Dorah Sitole’s culinary pedigree is one few chefs can lay claim to. From magazine food styling to appearing on BBC Food, this multi-talented, highly respected chef has embraced the full spectrum of the culinary arts; but she remains best-known for bringing the food of Africa to the fore.

Did you know?

In 2006, Dorah was awarded the inaugural South African Chefs President's Award for her contribution to the country’s hospitality industry.

Dorah Sitole is a lady with a mission: to share, conserve and celebrate the tastes and flavours of the African continent - especially those of her homeland, South Africa.

Dorah hails from Soweto, from a family where food was regarded as sustenance rather than a source of creativity and inspiration. Like many naturally-gifted cooks, South African chef Dorah Sitole learned by self-education and experimentation.

Later, armed with a Cordon Bleu diploma in professional cookery and qualifications in nutrition, public relations, journalism and communications, Dorah proceeded to make the food industry her oyster.

As the previous food editor of South Africa’s leading black women’s magazine, True Love, chef Dorah Sitole, cooked, styled and wrote her way into the hearts of food lovers everywhere, piquing their culinary curiosity with her knowledge of her continent's rich culinary heritage.

She has hosted numerous television cooking shows, lectured across the globe, co-authored numerous cookbooks, and appeared in many more as one of the country’s top chefs and food personalities who have shaped the eating patterns of South Africa.

Dorah’s cookbooks are her greatest contribution to South Africa’s democratic culinary heritage. Her first book, Cape to Cairo, a recipe collection of national dishes from across Africa, lovingly details the heritage and terroir of the typical foods of each region, and is a seminal study on Africa’s little-known cuisines.

The book has been updated and re-released as Cooking from Cape to Cairo. In it, Dorah celebrates the pride, vibrancy and delicious diversity of African gastronomy.