From seven colours and pilaf rice to roast chicken: What our local chefs have on their Christmas plates

Christmas in Johannesburg is never just about the food, it is about memory, movement and meaning.

From kitchens filled with spice and steam to tables layered with “seven colours”, the festive meal is often where stories of family, heritage and love come together.

For chefs and content creators Nompumelelo “Mprue” Nkosi and Grace Mushavhela, Christmas cooking is deeply personal, rooted in nostalgia, simplicity and the desire to feed both body and soul.

For Nkosi, Christmas will always begin with a curry, specifically a mutton curry inspired by her grandmother.

“You always need a curry, whether you eat it later in the day or serve it at lunch, it has to be there,” Nkosi said.

Growing up, her grandmother’s mutton curry was a non-negotiable part of Christmas Day, served alongside rice, and salads. Today, it remains central to her festive menu, a dish that carries memory and tradition in every bite.

Alongside the curry, Nkosi believes every Christmas table needs at least one roast. Whether it is gammon, beef or lamb rack, the roast is a reflection of how she grew up, a staple at home and a constant presence during family celebrations.

“A mutton curry with rice, seven colours and a roast is definitely my go-to, it reflects my personal brand because that is what we always had at home,” she said.

This year, Nkosi is already in full festive mode, cooking what she calls a “Christmas marathon” of dishes that remind her of childhood. She recalls moving from house to house with friends, sharing food, collecting cookies and singing together.

Adding that: “That warmth and nostalgia is what I try to recreate now, Christmas is a time for family, and also a time to remember those who are no longer with us.”
Her modern take on classic dishes is driven by accessibility. A gammon, once remembered as overwhelmingly salty in her childhood, is now reimagined with chilli, pineapple juice, pineapple slices, cherries and a sweet-and-sour glaze to balance the flavour.

“It is about using modern spices and simple ingredients you can find at home, keeping it authentic also means keeping it cost-effective so everyone can enjoy it.”

While Nkosi leans into heritage and memory, Mushavhela’s Christmas philosophy is all about familiarity, ease and inclusivity. Her ideal Christmas menu reads like a classic South African lunch: savoury or pilaf rice, creamy spinach, coleslaw, butternut mash, beetroot, a fresh salad, gravy and BBQ chicken.

Speaking to OCN, Mushavhela , known to her followers as Grace the Cookist, said: “I like keeping my Christmas plate familiar, especially when cooking for large family gatherings, everyone should feel comfortable with the flavours.” That approach mirrors her content creation style, where she is best known for her Quick and Easy Recipe series. Mushavhela believes cooking should feel fun and expressive, not overwhelming.

“I structure my content so that when someone watches, they feel like getting up and making the meal immediately,” she added.
Her recipes are designed to cross cultural lines, offering dishes everyone can enjoy. One festive favourite she is excited to rework is beetroot, traditionally boiled and mixed with chutney. Her twist? Serving it raw, julienned with carrots, chutney and a feta topping.

“It’s the crunch that excites me, and you get maximum nutritional value,”she said.
Despite the pressures of the season, Mushavhela said people are definitely cooking. Feedback from last year’s Christmas series shows audiences are still recreating herdishes. Her festive tip is simple but effective: toast rice in butter or oil before cooking using the pilaf method. “It keeps the rice fluffy and adds flavour,” she advises.

In kitchens across Johannesburg, chefs like Nkosi and Mushavhela are proving that Christmas cooking does not have to be complicated, it just has to be heartfelt.

● This story is produced by Our City News, a non-profit newsroom that serves the people of Johannesburg.