Chef and food justice activist Mokgadi Itsweng is on a mission to build a plant-forward food culture in South Africa. She is the author of the recently published ‘Veggielicious’ cookbook that features a range of South African ingredients. She brings a wealth of knowledge about indigenous foods and will be looking out for them on restaurant menus when she goes out to judge.
She says, “I’m that person that reminds people to eat well and to think of Mother Nature wherever they are.”
WATCH the interview below: