Edition December 2024 / January 2025

The rise of social media has enabled many people to explore ways to share their passions with global audiences through content creation.

David Mahlangu is a South African self-taught cook and lifestyle influencer who is passionate about sharing simple, accessible recipes with over 500 000 followers worldwide across various social media platforms.

Known to his followers as a brand Malumfoodie, David has gained fame for his engaging cooking vlogs, blogs and his signature phrase "Rura-Rura," which means to stir. His distinctive cooking style has added a unique flavour to the online culinary world.

“Through Malumfoodie, I have aimed to create connections between families, companies, and people across the globe, all celebrating the joy of food for better well-being,” he said.

Public Sector Manager magazine recently caught up with Malumfoodie at the Tiger Brands Media Cook-off. In this edition, we share his delicious, easy-to-make Tomato Spinach Chicken Pasta recipe. Ready in just 30 minutes, this dish serves up to six people, making it perfect for family meals or gatherings.

Tomato Spinach Chicken Pasta

Ingredients:

• 1 packet of linguine pasta.
• 150 g Sun-dried tomatoes.
• 1 cup of cherry tomatoes (cut in half ).
• 3 cloves of garlic, minced.
• ¼ cup of olive oil.
• 3 tablespoons of fresh basil.
• 2 tablespoons of fresh thyme or dried thyme.
• 1 and ½ cup of grated mozzarella cheese. 
• 500 ml of fresh cream.
• 1 packet of baby spinach (200 g).
• Salt and pepper (pinch) for taste.

Method Pasta:

• Boil water with salt in a big pot and add your pasta. Cook for 10 minutes.
• Drain the water and leave ½ cup of water aside.
• Rinse pasta in cold water to stop it from cooking further.

Sauce:

• In a pan, add olive oil with garlic. Toast the garlic until fragrant.
• Add sun-dried tomatoes with cherry tomatoes. Fry for five minutes then add thyme.
• Add fresh cream and reduce the heat. Let it simmer for two minutes then add fresh basil.
• After letting it simmer again for an extra minute, add spinach and let it cook for five minutes then add pasta water followed by mozzarella. “Rura-Rura” (stir) until smooth then add salt and pepper (to your liking).
• Immediately, add pasta and switch off the stove, then “Rura-Rura” (mix it well) and let it simmer on the off stove for a minute.

The meal pairs perfectly with a glass of dry white wine, such as Chardonnay, Sauvignon Blanc or Pinot Grigio. For those who prefer non-alcoholic options, a refreshing glass of iced tea makes an excellent accompaniment.

About the cook

Mahlangu is a professional aircraft maintenance engineer but his passion for cooking dates back to his primary school years. He is currently enrolled at a culinary school to enhance his skills.

He enjoys developing recipes, collaborating with brands, creating content, food writing, blogging and hosting cooking classes for various clients. His entrepreneurial spirit extends to designing his own line kitchen utensils, Rura Rura, to connect with his followers through the products. He also blends and brands a variety of spices to bring a unique flavour into people’s kitchens, aimed at bringing a unique Malumfoodie flavour into kitchens and recreating his distinct culinary taste.

Mahlangu offers catering services and has big dreams of one day owning his own culinary school.

His achievements include winning the Top Chef Award at the Emerge Africa Awards, being featured in Food and Home magazine and collabo- rating with SuperSport on a video project. He is currently nominated for the Rising Star category at the Zikomo Africa Awards.