Vuyokazi Maneli’s roots run deep in the rich soil of the Transkei, where her maternal family hails from the village of De Hoop, known locally as eDopu. Her grandmother, an adept gardener of indigenous vegetables such as cowpeas and wild pumpkin, instilled in Vuyokazi a deep appreciation for these traditional flavors. On her paternal side, Vuyokazi’s family experienced significant upheaval, with her grandfather’s relocation from Noupoort to Queenstown due to forced removals. Despite these challenges, Vuyokazi’s family persevered and resettled in Lady Frere.

Born in Ezibeleni, a township near Queenstown, Vuyokazi’s early years were spent navigating the complexities of apartheid-era Transkei and attending schools in Umtata and Queenstown. Her academic journey led her to UWC, where she initially studied Human Ecology before shifting her focus to a National Diploma in Food and Beverage Studies, alongside a Postgraduate Certificate in Education.

Vuyokazi’s culinary career began in the United States, working as a chef at a country club in Florida, but her heart remained in South Africa. Returning to Cape Town, she honed her skills as a hostess at a jazz café and later at a French Provencal restaurant, where she faced both challenges and growth. It was here that she conceived the idea for Salaam Mnandi—a restaurant that merges African heritage with contemporary cuisine, offering a space that reflects her roots and passion.

Her food philosophy is deeply influenced by her upbringing and a commitment to showcasing African ingredients in sophisticated settings. Vuyokazi believes in the authenticity of flavors, with a focus on enhancing the natural essence of each dish. For her, Salaam Mnandi represents more than a restaurant; it’s an extension of her home, where she aims to bring together diverse palates and create memorable culinary experiences rooted in her cultural heritage.