How Tasty Nation is feeding busy lives with real South African flavour
In a fast-paced world where time is a luxury, convenience has become the new currency, especially when it comes to food. Ready meals have surged in popularity, offering quick fixes for busy families and professionals. But often, these convenient options fall short on nutrition, quality and cultural authenticity. That's where Tasty Nation is shaking things up.
This proudly South African food brand is redefining what it means to eat well on the go, by bringing traditional home-cooked flavours into the ready-meal space without cutting corners. From mogodu and samp to pap bites and malva pudding, Tasty Nation is putting heritage back on the plate.
A TASTE OF HOME, MINUS THE HASSLE
South African cuisine tells stories ... of generations, celebration, struggle and togetherness. But preparing dishes such as tripe or slow-cooked beans takes time, skill and ingredients that aren't always easy to find. It's no surprise then that many people, especially younger South Africans, often turn to mass-produced meals, even if they lack the taste of home.
IN PICTURES |
Tasty Nation saw that gap and decided to fill it. Says CEO Kelly Lewis:
At Tasty Nation, we believe that convenience should never mean compromising on quality or cultural authenticity. Our mission is to bring the rich flavours of South African tradition to busy families, without sacrificing the taste and ingredients that make these dishes so special.
Their range of frozen heat-and-eat meals is available in selected Pick n Pay stores nationwide. The recipes are grounded in tradition and passed down through generations, but made accessible to anyone, even those who've never cooked tripe in their life before.
For lifestyle content creator Tsakani Khoza, Tasty Nation's ready meals are a lifesaver. A full-time employee with a demanding nine-to-five job, Khoza still makes time to engage with her growing TikTok audience – a blend of fans interested in fashion, home hacks and everyday inspiration. But when it comes to food, she admits, there's not always time to go all-out.
These meals feel like something my gran would've made. I love that I can just pop them in the oven or microwave, and, in a few minutes, I'm eating something that tastes like it took hours. I don't have to compromise on flavour or culture just because I'm busy.
What began as a frozen meals range has now grown into a fully fledged culinary destination. In January 2025, Tasty Nation opened its first quick-service restaurant in the heart of Sunninghill, Johannesburg. Inside, you'll find vibrant decor, upbeat music and a menu packed with South African favourites, from Gatsby sandwiches to steaming bowls of nhloko.
The restaurant also stocks the brand's frozen meal range, giving customers the chance to enjoy tradition both on site and at home. Since its launch, the eatery has drawn in loyal customers, earned a feature on eTV's The Morning Show and enjoyed coverage on radio stations across the country.
FOUNDED WITH PURPOSE
Tasty Nation is part of Hodari Foods, a company with deep roots in retail, catering and hospitality. But what makes the brand especially compelling is its mission: to ensure that every South African, no matter their schedule or skill level, can access home-style meals that honour our collective food heritage.
With plans to expand both its product range and restaurant footprint, the company remains focused on its founding values: authenticity, quality and accessibility.
In a world where culture can get lost in convenience, Tasty Nation is a delicious reminder that we don't have to choose one over the other.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
36 minutes ago
- Yahoo
If You Spot These "Floating Shell" Glasses at Marshalls, Grab 6 (They're So Gorgeous!)
This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. Chances are the first thing on all of our to-do lists this summer is a trip to the beach. After all, what is better than the feeling of warm sand beneath your toes or cool water lapping at your ankles? But it's impossible to spend every day at the beach, no matter how much we wish we could. Fortunately, an adorable champagne flute spotted at Marshalls allows you to bring a little bit of the beach home with you. In a photo series of incredibly chic Marshalls finds recently posted to TikTok, Samantha, the user behind the account @sammsbousquet, shared a pic of a supercute champagne flute with a floating shell in the middle. Subtly two-toned with clear and pale pink glass, the champagne flute is so cute you'll want to drink out of it all day long. Plus, it's giving all of the cool, coastal grandmother vibes any summer tablescape most definitely needs. If you happen to live in or around Lincoln, Rhode Island, you might want to head to Marshalls, because that's where these under-the-sea-themed champagne flutes were originally spotted. They're also likely to turn up at other locations around the country, too. However, if you don't find it, Amazon sells beautiful crystal champagne flutes that are sure to work in your kitchen. Amazon $29 (was $36) Buy Now The beauty of Marshalls is that you never know what you're going to find, but that can also be the hard part about shopping at Marshalls. It's a treasure trove at times, and if your local Marshalls happens to have these coastal champagne flutes in stock, it's your lucky day! But, if not, there are still plenty of adorable sets you can order online, including pieces made from gorgeous handblown glass. Once you bring home your beautiful new champagne flutes, it's time to put them to work! Consider making homemade mimosas or try your hand at making a classic French 75. You can try out new recipes in your coastal flutes all summer , $28.65 The 'Beautiful' $3 Flower Tumblers at Walmart People Are Buying 2 at a Time The One Cookware Brand That Gordon Ramsay Can't Stop Talking About Reese's Just Launched a Limited-Edition Peanut Butter Cup, and It Tastes 4x Better than the Original Sign up for The Kitchn's Daily newsletter to receive our best recipes, posts, and shopping tips in your inbox.
Yahoo
an hour ago
- Yahoo
'80s Pop Icon, 63, Puts Major Glow-Up on Display: 'She Has Aged Beautifully'
'80s Pop Icon, 63, Puts Major Glow-Up on Display: 'She Has Aged Beautifully' originally appeared on Parade. Alison Moyet, 63, has never looked (or sounded) better. The '80s icon, often referred to as 'the female David Bowie,' dazzled fans on her recent European tour—and it wasn't just her rich, bluesy voice. The former Yaz (Yazoo in Europe) lead singer's appearance had fans doing a double a video shared to TikTok, the Situation songstress sported a form-fitting, long-sleeve black top and skirt, which showcased her shoulder-length deep red hair. Moyet put her 1980s-inspired dance moves to the test as she moved her svelte body around the stage, grooving as if no time had passed since the hit song came out in 1982. Moyet's unique, emotive voice has always set her apart from the rest. Her raw, unfiltered, bluesy sound is undeniable. There is no mistaking Alison Moyet's voice for timeless voice was only slightly eclipsed by her age-defying demeanor. Naturally, fans took note. One wrote, 'How after all these is she now looking in her prime ❤️' We were wondering the same thing. Some fans weren't as gracious about the quality of Monet's singing voice. Video from another tour date from Moyet's tour begs to differ. To the fan who wrote, "She has aged beautifully," we're with you. 🎬SIGN UP for Parade's Daily newsletter to get the latest pop culture news & celebrity interviews delivered right to your inbox🎬 '80s Pop Icon, 63, Puts Major Glow-Up on Display: 'She Has Aged Beautifully' first appeared on Parade on Jun 2, 2025 This story was originally reported by Parade on Jun 2, 2025, where it first appeared.
Buzz Feed
an hour ago
- Buzz Feed
The Dangers Of Raw Milk, According To An Expert
At this point, if you've ever wandered through a local farmer's market or fallen into a TikTok wellness rabbit hole filled with 'home on the range' tradwife energy, you've probably stumbled into the raw milk debate — which, FYI, is rife with hashtags like #primal, #healing, #therawtruth, and #divinemasculinity. The central claim from the raw milk camp is that pasteurization — heating milk to kill harmful bacteria — also wipes out all the good stuff. Some even say this is why your lactose-intolerant stomach can't handle conventional dairy. However, according to Dr. Supriya Rao, a board-certified gastroenterologist (read: an actual medical expert, not someone with a ring light and a soft filter), that claim doesn't totally hold up. In fact, much of the raw milk argument neglects the fact that raw dairy can harbor harmful pathogens like E. coli or Listeria. And, while 'some individuals with lactose intolerance report better tolerance to raw dairy due to natural lactase enzymes, there is limited evidence to support this,' says Dr. Rao. Another raw milk argument? That pasteurization only became necessary when people moved into cities and stopped milking cows in their backyards. The demand for milk skyrocketed, cows got packed into grimy urban dairies, and their diets devolved into "swill" — leftover distillery mash with zero nutrients. Unsurprisingly, this became a bacterial disaster. Enter Louis Pasteur, who developed pasteurization in the 1860s. And while the French may now be the poster children for raw cheese, they also figured out early on that maybe we shouldn't risk death-by-dairy. So, where are we now? The dust has settled, and raw milk seems to be enjoying a second life as a #healthygirl accessory. For the rest of us plebeians, it still feels like a shortcut to a week-long, salmonella-fueled diarrhea spiral. Even doctors on TikTok have stepped in now, begging people to chill the hell out. One creator (@rubin_allergy) — again, actual MD and board-certified allergist, not just someone who has #healedtheirgut — warns that the issue isn't just adults making risky gut choices. It's the kids. 'There are many members of society who are vulnerable to misinformation and don't have much control over their decisions,' Dr. Rubin says. Translation: your toddler didn't exactly opt into the crunchy granola, raw-milk-loving life. Okay, sure. We can admit that pasteurization insignificantly removes a few enzymes and vitamins. But let's not lose the plot. As Dr. Rao puts it plainly: 'The benefits do not outweigh the risks.' Unless you're personally milking Bessie in your backyard — and also scrubbing down your equipment like you're prepping for surgery — raw milk is a gamble. A cute glass bottle and a rustic label don't cancel out the very real possibility of pathogens like E. coli, Listeria, and even tuberculosis. And no, 'small-batch' doesn't mean 'sterile.' 'Even with strict sanitation, contamination can occur during milking, storage, or transport,' says Rao. Yum-my. If you truly love raw milk, churn butter on your own time and live your Laura Ingalls Wilder reboot. But if you're promoting it online like it's the dairy version of the Ten Commandments, include a disclaimer: this isn't for everyone. Most people don't have the time, space, or money to keep their own cow, and once you're relying on external producers, you're right back where we started — trusting industrial systems to handle something inherently risky. Sure, maybe our ancestors drank raw milk. But they also lived through polio, lacked indoor plumbing, and thought bloodletting was peak healthcare. Not every historical habit needs a comeback. Now let's talk about the French because, of course. They adore raw dairy, and yes, the cheese counters of France are basically temples to mold and milk. But there's a major difference: they don't take chances with the milk itself. Raw cheese is aged. 'FDA regulations require raw cheese to be aged at least 60 days,' says Rao. 'During this time, harmful bacteria are often neutralized by natural cultures and lactic acid, making the cheese safer.' Let's not forget that the entire process of pasteurization exists because of France. Remember, Mr. Pasteur, the man himself, developed the method to prevent microbial contamination in food and wine and later, milk. It was a life-saving breakthrough, not a government overreach. Abandoning it in the name of 'natural health' is like rejecting penicillin because it came from a lab and wasn't grown on organic sourdough. So, when is raw dairy okay? In regulated, controlled environments, like aging rooms with microbial testing with products that are monitored and time-buffered to reduce risk. But raw dairy as a lifestyle brand? As a wellness shortcut or a sign of anti-establishment enlightenment? That's where things get dicey. Unless you live on a fully sanitized, self-sustaining farm with a cow and a microbiology lab in your barn, you're probably better off sticking to the pasteurized stuff. Hungry for more? Download our free Tasty app to browse and save 7,500+ free recipes — no subscription required.
