More than a list of dishes, Mbalo-Mokoena's menu is the start of a story; as she serves our meal, Mbalo-Mokoena flits in and out of the kitchen, explaining the names she's given each course. "Native Yards Backyards" is a polenta-like pudding topped with slow-roasted tomato sauce, mixed mushrooms and microherbs picked from the planters around us. It's also a reference to the backyard vegetable gardens that used to be a key source of nutrition in township diets; once common, these gardens are a tradition that has been lost among younger generations. "Thsisanyama", a Zulu word for "burnt meat", is local slang for barbeque; Mbalo-Mokoena grills beef, sausages, lamb, and chicken—caught free-roaming on the township streets—out in front of her house and serves it with homemade chakalaka, a spicy vegetable relish that has been a staple here for generations. Dessert, "The Milk Man", is a common fermented-milk cheese called amasi. Infused with lemon verbena, Mbalo-Mokoena makes the cheese herself and serves it with fresh fruit and baby toffee apples, a cheeky nod to a burnt sugar mishap that got her eliminated from MasterChef.