Chef Jenny Morris’s love for conjuring up delicious meals began in the kitchen of her parents.
You were born in KwaZulu-Natal. What are your fondest childhood memories?
Jenny Morris: I have a couple of fond memories. My grandpa Bob Cannon used to call me for tea every afternoon at 3 pm. And he would say, “Soekie (his nickname for me), put your shoes on.” We would go into his kitchen and, on the solid plate, he would make these glorious crumpets and then top them with lots of salted butter and honey – the honey that tasted like honey.
I would lick everything off the top and leave the crumpet, which used to drive him insane. My sister Beverly and I would climb up our mango tree in the back garden, and each of us would have our own salt cellar. We would eat the mangoes grass green. We would eat them half ripe, and then we’d bring some down to the kitchen and eat them with curry powder and salt.
What smell or taste immediately takes you back to your childhood?
There were wonderful aromas coming from my mother’s kitchen growing up as a child. We ate a lot of mutton, so she would start roasting a leg of mutton at 5 am in the morning to be able to have lunch at 1 pm. It was gloriously delicious.
Our home would be filled with the smells of rosemary and garlic. She would have pumpkin on the stove, slow-cooking with a stick of cinnamon. The smells of cinnamon, garlic, and rosemary always remind me of growing up.
What was your favourite dish as a child?
Besides my father’s brinjal curry? Amasi (a thick curdled sour fermented milk product) with brown bread and madumbis (a starchy root vegetable) – I still eat that today.
When did your food journey start?
That’s a difficult one – I believe I already started that journey as a foetus! I’ve always loved food. I’ve always been passionate about food and fresh ingredients. It’s about combinations, textures, and flavours.
My father grew 99.9% of everything that we would eat, except mushrooms. He said if he could get his hands on the spores, he would have done that as well. My mother seldom had to buy anything, and one of my fondest memories would be her sending me into the garden saying, “Pick me a couple of green beans… pick me some carrots.”
We had these little sugarloaf cabbages, and we’d pick them while they were still young, so we would eat four or five veggies at a sitting. Every night we would have the most delicious vegetables with our meal. I think my journey began there.
I spent a lot of time in the kitchen with my dad. He was the adventurous cook, while my mom had a more holistic approach. She was the nurturing cook and the mommy. She couldn’t put an extra ingredient in her braised beef because we’d all have something to say. We didn’t ever want that flavour to change.
My father used to get into the kitchen and mess it up, and he knew his way around a pot. All three of us, including my brother Billy, spent a lot of time in the kitchen with our parents. That hunger to be in the kitchen with all the pots bubbling with the wonderful aromas surrounding you was so great, and I learnt, with practice, of course.
Today, I cook for presidents and kings, royals, and, of course, my family.
How did your nickname ‘The Giggling Gourmet’ come about?
I used to call myself the ‘galloping gourmet,’ and when I went to register the name, there was a reserve on it. Because I’m so happy and I laugh and I have a wonderful sense of humour, I decided I should rather become the Giggling Gourmet!
Do you have a favourite dish to make at home?
I have so many favourites. I’m a greedy girl. It’s like asking who my favourite child is – I have three beautiful sons. But I do love comfort food…
If you dine out, what is your go-to dish to order?
It would be something Asian – I love Chinese and Thai food.
What type of patron are you when dining out?
I’m pretty easygoing. I love to experience other chefs’ food because that’s their art and craft, and I appreciate all the work that goes into what they serve. But when I order an egg, it needs to be soft and trembling, and if it’s not presented that way, I’ll send it back. If I order a steak medium rare and it’s not the right temperature, it’s also going back to the kitchen.
How has the culinary scene evolved since you started your journey as a chef?
I started my journey a long time ago, and what the chefs are putting out today, with the foods we are experiencing, it’s become global. You can get any ingredient you want; you can create any dish you want.
If I want to cook Thai food, I can go into any supermarket – it doesn’t have to be an Asian one – and find incredible ingredients. South African palates have been exposed to the most beautiful cuisines. And that’s not discounting our own!
Exciting projects on the horizon?
One of the most exciting is called The Diaries of The Giggling Gourmet, a new television series. I’m busy with a new cookbook. I love to travel and want to take a group of foodies to Morocco. I have filmed there, and I know the country well enough. I love it; it’s simple, and the food is honest. It’s a beautiful place to be.
Text | Heléne Ramackers
Photography | Jasmine Heuvel Photography
Follow Jenny Morris on Instagram: @jennymorrischef.
