Making Kos

I have been exploring local wild ingredients and innovating recipes since 2011, working as Making KOS. I started sharing my journey from early on through talks, foraging walks and tasters of bottled produce. I have recently become even more active in promoting that we re-integrate wild foods into our lives. Participants joining my hands-on Masterclasses and Dinners are able get to know and take pleasure in cooking with and tasting a range of local wild ingredients. In addition to my own exploratory journey, the collaborations that I have initiated over the years have been instrumental in beginning to fill some of the gaps in both academic research and local knowledge bases. My pilot cultivation project in Khayelitsha succeeded in inspiring a number of small scale local growers to also try out cultivation. This has resulted in a range of local wild ingredients tentatively finding their way into some of our local kitchens. Through Making KOS, I am striving to catalyse a significant market in wild foods that has both social and ecological impact. Increasing the number of us who are engaged in getting to know, to grow and to use our local wild foods to this end will continue to remain at the forefront of our mission.