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From K@k to Kasi: My culinary journey of mishaps, mastery, and avocado magic

A year ago, my editor Tony Jackman asked me to write a regular column, the K@k Cook, about my kitchen experiments that often ended in disaster. Today, after many successes in the kitchen, I'm proud to shed that name and embrace my roots as The Kasi Cook. Some chefs earn their stripes in Michelin-starred kitchens. Others, like me, get their nickname from the sharp wit of an editor. When Tony Jackman, my editor, called me last year and asked if I might like to write a regular food column, I said: 'but I'm such a kak cook'. To which he responded: 'Ah! Maybe that could be the name…' Since the column began a year ago, it has been rooted in experimenting with recipes and turning kitchen chaos into edible miracles. The name was an honour, especially considering that Jackman is a culinary legend with a penchant for savouring foie gras and fine wine. Some of my experiments in the kitchen have been disastrous. Remember my botched attempt at making soft and fluffy amagwinyas, which turned out dull, lumpy at the centre, and rock-hard on the outside? The above article launched my K@k Cook column, and a year later I've enjoyed even more successes in the kitchen. One of the many successes has been my series on avocado-based recipes. Over the past three weeks, I've been diving deep into the creamy world of avocados, experimenting with bold and unexpected flavour combinations. From combining avocado with pilchards to pap, each recipe has explored the versatility of this beloved fruit. I've also played with textures, pairing smooth avocado with crunchy, fresh ingredients to create exciting contrasts. And because of this experimentation, Jackman believes that the name K@k Cook is no longer fitting. He thinks I've graduated from my early kitchen mishaps and have become somewhat of a culinary expert. With each new recipe and successful dish, I've gained confidence and skill, transforming from a curious experimenter into a more seasoned cook. Okay, maybe calling myself 'seasoned' is a bit of a reach. So, dear reader, the time has come for a new chapter. I'm hanging up my K@k Cook apron and stepping into the spotlight as The Kasi Cook. If you are not au fait with South Africa and its culture, the word Kasi (also spelled 'Kasie') is a popular slang term for a township or location. I was born and raised in a township called Dobsonville, part of Soweto in Johannesburg. Kasi culture is rich, diverse, and an integral part of South African identity and history. I proudly celebrate my roots in the Kasi. The Kasi Cook is also sad to announce that the avocado series is ending. However, the series finishes on a sweet note with dark chocolate avocado muffins on the menu. It might sound like an unusual pairing, but chocolate and avocado complement each other beautifully, especially in desserts. Avocado's creamy, buttery texture adds richness and smoothness, while its slightly earthy flavour perfectly balances the deep, intense taste of chocolate. Many recipes use avocado as a healthy substitute for oil or butter to create silky, luscious chocolate desserts that are both nutritious and delicious. My dark chocolate avocado muffins turned out wonderfully, with the avocado providing much-needed moisture to what can often be dry muffins. Ray's chocolate avocado muffins Ingredients 1 cup flour ½ cup unsweetened cocoa powder 1 tsp baking powder ½ tsp salt 1 mashed avocado ½ cup milk ½ cup honey 2 eggs 1 tsp vanilla extract ½ cup dark chocolate, chopped into pieces Method Preheat the oven to 250°C and line a muffin tin with paper liners, or lightly grease it. In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 tsp baking powder, and ½ tsp salt. Set aside. In a large bowl, mash 1 ripe avocado until smooth. Add the wet ingredients to the mashed avocado: ½ cup milk, ½ cup honey, 2 eggs, and 1 tsp vanilla extract. Whisk until well combined. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix. Fold in the chopped dark chocolate pieces (½ cup) evenly throughout the batter. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the centre of a muffin comes out clean or with just a few moist crumbs.