accolades over the years, media features and being a judge on Top Chef South Africa, Lesego runs his culinary business whilst chasing his goal of taking the snobbery out of food.