Tasneem Waggie needs no introduction. She’s a vibrant food influencer whose rise to fame on TikTok, with over 2 million views, showcases her love for South African cuisine, especially the Cape Malay heritage.
Hi Tasneem! Please tell us about yourself.
I was born in Belhar, Cape Town. As a family, we moved around a lot. My childhood was joyful, and I have lots of fond memories where food was always the centre of every family gathering.
What sparked your passion for cooking?
I was always fond of eating (LOL), but my passion for cooking came later in life when I watched MasterChef Australia for the first time.
Tell us about your food-influencing journey
During the first Covid lockdown, I was bored and downloaded TikTok for fun. My husband suggested I post my food on TikTok, and from there it skyrocketed.
How has your background influenced your content?
Being South African means we have so many diverse food cultures and traditions. My food stems from Cape Malay heritage and is influenced by many other cuisines from all over world.
What do you believe sets your content apart and makes it resonate with your audience?
My content is relatable, educational and accessible to people from all walks of life. There’s something for everyone. I aim to make my recipes as easy as possible but still absolutely delicious.
What are your favourite local ingredients or dishes that you enjoy showcasing in your content?
I enjoy showcasing different stews, commonly known among the Cape Malay communities as bredies. Two of my favourite bredies are cauliflower and cabbage. My late grandmother Amina Holmes made it best!
How would you describe your unique brand and the message you aim to convey through your food content?
My brand stands for easy, accessible cooking that’s cost-effective. My videos are intended for beginner and seasoned cooks. ‘Anyone can cook’ is what I stand for.
What advice would you give aspiring food influencers, especially those looking to make a name for themselves on platforms like TikTok?
Staying consistent is the name of the game, even if you don’t see results immediately. Keep pushing out well thought-out, aesthetic content, and it will probably get noticed. It might be discouraging at first, if you don’t get views and followers but you have to trust the process.
Where do you draw inspiration from for your delicious recipes?
Mostly from recipes my family has passed down, and my own ideas of what a certain dish should be.
What are some of the highlights of your career?
I was a contestant on Season 8 of Come Dine with Me: South Africa, I won the Spar Masterchef Cook Off in 2022 at the Ramadaan Lifestyle Expo and I am a guest on the new cooking show Skep Nog on Via TV.
If you could choose one recipe of yours to make every day, which would it be?
I would never be able to choose a specific recipe, but give me steak every day, and I’d be happy.
Try Tasneem’s Prawn and Mussel Coconut Curry (aka her signature dish)
Ingredients
- 2 tbsp unsalted butter
- 2 medium onions
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp cumin powder
- 2 tsp garam masala
- 2 tsp Kashmiri chilli powder
- 1 tsp ginger garlic masala
- 1 tsp red-leaf masala
- 1 tbsp seafood masala
- 400 grams tin diced tomatoes
- 400 grams coconut cream
- 700 grams cleaned and deveined prawns with shell on
- 500 grams mussels
- 1 tsp salt or more to taste
- 1 tbsp sugar or more to taste
- Coriander for garnish
Instructions
Add butter to a pot or pan, melt and add chopped onions. Let the onions turn translucent and then add the ginger paste and garlic paste and cook until fragrant for 30–40 seconds.
Add the spices, except for the salt, mix and cook with the onions for 2 minutes, then add the tomatoes and salt. Cook for 5–10 minutes, until a thick sauce forms.
Add the mixture to a blender with ¼ cup of water and blend to a smooth sauce or paste.
Add the sauce or paste back into the pot or pan, and when it starts bubbling, add the coconut cream. Mix and let simmer on medium-low heat for 5–10 minutes, until it thickens slightly, then add sugar and stir through.
Add the prawns and mussels and cook until prawns curl and turn pink and mussels open, about 5 minutes.
Finish with another tablespoon of butter, garnish with coriander and enjoy!
ALSO SEE: Checking in with Tarryn de Kock and get your hands on her butter bean salad recipe
Checking in with Tarryn de Kock + Get her butter bean salad recipe
Images: Supplied
