Food is
the love

One of South Africa’s emerging food influencers Mmule Setati has parlayed her TikTok, Instagram, Twitter and Facebook following into a book: Feed My Tribe.

Food is the way to express love Mmule Setati believes – and it’s something she realises she shared with her grandmother. Thinking back to her childhood and formative years, her memories were of food; either rushing home from school to watch the latest episode of whatever Nigella or Jamie were cooking or nostalgically recalling soup cooked by Stella, her maternal grandmother.

The book came about courtesy of her social media presence as well as the coronavirus pandemic. The socials (@feed_my_tribe on TikTok and @Mmule_Setati on Instagram and @Mmule_Phale on Twitter) began after she took inspiration from her honeymoon in Croatia and Italy. “I was determined to share my discoveries and recipes with my friends and family on a social platform,” she said.

Fast forward a few years and Setati’s marriage had produced two boys, Motheo and Maruo, while her juice business was a casualty of the pandemic. “During the first year Covid-19 hit, my business took such a knock. I tried everything to save it but sadly had to close it. The cooking classes started off as a way of me finding my “next”. One day I sat down with my friend Mapule and told her that before the end of the year I would host cooking classes. Luckily the universe aligned everything in my path to make it happen…”

That ability to inspire people to experiment, to tackle recipes and dishes they might have thought out of their league proved the perfect inspiration for a book – and hence Feed My Tribe, the book with 96 recipes. Its suitable for novices and enthusiastic accomplished cooks alike. All the recipes are healthy and delicious and Setati offers up plenty of shortcuts that she’s learned along the way – none of which compromise quality. She’s even added a useful list of kitchen essentials for those folks starting out on their culinary voyage of discovery.

Chapters include: How to be a savvy cook; Not a morning person; Sexy salads; Date night at home; Quick meals; Homemade happiness; Festive feasts – host with the most; Tastes like home and Drinks and treats.


Competition submissions should reach us no later than 25th April 2023. The Prize/s is as indicated, no alternatives or cash will be provided. The decision of Integrated Media will be final, and no correspondence will be entered into. Under no circumstances shall Integrated Media, TOPS at SPAR, SPAR or its appointed representatives and the prize donors be liable to anyone who enters these Prize Draws for an indirect or consequential loss howsoever arising which may be suffered in relation to the Prize Draws. By entering these competitions, you make yourself subject to receiving promotional information. Entrants are deemed to have accepted these terms and conditions. Prize Draw Rules: The prize draw is only open to consumers who must be over 18 years of age and resident in South Africa. Employees of Integrated Media and TOPS at SPAR, SPAR and their respective advertising, media and PR agencies, as well as the family members, consultants, directors, associates and trading partners of such organisations and persons are ineligible for the draw. Participants can only win one competition every three issues.


Mmule Setati's


Feed My Tribe

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fried Turkish Eggs 


In my 30-odd years of life I would never have guessed that yoghurt and eggs would make such a great combination. While doing research for a trip to Türkiye, I discovered the wonder of çilbir (Turkish eggs). So step outside of your comfort zone and impress your tribe.


Oil for frying
2–3 eggs
1 Tbsp chopped chives or other leafy herbs
1 tsp chilli flakes (optional)
Honey for drizzling

Garlic Yoghurt:
1 cup double-cream plain yoghurt
1 Tbsp minced garlic
1 Tbsp finely chopped dill (optional)
A squeeze of lemon juice
Salt and pepper to taste

Spiced Brown Butter:
2 Tbsp butter
½ tsp ground cumin
½ tsp smoked paprika


  1. First prepare the garlic yoghurt. Combine all the ingredients in a bowl and mix well. Refrigerate until needed.
  2. For the spiced brown butter, melt the butter in a small saucepan over a medium heat.
  3. Add the cumin and paprika and cook for 1 minute until browned. Remove from the heat.
  4. Add some oil to a pan over a medium to high heat and fry the eggs for 4 minutes.
  5. To assemble, swirl a generous helping of the garlic yoghurt on a plate, using the back of a large spoon to create dips. Place the fried eggs on top and drizzle with spiced brown butter and garnish with chives or fresh herbs and chilli flakes (if using). Drizzle with honey

Smoked Beef Burger 

There’s nothing quite as sexy as a partner who can whip up a takeaway-style meal from scratch. However, the ingredients in this burger take it to the next level, and make it a far cry from the usual fast-food version, trust me.


2 large burger rolls, halved and toasted
Lettuce and/or rocket leaves for serving
Cucumber for serving (optional)
4 slices smoked cheddar (or mature cheddar)
Caramelised Onions
Sriracha-Mayo sauce

Burger Patties:
250g lean beef mince
80g finely chopped bacon
1 tsp garlic powder
1 tsp ground cumin
1 tsp ground paprik
Salt and pepper to taste
1 drop liquid smoke


  1. Prepare the braai (if using). To make the patties, place all the ingredients in a large bowl and mix until well combined.

  2. Shape the mixture into two large balls and use a spatula to gently press them into patties.

  3. Place the patties in the fridge for approximately 10 minutes to firm up before cooking.

  4. Arrange the patties on the braai grid or in a grill pan over a high heat. Grill for 3–4 minutes on each side, turning them once. (Take care, as they can disintegrate.) If you prefer well done burgers, cook for 5–6 minutes per side.

  5. Spread some sauce on the bottom half of each burger roll and add the leaves and/or cucumber. Place the patties on the leaves, followed by a slice or two of cheese and the caramelised onions. Drizzle over some more sauce and finish off with the top half of the roll.

Caramelised Onions

50g butter

2 large onions, sliced

2 Tbsp whisky or 1 Tbsp

Worcestershire sauce

2 Tbsp brown sugar

Salt and pepper to taste

For the caramelised onions, heat the butter in a small saucepan and sauté the onions over a medium to low heat until translucent. Add the whisky and cook until the alcohol evaporates. Stir in the sugar and simmer for 15 minutes until the onions are sticky. Season with salt and pepper.

 Sriracha-Mayo Sauce

2 Tbsp sriracha sauce (how hot is your choice)

2 Tbsp mayonnaise

2 tsp lemon juice

Black pepper to taste

For the sauce, mix together the ingredients






Chocolate Cake with Chocolate Coffee Mousse 

245g cake wheat flour
2 cups sugar
¾ cup cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
1 tsp salt
2 eggs, at room temperature
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup coffee, boiling hot

Chocolate Coffee Mousse Filling
Fresh berries
Milk or dark chocolate, melted
Edible gold dusting powder
Icing sugar for dusting


  1. Preheat the oven to 180°C. Grease and line three round 20cm-diameter cake tins with baking paper.

  2. In a bowl, sift together the flour, sugar, cocoa powder, baking powder, bicarbonate of soda and salt. Mix until well combined.

  3. Add the eggs, milk, oil and vanilla extract. Using a whisk or electric mixer, beat for 2 minutes until well combined. Slowly stir in the hot coffee until the batter is runny.

  4. Divide the batter equally among the three cake tins and bake for 20–25 minutes. Use a toothpick or skewer to check if the centre is cooked through. Leave the cakes to cool in the tins before turning out onto wire racks.

  5. To assemble the cake, spread half the mousse filling over the first layer of cake. Gently place the second layer on top, spread with the remaining mousse and top with the third cake layer. Sieve icing sugar over the whole cake. If you prefer, spoon fresh berries between each layer, and top the cake with the mousse. Drizzle over some melted chocolate and dust with edible gold powder

makes 1 layer cake

chocolate coffee mousse filling

 Chocolate Coffee Mousse Filling

1 × 100g slab dark chocolate, broken up

½ cup milk

2 tsp instant coffee powder

1 Tbsp sugar

2 cups whipping cream, well chilled

To make the mousse filling, place the chocolate into a medium size bowl. Heat the milk in a saucepan over a medium heat until it comes to a gentle simmer, then add the coffee powder and sugar and stir until the coffee dissolves.

Pour the coffee-milk over the chocolate and stir until the chocolate has melted and the mixture is smooth and lump free. Set aside to cool.

In a separate bowl, whip the chilled cream until stiff peaks form, then fold it into the cooled chocolate mixture.