Tyla Cooks a South African Dinner

Vogue

Watch as Tyla cooks her favorite meal, pap and chutney with boerewors. After sliding into the kitchen, Tyla shakes up a margarita before assembling the ingredients for the traditional South African dish.  Director: Posy Dixon Director Of Photography: Henry Lockyer Editor: Evan Allan Producer: Liv Proctor Producer, On Set: Rashida Josiah Assistant Camera: Teresa Adamson Gaffer: Leo Olesker Audio: Adina Istrate Food Stylist: Nyasha Haukozi-Jones Set Designer: Ayanna Blair-Ford Production Assistants: Edijs Snejersons, Azeem Rajulawalla Stylist: Ronnie Hart Styling Assistant: Sandra Bell Makeup Artist: Saba Khan Hair Stylist: Louis Souvestre Production Coordinator: Ava Kashar Production Manager: Natasha Soto-Albors Senior Director, Production Management: Jessica Schier Assistant Editor: Fynn Lithgow Post Production Coordinator: Holly Frew Supervising Editor: Erica DeLeo Post Production Supervisor: Alexa Deutsch Director, Post Production: Nicholas Ascanio Entertainment Director: Sergio Kletnoy Director, Content Production: Rahel Gebreyes Director of Programming, Development and Creative Production, British Vogue: Minnie Carver Senior Director, Video: Romy van den Broeke Senior Director, Programming: Linda Gittleson VP, Video Programming: Thespena Guatieri

Transcript

00:00This looks a bit hectic. I should have put a little less. This is like, yeah, you're really chowing.

00:12Hello Vogue! It is Tyler and I'm gonna cook for you and make something to drink. I'm gonna be

00:19making margarita. My mom used to make this all the time when I was younger, so let's go. First,

00:26a double shot of tequila, half a shot of, what is it called again? Lime juice. And then half a shot

00:42of triple sec. Guys, honestly this is my first time making it. I always used to watch my mom

00:50make it though. My mom is gonna probably shout at me like, you're drinking? Now, I'm just gonna

00:56cover it and shake it up. Take some lime, you put it on some salt, just so it's on the edge.

01:06Last touch is just that.

01:12Fresh, lovely, let's go. Now, I'm gonna start cooking for real. I'm gonna be making pap chakni

01:18and vodovores. Guys, if you are South African, please do not judge how I make it. Everybody

01:22makes a difference, so let me be. First, I'm gonna be making the vodovores. It's like a sausage,

01:29we use it for almost everything. And then these are some ingredients for the chakni.

01:36This is canned tomato, this is some garlic, salt, always some spoons

01:45and a knife. You know that video of Azealia Banks?

01:48First thing you do is prepare. So, you have to chop the chilies. Guys, I love hot food.

01:54Chop the ends off because nobody likes eating the ends. I'm not the best cook. I can cook to survive

02:03but guys, I don't know. These nails, I'm struggling chopping. I picked this because it's like my

02:11favorite food to eat, honestly. I always speak about it and people don't know what I mean when

02:15I say pap and chakni, they're like, what? What is that? So, I thought, hey, let me just make it.

02:22Now, I'm gonna chop some onion. This is where the tears come.

02:29Now, a pan. And the first thing that you have to do, guys, am I being messy? Am I being messy?

02:36Whoops. The first thing that you put in the pan is some onion. I love food, I just don't like

02:42cooking it. I can make you some stuff but don't be expecting every night a whole three-course meal

02:47because I'm not one of those girls. I'm not like Norah Smith, I promise. Take your chilies, put

02:53that in as well. Then, I'm gonna put some of the garlic, crushed garlic and yeah, that's just gonna

02:59fry by its own. There's no sizzles. The silence fry. Okay, so just let the onions fry with the

03:11garlic and the chili. If you're inviting a guy over and you want to make it seem like you cook

03:18fry onions, garlic and chili and the aromas, a guy, they will imagine that you're cooking a gourmet

03:24meal. I'm telling you, it works. It's a hack. For the buddha gosu, just take it and plop it in.

03:30Just like that. You just have to turn it over like a few times but it's very easy to make.

03:35I don't know what is in a buddha gosu. I think it's a bunch of different meats mixed together

03:40into a sausage. It sounds disgusting but it's the most. Can you hear me even?

03:48Oh, it's sounding like there's a feast. Turn it over like every now and then.

03:54Canned tomatoes.

03:58I'm slaying. Okay, so now I'm just gonna clear up the station a little bit more and we can start

04:05with the pav. It is literally May's meal and you can literally make so many things out of this.

04:15I have to wait until this water is boiling and then we'll start making the pav. It's not supposed

04:21to be lumpy. It mustn't be too wet or too hard. It needs to be the perfect consistency. So guys,

04:29Tyler Plus is out right now. I'm just excited to

04:34start making music for my next album. I'm ready to go.

04:46Start mixing instantly, guys. As you can see, it's flying everywhere and it's basically gonna

04:54start thickening as it cooks. I'm not a professional on making this. I just know

05:00the end product is gonna be right. So don't worry about the process.

05:06So now you get a wooden spoon and you start folding it in. It's gonna get thicker. Don't

05:12worry. But sometimes I have to add a little more. I feel like right now I need to add a little more.

05:16You always can make it work. That's what I like about pav. If you feel like it's going wrong,

05:21there's always a way to fix it. When I was in New York, I made it. I was craving it so bad and my

05:27sister came to New York for the first time. She came to visit me and now she's staying with me.

05:33Oh, I feel like a mother. My sister wanted to go out. I couldn't sleep. I was literally waiting

05:39for her and I was calling her like a mom. I was like, where are you? Get back. And she didn't

05:43message me. Her phone was off. I was literally crying. I was literally crying like, where's

05:50Sydney? And then I went outside and I saw she was in her room the whole time.

05:54Being a mother. I don't know how mothers do it. This is a workout.

06:01I'm telling you, I feel like I have one bicep.

06:06Looking good. Twist it around. Do it again.

06:11Guys, I told you making this is very messy. My mom, whenever she cooks,

06:22it's always clean. I don't know how my mother does it. There's never

06:26mess when my mother cooks. And she shouts at us whenever the kitchen looks like this. But hey,

06:32literally my mother's a super mother. The spice that I use for the chutney is Robinson's BBQ

06:39Spice. This is the best spice, guys. You can use this for everything, like marinate your meat,

06:44chutney, food, like anything. Once my mother put this on popcorn, I'm not even joking.

06:49It smells literally like a braai, like a barbecue. This is the best one. More sauce.

06:56Guys, I'm not going to lie. I killed it. It's proper.

07:00Come on. Okay, let me taste it. It's just very hot.

07:12Good. This is done. I just need to add a little bit of... Is this... What's this? Is this the

07:18vinegar? No, that's not the vinegar. I was going to put tequila in there. So you just have to add

07:23a little bit of vinegar. This is good. Everything is basically roundabout done.

07:33So I'm just going to clear up and then make a nice presentation for you guys.

07:39So first, I'm just going to cut up the sausage a little bit.

07:45You basically start with the pop. So make the ball shape. First, you put some oil.

07:53Okay. I think I needed a big bowl. Let me use this bigger one. Yeah.

08:01Cute. I'm going to take some of the gravy and just pour it over. Then, just the meat.

08:07Just the meat. You just add a little garnish. Yes. That's the finishing touch.

08:18Now, we have to try it. So we eat this with our hands, guys. So you take a little bit.

08:25Grab some gravy. Break off some meat. Then, you eat it like...

08:38Can I eat the rest? Thank you guys so much for watching me cook this meal. I'm going to

08:47go finish the rest off camera. Yeah. Thanks, Vogue. Love you guys. Love my tigers. Bye.

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