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We chatted to talented food editor of Bona magazine, Ntwenhle Gcabashe, and promptly invited her to present the first Spekko rice sponsored Kasi Kitchen series on Soweto TV. Ntwenhle – is not only the food editor for Bona, but she also has great foodie Facebook page: In the Kitchen with Ntwenhle Gcabashe. This girl has gone places with her tasty talent that most of us only dream about. After completing a diploma in hospitality at the ML Sultan Technikon in Durban (now DUT), she worked as a chef at Disney World in Florida in the USA for 12 months. She then worked as a chef on the picturesque Guernsey Island for five years. Returning to South Africa in 2008, she convinced Sbu Mpungose, the then Bona editor, to appoint her as food editor. And she’s never looked back.

Read interview here:

Born in Washington, DC USA
Hungry? Then let NATIVSOL feed your soul with pan-African inspired meals to heal and restore heritage foods into your life. NATIVSOL brings passion and talent to equip you to cook, shop and eat your roots as medicine.

Founded by the culinary nutrition creative and National Geographic's Traveler of the Year, Tambra Raye Stevenson for traveling through Africa hunting for foods as medicine, NATIVSOL (pronounced "native soul") shares the food and wisdom of our ancestors to renew our lives and the community. Born out of love to heal, NATIVSOL believes preserving our the rich traditions of our heritage and creating new healing traditions are key to building a vibrant legacy for our future.

NATIVSOL is leading a movement to engage people to renew their health, restore their kitchen and reclaim their heritage to improve their lives. The Western diet has contributed to diet-related diseases plaguing the community now putting our youth in jeopardy. Research compiled by Oldways Preservation Trust shows that people who retain their traditional diets have better health outcomes.

NATIVSOL knows the importance of creating healing meals for families. That’s why we share our knowledge to empower you. NATIVSOL means creating New American Traditions Including Values of Sustainability, Organic and Local with a touch of Spirituality, Oneness and Love.

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