Chillies from Soweto have broken onto the international food arena.
The chillies are grown by a team of young people who call themselves Siyazenzela Plant Biotech and Agricultural Consultants and are based in Phiri.
The chillies were recently added to the Ark of Taste, an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. It lists spices and products that are unique to a country and should be protected.
South Africa has 45 products on the list. The chillies made international standards through the help of Slow Food founder and United Nations special ambassador Carlo Petrini.
Petrini also sits on the board of the International Ark of Taste.
He entered the local produce after visiting the project in Soweto and tasted the chilli source called Sonkane.
Philasande Cele, the farmer and founder of Siyazenzela, believes their latest achievement will earn them a national recognition.
"We have never had such recognition before, particularly on a global stage. Our customers know that we produce a top-class product, but this honour from Slow Food has been amazing. My team and I are delighted," he said.
He said being entered into the international catalogue for unique food meant it was time to make money and grow the project.
"Our aim is to capitalise on this moment and grow more chillies. I think now we have nothing to lose. We need to go all out."
Although Siyazenzela is not well- established yet, locally it supplies shops in Lenasia South, Hillbrow and Yeoville.
The project also grows other vegetables such as spinach, carrots, tomatoes, spring onions, peppers and herbs such as coriander, mint and parsley.
Cele said their chillies were special because of the techniques he uses when growing them.
The 31-year-old understands soil nutrients well as he holds a BSc in microbiology and an honours degree in plant biotechnology, both from Wits University. "I have a better understanding of the soil because I went to school for it. I believe a solid rich soil with nutrients can produce the best products."
The project was established in 2012, and it employs eight people.
Cele focused on chillies after one of his friends suggested he planted them because people who eat cooked cow head meat loved chillies to accompany the food.
"I loved the idea because when you plant chillies you do it once. In winter the stems dry out and in summer they grow leaves again," explained Cele who grew up in Escort, KwaZulu-Natal.
The Chilli of Soweto was one of the attractions at the Slow Food Soweto Eat In & Food Conference this past weekend.
Soweto chillies go international
Chillies from Soweto have broken onto the international food arena.
The chillies are grown by a team of young people who call themselves Siyazenzela Plant Biotech and Agricultural Consultants and are based in Phiri.
The chillies were recently added to the Ark of Taste, an international catalogue of endangered heritage foods which is maintained by the global Slow Food movement. It lists spices and products that are unique to a country and should be protected.
South Africa has 45 products on the list. The chillies made international standards through the help of Slow Food founder and United Nations special ambassador Carlo Petrini.
Petrini also sits on the board of the International Ark of Taste.
He entered the local produce after visiting the project in Soweto and tasted the chilli source called Sonkane.
Philasande Cele, the farmer and founder of Siyazenzela, believes their latest achievement will earn them a national recognition.
"We have never had such recognition before, particularly on a global stage. Our customers know that we produce a top-class product, but this honour from Slow Food has been amazing. My team and I are delighted," he said.
He said being entered into the international catalogue for unique food meant it was time to make money and grow the project.
"Our aim is to capitalise on this moment and grow more chillies. I think now we have nothing to lose. We need to go all out."
Although Siyazenzela is not well- established yet, locally it supplies shops in Lenasia South, Hillbrow and Yeoville.
The project also grows other vegetables such as spinach, carrots, tomatoes, spring onions, peppers and herbs such as coriander, mint and parsley.
Cele said their chillies were special because of the techniques he uses when growing them.
The 31-year-old understands soil nutrients well as he holds a BSc in microbiology and an honours degree in plant biotechnology, both from Wits University. "I have a better understanding of the soil because I went to school for it. I believe a solid rich soil with nutrients can produce the best products."
The project was established in 2012, and it employs eight people.
Cele focused on chillies after one of his friends suggested he planted them because people who eat cooked cow head meat loved chillies to accompany the food.
"I loved the idea because when you plant chillies you do it once. In winter the stems dry out and in summer they grow leaves again," explained Cele who grew up in Escort, KwaZulu-Natal.
The Chilli of Soweto was one of the attractions at the Slow Food Soweto Eat In & Food Conference this past weekend.
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