ACTRESS, comedian, and chef Lebogang Tlokana, popularly known as The Funny Chef, has released her second cookbook.
She announced the news on her Instagram page last week.
Fans recently spotted her signing copies of the book, elegantly dressed in yellow, as she celebrated the launch.
The 35-year-old woman from Theresapark in Tshwane shared that, as she's expecting her first child, she encouraged her supporters to buy the cookbook in preparation for motherhood.
She explained that the pressure to provide for her soon-to-arrive child was one reason behind her appeal for sales.
"Apparently, I need to take the human child home with me once I give birth? What will I feed the human child dawg? Think about it… so please buy my book so it's not awkward between me and the child, thanx."
The comedian said that part of her motivation comes from childhood experiences connected to food and hospitality.
She recalled times when visiting someone's home and nobody offered water or food, and said these memories inspire her cooking journey.
"These books that I keep on making have a history behind everything that I went through. I know what it is or how it feels like to be at a place and nobody offers you water. I hated when a person comes in, and there's nothing to offer."
ALSO READ | HughFest: This one's for Bra Hugh!Opens in new window
For The Funny Chef, cooking represents care, hospitality and identity.
She shared that offering food is a way of welcoming people with warmth and respect.
"I've learnt that from where I come from, as it wasn't very welcoming. I feel like food plays an important role-you can understand someone through their food," she said.
Reflecting on her growth as a chef and author, she contrasted her first cookbook with the new release.
"My first book was a textbook because the second one is fine to the dine," she said.
Her new cookbook features recipes that blend traditional Mzansi dishes with modern dining, offering meals such as masonja and mqombothi. It also includes recipes that use alcoholic beverages and creative flavours, tailored for contemporary tastes.
