Chef Maullanah Kassim

FOOD AND BEVERAGE professional chef

Operating as usual

01/06/2018

Fishburger by ChefMau!!

Fishburger by ChefMau!!

01/06/2018

roast chicken and avo salad!!

roast chicken and avo salad!!

Timeline Photos 05/03/2017

Finally....The Gafa Chef and The Ninja President meet.......

Finally....The Gafa Chef and The Ninja President meet.......

21/07/2016

Chef Mau now Catering for all functions...call on 0734193156

05/07/2016

Big Munch coming back this semester @ Midlands State University in Zvishavane and Gweru.....wil kip u posted!!

Timeline Photos 04/05/2016

Your favourite Chef is bringing you his best fish dishes @ KFC Zvishavane...we will reveal the location and the opening day!!! #GafaChefForLife

Your favourite Chef is bringing you his best fish dishes @ KFC Zvishavane...we will reveal the location and the opening day!!! #GafaChefForLife

25/03/2016

Yo favourite Chef is in Zimbabwe,,,,,let's hook up!!
#TheDiariesOfAChef

20/02/2016

Food is my passion,my hobby,my life,without it I would be lost..... Chef Mau

06/01/2016

''since am always in restaurants most of the time and always eating complex food,i try and keep it simple when cooking for my wife at home,I'm all about healthy,simple and flavourful food.I'l marinate fish and do a simple broil or sear,then serve it with a fresh seasonal salad and some steamed vegetables,pair it with a glass of non-alcoholic wine and you've a perdect date night!!

Timeline Photos 30/12/2015

watsap y'all,its' very hot in Capetown so i decided to share this amazing sandwich recipe,..A version of a California classic,this sandwich is loaded with healthy ingridients...Lets get our hands dirty.... So u need 1/4 cup buttermilk,1/4 cup sourmilk,1/4 cup mayonnaise,1 tbsp finely chopped chives,1tbsp finely chopped parsley,1/2 tsp garlic powder,1/4 tsp onion powder,kosher salt and freshly ground black pepper to taste,4 slices multigrain sandwich bread,2 slices monterey jack cheese,1/2 cup alfalfa sprouts,1 avocado peeled,pitted, and thinly sliced lengthwise,1 ripe tomato cored and thinly sliced.
-Whisk together buttermilk,sourcream,mayonnaise,chives,,parsley,garlic and onion powder in a bowl season with salt and black pepper and spread on all slices.Place 1 slice cheese each on 2 slices of bread and top with sprouts,avocado and tomato,season with salt and black pepper and cover with remaining 2 slices of bread,,,,Myself I will grab a non-alcoholic beer like Bavaria and have a feast!!!!

watsap y'all,its' very hot in Capetown so i decided to share this amazing sandwich recipe,..A version of a California classic,this sandwich is loaded with healthy ingridients...Lets get our hands dirty.... So u need 1/4 cup buttermilk,1/4 cup sourmilk,1/4 cup mayonnaise,1 tbsp finely chopped chives,1tbsp finely chopped parsley,1/2 tsp garlic powder,1/4 tsp onion powder,kosher salt and freshly ground black pepper to taste,4 slices multigrain sandwich bread,2 slices monterey jack cheese,1/2 cup alfalfa sprouts,1 avocado peeled,pitted, and thinly sliced lengthwise,1 ripe tomato cored and thinly sliced.
-Whisk together buttermilk,sourcream,mayonnaise,chives,,parsley,garlic and onion powder in a bowl season with salt and black pepper and spread on all slices.Place 1 slice cheese each on 2 slices of bread and top with sprouts,avocado and tomato,season with salt and black pepper and cover with remaining 2 slices of bread,,,,Myself I will grab a non-alcoholic beer like Bavaria and have a feast!!!!

28/12/2015

Maullanah Kassim on Cookery Part 1: To be real with you,I love cooking,It's all I want right now.I dont like intricate recipes,My cooking style is simple,which is cool.i will make it work to the best of my ability.To me,cooking is a mix of af all the stuff that surrounds me,soccer,rap music,poetry,history,arts and culture.I am motivated by lots of stuff.Am saying am going to define my own rules.My new project,now that I got my hands dirty and burnt,I cannot have people eat my food unless I go to their world and bring them to my world.I feel organically right,thats my approach.Its been a trip,it took me 8years to create this level.The times we're in are hard,you dont even have to talk about it.You dont even need news or the internet to watch it,you can walk outside and just feel it,and these are the same times that I believe my mom and my bros felt,I carry the legacy of my mom and I know am right.she was a good cook and man,she is just a magician in her kitchen.I am from the Midlands,Shabanie.am from the ghetto.And if I can use my platform to carry on a legacy and do something positive,something that is real,I have to do that,period!!!

08/12/2015

One of the very nicest things about life is the way we must regularly stop whatever we are doing and devote our attention to eating!!!

08/12/2015

Cooking is like love,it should be entered into with abandon or not at all''

27/11/2015

Watsap y'all,its been a while,i hope u all doing great whereva yu are,,...if u have a Private Function this festive season,i will be available to help you guys,,xo xo :)

Timeline Photos 02/11/2015

Legendary desserts,,Cheese Cake @ The Little Stream,Constantia #chefforlife :)

Legendary desserts,,Cheese Cake @ The Little Stream,Constantia #chefforlife :)

31/10/2015

It's an El Classico weekend,with a Chelsea and liverpool game,back home it's a Harare final Dynamos vs Harare City,and one of the best Derbies Pirates vs Amakhosi,,,,dont forget Winky D alongside Macheso are in Capetown,whats your take guys #ChefforLife

Timeline Photos 29/10/2015

wats poppin guys,,,!!

wats poppin guys,,,!!

Timeline Photos 27/10/2015

It's no secret that i love cooking,especially traditional food.I mean,i am coming up with my own recipes,the ones that will be in my first cookbook.
Let's start here,a basic meatball is typically a combination of groundmeat,something to soften the meat's tendency towards firmness and something else to keep it from falling apart.
In Zimbabwe,the meat is typically ground beef,lamb and the typical softener is cooked rice,an egg helps hold everything together.
Besides salt,the typical seasoning is chopped fresh herbs and like many Zimbabwean cooks,i like to add garlic too.Add a simple tomatoe sauce and you have one of the most crowd-pleasing dishes i know.Serve with rice or mashed potatoes and a salad,dinner is ready.
.1kg ground beef or lamb,or a combination of the two
.1 egg
.2 garlic cloves,peeled and finely chopped
.half finely chopped onion
.2 to 3 tablespoons chopped fresh herbs (parsley or mint)if available/or u can use dried mixed herbs
.1/2 cup cooked,cooled rice (i like to breakup the grains by spreading the rice on a cutting board and giving it a rough chop)
.2 tablespoon vegetable oil
.1 tspoon salt
.1 tspoon blackpepper

For the tomato sauce
6 diced tomatoes
1 tspoon dried oregano
2 garlic cloves,peeled and halved

Instructions
Using your fingers or a spoon mix everything together being careful to get an even distribution without beating or compacting the mixture too much.Then form the mixture into 12 meatballs,rolling them gently between your palms without pressing too hard.
Next,in a large skillet(non-stick,if available)heat the oil over medium heat,when it's hot,add the meatballs in a single uncrowded layer.As they brown on one side,turn them with tongs or spatula,continuing until they are evenly and richly browned all over for 6-8 minutes.
While the meatballs are browning,combine all the ingredients for the tomato sauce mixture in a bleder and pulse unti pureed.When the meatballs are ready,pour the mixture evenly over the top making sure to coat all the meatballs,cover the pan and cook for about 10 minutes more.
To serve the meatballs,remove them to 4 dinner plates,leaving behind as much of the sauce as possible.stir in a 1/3 cup of water or (beef broth,chicken broth,beer or wine) and let the sauce simmer for a minute or two.season with salt and pepper and spoon it over the meatballs
#ChefMaullanahKassim :)

It's no secret that i love cooking,especially traditional food.I mean,i am coming up with my own recipes,the ones that will be in my first cookbook.
Let's start here,a basic meatball is typically a combination of groundmeat,something to soften the meat's tendency towards firmness and something else to keep it from falling apart.
In Zimbabwe,the meat is typically ground beef,lamb and the typical softener is cooked rice,an egg helps hold everything together.
Besides salt,the typical seasoning is chopped fresh herbs and like many Zimbabwean cooks,i like to add garlic too.Add a simple tomatoe sauce and you have one of the most crowd-pleasing dishes i know.Serve with rice or mashed potatoes and a salad,dinner is ready.
.1kg ground beef or lamb,or a combination of the two
.1 egg
.2 garlic cloves,peeled and finely chopped
.half finely chopped onion
.2 to 3 tablespoons chopped fresh herbs (parsley or mint)if available/or u can use dried mixed herbs
.1/2 cup cooked,cooled rice (i like to breakup the grains by spreading the rice on a cutting board and giving it a rough chop)
.2 tablespoon vegetable oil
.1 tspoon salt
.1 tspoon blackpepper

For the tomato sauce
6 diced tomatoes
1 tspoon dried oregano
2 garlic cloves,peeled and halved

Instructions
Using your fingers or a spoon mix everything together being careful to get an even distribution without beating or compacting the mixture too much.Then form the mixture into 12 meatballs,rolling them gently between your palms without pressing too hard.
Next,in a large skillet(non-stick,if available)heat the oil over medium heat,when it's hot,add the meatballs in a single uncrowded layer.As they brown on one side,turn them with tongs or spatula,continuing until they are evenly and richly browned all over for 6-8 minutes.
While the meatballs are browning,combine all the ingredients for the tomato sauce mixture in a bleder and pulse unti pureed.When the meatballs are ready,pour the mixture evenly over the top making sure to coat all the meatballs,cover the pan and cook for about 10 minutes more.
To serve the meatballs,remove them to 4 dinner plates,leaving behind as much of the sauce as possible.stir in a 1/3 cup of water or (beef broth,chicken broth,beer or wine) and let the sauce simmer for a minute or two.season with salt and pepper and spoon it over the meatballs
#ChefMaullanahKassim :)

27/10/2015

It's a very hot day in CapeTown and we are busy baking,,what are you guys upto? #we-gonna-take-these-skills-back-to-Zvishavane!!! :)

26/10/2015

Cafe Shabanie is opening soon in Zvishavane,by your favourite chef,watch this space :)

Timeline Photos 30/09/2015

Timeline Photos

30/09/2015

your favourite chef is back!!

Timeline Photos 29/10/2013

Timeline Photos

Timeline Photos 29/10/2013

Timeline Photos

26/09/2013

maullanah's barbeque mmmmmm

02/05/2012

watsup y'all

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