Boardwalk executive chef Willie Mcotoyi honours Heritage Day with authentic South African cuisine

This Heritage Day, Boardwalk executive chef Willie Mcotoyi celebrated South Africa’s rich food culture by leading with heart and honouring tradition on the plate. For Mcotoyi, food was never only about sustenance but a lifelong passion shaped by both local heritage and global influences.

His story began in Cape Town where his culinary journey started in 1994 at the Basics Kitchen Academy in Langa. From his first role peeling onions at the Cape Sun Hotel, Mcotoyi’s path grew into a career that would take him across South Africa and abroad to Germany and the United States. Each kitchen sharpened his skills and reinforced his love for food.

“My path spanned from Cape Town’s V and A Waterfront to The Palace at Sun City in the North West, and later Boardwalk, where I had been since 2021,” Mcotoyi said. “Each role gave me more responsibility, from sous chef to head chef, to executive chef managing large teams and high volume catering. At Boardwalk, I continued to grow, lead teams of up to 45 chefs, and maintain the highest food standards.”

Alongside experience, Mcotoyi built on formal qualifications that included Food and Beverage Management at the International Hotel School, Leadership and Management at the University of Pretoria, and a diploma from HTA School of Culinary Art. Yet he credited much of his growth to hands on learning in some of the busiest kitchens in the world. He often spoke of the mentors who had never compromised on quality. “Their lessons shaped my own approach,” he said.

Heritage Day provided Mcotoyi the chance to highlight the role of food in cultural identity. “People wanted authentic African cuisine, not just Westernised menus. We brought back traditional dishes, showcased local ingredients, and gave overseas guests the chance to experience Africa through food,” he said.

The Boardwalk Heritage Day buffet reflected that vision with dishes such as lamb on the spit, fish and oxtail potjies with dodorhoyi, bobotie, pap, Cape Malay curries and desserts like koeksusters and milk tart. Venison, samp and beans also featured, reminding diners of the richness of local ingredients. “We needed to let the world experience Africa through African cuisine,” Mcotoyi said.

Sourcing was central to this celebration of heritage. “I loved showing how simple, authentic produce could create world class dishes,” he explained. Boardwalk supported local farmers, with about 90% of its produce sourced from nearby suppliers.

For Mcotoyi, leadership in the kitchen extended beyond recipes. He believed strongly in mentoring young chefs. “I believed in leading with honesty, motivating my team, and nurturing the next generation of chefs. I hoped to see more female chefs rise in the industry, and my advice to young talent was simple: love what you do, have the right attitude, focus on quality, and keep things simple,” he said.

He also emphasised that modern chefs needed to balance artistry with business sense. “There was much more focus on cost control, financial awareness and sustainability. Chefs today did not just cook; they had to understand budgets, ratios and margins. Standards were higher, and customers expected quality and consistency at all times,” he said.

From oxtail potjies to Cape Malay curries, Mcotoyi used Heritage Day to show that South African cuisine carried the power to connect communities and tell stories. His philosophy was clear: food celebrated both tradition and innovation, while inspiring the next generation to carry heritage forward.

RECIPE: Braised Oxtail and Dumplings

Oxtail ingredients

• 1.5–2 kg oxtail pieces, trimmed
• 3 Tbsp vegetable oil
• 2 medium onions, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 4 garlic cloves, minced
• 1 can (410 g) baked beans in tomato sauce
• 2 Tbsp tomato paste
• 2 large tomatoes, chopped (or 1 can chopped tomatoes)
• 2 bay leaves
• 3 sprigs fresh thyme (or 1 tsp dried)
• 1 sprig rosemary (optional)
• 2 cups beef stock
• 1 cup red wine (optional, or replace with extra stock)
• 2 Tbsp Worcestershire sauce
• 2 tsp paprika
• Salt and black pepper, to taste
• 2 Tbsp flour (for dusting the meat)
• Fresh parsley, chopped (for garnish)

 Dumplings ingredients

• 2 cups cake flour (or all-purpose flour)
• 2 tsp baking powder
• ½ tsp salt
• 2 Tbsp butter, softened
• ¾ cup milk (or water)
• 1 tbsp fresh parsley, chopped (optional)

Method

1. Prepare and sear the oxtail

Pat the oxtail dry, season with salt and pepper, and lightly dust with flour. Heat the oil in a large, heavy-based pot. Brown the oxtail in batches until golden, then set aside.

2. Build the base

In the same pot, sauté the onions, carrots, and celery until softened. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes to develop depth of flavour.

3. Deglaze and flavour

Pour in the red wine (if using) and allow it to reduce slightly while scraping up any browned bits. Add the chopped tomatoes, Worcestershire sauce, paprika, thyme, bay leaves, and rosemary.

4. Slow cook

Return the oxtail to the pot and pour in the stock until just covering the meat. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 3 to 3½ hours, or until the oxtail is meltingly tender. (Alternatively, cook in a preheated oven at 160°C for the same time.)

5. Prepare the dumplings

Mix flour, baking powder, and salt in a bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the milk to form a soft dough, then shape into small balls about the size of a golf ball.

6. Finish with dumplings

In the last 25–30 minutes of cooking, arrange the dumplings on top of the stew. Cover tightly with a lid and allow them to steam until puffed and cooked through. Avoid lifting the lid during this time.

7. Serve

Remove the bay leaves and herbs. Spoon the oxtail and its rich gravy into bowls, top with dumplings, and garnish with fresh parsley. Serve with mashed potatoes, rice, or enjoy as is.

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