International Chef Wandile Mabaso brings a taste of South Africa to Liquid Gold Feast

Eight hours. That is how long Wandile Mabaso plans to give the goat. Time for it to soften in a tomato broth, for his own jollof spice mix to work its way through the meat, for the sort of flavour that makes conversation pause while someone goes back for another forkful. Alongside it, a kelewele mousse, his interpretation of Ghana’s much loved spiced plantain. Curious? You should be.

The South African chef is coming to the Barbados Food and Rum Festival, and he has a delicious journey in mind. From 5 to 8 November 2026, an island celebrated as the culinary capital of the Caribbean will welcome his imagination to its table. Later that month, on 30 November, Barbados marks 60 years of Independence and five years as a republic. His arrival brings an opportunity to celebrate the island’s African connections through the very pleasurable business of eating.

Mabaso wants to take diners on a journey from Africa to the Caribbean. His starting point is personal, shaped by a childhood in Soweto, years in demanding international kitchens and an enduring fascination with what happens when familiar ingredients meet fresh ideas.