In the heart of Cape Town, a culinary luminary is making waves not only with her delectable dishes but also with her inspiring journey. Meet Razaan Kamish, the creative mind behind the captivating world of Feed by Rizella, a foodie haven that has captivated taste buds and hearts alike. As South Africa celebrates Women’s Month, we delve into Razaan’s culinary narrative, shaped by her heritage, passion, and a dash of social media magic.
Where it all began
Razaan’s culinary roots trace back to her childhood, where memories of her granny’s kitchen became the seeds of her gastronomic journey. “Growing up and watching my granny make ‘aartapel porring’ and drying naartjie peels on the windowsill for Sunday koesisters, I think I was always going to take up a path in food in some way,” and cooking for Razaan, is a heartfelt expression of love.
Hailing from a Cape Malay household, Razaan’s life has been interwoven with the essence of food since her earliest memories. Whether it’s celebrating joyous occasions or finding solace in moments of sorrow, food has always been the common thread that binds her family together. “The idea of sharing a meal cooked with so much love and intent brings a closeness that you can feel around the table,” she shares.
Being yourself is the best you can be
As a social media manager, Razaan’s professional prowess merges seamlessly with her culinary passion, resulting in content that resonates deeply with her audience. In an age inundated with content, what sets Razaan apart is her authenticity, dedication, and the sheer joy she infuses into her culinary creations. “I hope that the authenticity, effort, and pleasure I take in cooking/baking can be felt through the videos,” Razaan says. What started as a pastime during lockdown soon transformed into a gateway of opportunities, affirming Razaan’s innate talents and profound enjoyment in the kitchen.
But I guess we’re all wondering, why the name Feed by Rizella? Inspired by culinary icon Nigella Lawson, Razaan playfully blended her name with Nigella’s, leading to the whimsical “Rizella.” Though she admits it might seem cringe-worthy now, it’s a name that’s become synonymous with her culinary identity.
As Women’s Month starts to draw to a close, Razaan’s journey stands as a tribute to the women who have shaped her, the flavours that define her, and the passion that propels her. Feed by Rizella isn’t just about food; it’s about the love, dedication, and authenticity that go into every creation, reminding us that a well-cooked meal is a conduit for love, connection, and bringing people together at the heart of the table.
Find Feed by Rizella’s Rosettes recipe below, and don’t forget to tag us @foodandhomesa #CookingWithFH on Instagram if you made this recipe!
Rosettes
A cookie with origins in Norway/Sweden. A simple pancake batter, dipped with a rosette iron + fried until golden + coated in a simple syrup. The result is crunchy/chewy, not-too-sweet treat that reminds me of the outer layer of a doughnut.
Ingredients
- 2 eggs
- 1 tbsp oil
- 1 tbsp sugar
- 1 tsp vanilla essence
- 1 cup milk
- 1 cup flour
- pinch of salt
Instructions
Whisk the eggs, sugar and vanilla essence until it's light and fluffy.
Add the milk to your egg mixture.
Mix the flour and salt and add it to the wet ingredients.
Heat frying oil in a large pot to around 170C
Dip the rosette iron in the hot oil and then into the batter. Make sure not to coat the iron completely so it can slide off.
Once the batter loosens on the sides of the iron, shake it off into the oil to fry further, turning it to fry both sides.
Once golden, remove from the oil and place on a paper towel to soak up the excess oil.
Enjoy with powdered sugar or coated in a simple syrup
To make the sugar syrup, combine equal part water and sugar and cook on a pot on low until it becomes sticky to the touch.
ALSO SEE: Women in food: Tshepiso Nyakane
Written by Maegan-Leigh Jacobs
Feature image: Supplied
