This October, as we celebrate 20 official years of Morukuru Family, we also honour someone who has been with us from the very beginning: our Head Chef at Morukuru Family Madikwe, Asion Mathebula. Since joining on 1 September 2005, Asion has been behind so many of the meals, flavours, and cherished bush dining experiences that have delighted our guests over the years.
To mark his anniversary, we sat down with him for a chat about his journey, favourite dishes, and what Morukuru Family means to him.
For the last two decades, Asion has been the beating heart of Morukuru Family Madikwe’s kitchen, and his loyalty is woven into the very fabric of our story. We cannot imagine Morukuru Family without him.
Here’s to you, Asion – and to many more years of honey cakes, bush breakfasts, and oxtail stews under the African sky.
To mark his anniversary, we sat down with him for a chat about his journey, favourite dishes, and what Morukuru Family means to him.
Do you remember your first day at Morukuru Family Madikwe?
Yes, very clearly. I was so excited – a new job, a new salary, a new atmosphere. It was also my first time inside Madikwe Game Reserve. On that day, I told myself that I wanted to help turn this lodge into a five-star lodge, and I promised Ed and Anka that I would achieve it.
You’ve created so many incredible meals over the years. Which ones are most special to you?
My honey cake. The secret is in how you mix it – I never use an electric mixer, only my hands. The dough must be very runny. Guests still love it today. And then there are bush breakfasts and bush dinners. Those will always be my highlight. Not many lodges do them, and they are so special because they bring together guests and staff in the middle of the wilderness. Guests come back for them again and again, even after seven or eight visits. I also have a soft spot for oxtail stew – the way I cook it is completely different to others, and I love serving it.
Where do you get your inspiration from in the kitchen?
Every day, my cooking skills grow. I get motivation from Ed and Anka, and from Esmeralda, our executive chef, who guides me a lot. At Morukuru Family Madikwe, we have an open kitchen, which means I can experiment with any recipe I want – and guests can request whatever they’re craving. That freedom and unpredictable day-to-day is both a challenge and a big inspiration.
What does Morukuru Family mean to you?
Everything. My achievements are all because of Morukuru Family. Meeting Ed and Anka was like meeting another father, mother, brother, or sister. I respect them a lot. They look after me, and that is why I have stayed here for so long. When we welcome guests, we always say: “Welcome to paradise.” You come to Morukuru as a guest, and you leave as part of the family.
And when you’re cooking at home, what do you enjoy making?
At home, I love to braai, and I also cook tripe because my mother loves it. She was born in 1934, and in her time, meals were simple: meat and pap.What advice would you give to young chefs starting out?
Always aim to take your standards to Michelin-star level. That means great taste, but also cleanliness in your kitchen and your food – and how you present it. Look after your stock carefully, check expiry dates, and keep your workplace spotless. It matters for you, and it matters because guests see your kitchen.Finally, can you sum up the last 20 years in one word?
Family.
For the last two decades, Asion has been the beating heart of Morukuru Family Madikwe’s kitchen, and his loyalty is woven into the very fabric of our story. We cannot imagine Morukuru Family without him.
Here’s to you, Asion – and to many more years of honey cakes, bush breakfasts, and oxtail stews under the African sky.
