Chef Showcases Immigrant Flavors Amid South Africa’s Xenophobia Rise

Self‑taught chef Lindiwe Mthembu has begun borrowing ingredients and culinary ideas from restaurants run by immigrants across South Africa. By incorporating those flavors into her own dishes, she hopes to highlight the contributions of migrant communities and offer a counter‑narrative to the growing anti‑immigrant sentiment in the country.

Mthembu says the project is both a culinary experiment and a social statement. She visits immigrant‑owned eateries, learns their techniques, and then adapts those elements for her own menu, inviting diners to taste the diversity that migrants bring to South African cuisine.

The chef’s initiative comes as xenophobic attacks have increased, prompting concern among civil‑society groups. Organizers hope that food, a universal language, can foster empathy and reduce prejudice by reminding people of the shared enjoyment of taste.

Why It Matters

The rise of xenophobia in South Africa reflects broader global tensions over migration, offering insight into how cultural initiatives can address prejudice.