Thando Thyme Instagram

Spotlight: Two minutes with Foodstagrammer Thando Thyme

Young foodie Thando Thyme leaves her followers’ mouths salivating after each of her colourful Instagram posts.

Thando Thyme Instagram

Thandolwethu Ngwadla – known as Thando Thyme – is a young student from Johannesburg whose passion is food, food…and more food.

From chicken prego rolls and savoury puff pastry bites to umleqwa (hard-body chicken) and grilled salmon, Thando is a versatile foodie who constantly surprises her followers with her easy-to-follow recipes. 

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Stuffed chicken breasts, wrapped in bacon served with a garlic mushroom sauce, and Mediterranean couscous ✨ simple, delicious, and a crowd pleaser ? Ingredients (Serves 4): 100g baby spinach Lancewood spring onion and chives cream cheese Robertson’s Cajun Creole Rub Streaky Bacon Olive Oil 1 punnet mushrooms, chopped 1 punnet baby tomatoes 200ml cream 250g Mediterranean flavored couscous 1t garlic, crushed 1/2t ginger, crushed 1/2t green chili, crushed. 1t tomato paste 1T Parmesan cheese Fresh parsley Aromat, to season Pepper, to season Garlic and Herb salt, to season. Method: 1. Butterfly the chicken breast, season with Cajun Creole rub, and set aside. 2. Sauté the spinach in a bit of olive oil. Lightly season with garlic and herb salt. 3. Once cooked, remove the spinach from the heat, and allow to cool down, before adding 2-3 tablespoons of cream cheese. 4. Add spoonfuls of the spinach and cream cheese mixture into the center of the butterflied chicken 5. Wrap in bacon, and secure using tooth picks 6. Pop in the oven at 180, until fully cooked. For the sauce: 1. Sauté the mushrooms, in a bit of olive oil. 2. Add garlic, ginger and chilli 3. once cooked, add 200ml cream. 4. Add a squeeze of tomato paste, then season with Aromat, Pepper, and Garlic and Herb salt. 5. Simmer on low heat, until the sauce thickens. 6. Add a bit of chopped parsley, and Parmesan cheese to finish it off (optional) For the couscous: 1. Add equal parts couscous and boiling water, then cover the dish. 2. Once all the water is absorbed, fluff up using a fork. 3. Throw in the whole baby tomatoes 4. Lightly season with pepper. Enjoy ✨ ! #food #foodporn #foodphotography #foodstagram #foodie #foodiesofinstagram #foodblogger #foodblog #foodpics #foodbloggers #yummy #yum #chicken #bacon

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Thando Thyme beyond the food 

Thando has a BSc degree from the University of Witwatersrand in Johannesburg and is at Rhodes University in Makhanda completing her BSc honours in biotechnology.

She is both a dedicated student and Foodstagrammer, so finding balance is important.

“It requires a bit of discipline and I don’t always get it right,” Thando says.

“I really try to work on a schedule as much as possible. Most of my downtime, I use to cook. During the week I plan what I’d like to make over the weekend.

“I normally pick up the ingredients on Friday afternoon then spend the whole of Saturday and Sunday creating content for the week ahead.

“That system works quite well for me in that my working week [Monday to Friday] is completely open to my academic obligations.”

Her decision to become a Foodstagrammer wasn’t difficult. In December 2019, she posted a lamb shoulder roast she had made on her personal Instagram profile. Friends sent  messages asking how she made the roast.

She took a leap of faith and now — through her dedicated food profile — she shows her love for the culinary arts.

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Creamy Chilli, Tomato and Prawn pasta ? This pasta really is THAT girl ?. A simple, creamy winter warmer that will leave you wanting more ✨ Ingredients: 500g prawns Bacon bits 1t green chili, crushed 2t garlic, crushed 1t paprika 2-3t Robertson’s Cajun Creole Rub 1t dried Italian herbs Aromat/Salt, to season Pepper, to season 400g exotic mixed tomatoes/ cherry tomatoes 240g sundried tomato quarters 3T Sun-dried tomato pesto 300ml cream Parmesan cheese/ hard Italian cheese Directions: 1. add 1t chilli, 2t garlic, 1t paprika, 2-3t cajun creole rub, and a bit of olive oil to 500g prawns. mix well and set aside for use later. 2. Add a bit of oil into the pan/pot, and sauté bacon bits until cooked (optional) 3. Add in the prawns, and sauté. Season with aromat/salt. 4. Add in the chopped exotic tomatoes/cherry tomatoes, and sauté. NOTE: after about 4 minutes of putting the prawns into the pan, remove from the pan and set aside. This is to prevent overcooked prawns 5. Add 240g sun-dried tomatoes to the bacon, and tomato mixture, and continue to stir 6. Add 3T of sun-dried tomato pesto, stir in. 7. Add in 300ml of cream, stir in, add 1t dried Italian herbs, black pepper, and parmesan cheese, then reduce the heat and allow the sauce to simmer for about 2-3 minutes. 8. Then add the prawns back in, and simmer the sauce for a further minute 9. Add in your cooked pasta of choice, I used linguine. Then coat the pasta well with the sauce 10. Before serving top the pasta with a bit of Parmesan and black pepper (optional). 11. Enjoy ✨ #food #foodporn #foodphotography #foodstagram #foodie #foodiesofinstagram #foodblogger #foodpics #foodlover #foodlovers #homecooking #homecook #homecooked #yummy #yum #pasta #pastalover #prawns

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Thando Thyme’s inspirations

As a young child, Thando preferred watching food channels, such as BBC Food and The Food Network. That was the groundwork for becoming familiar with different foods and methods of cooking.

In her spare time — if she wasn’t flipping through recipe books — she would just sit and watch her mother cook. 

Thando says she draws inspiration from South African chefs, such as Zola Nene, Lorna Maseko and Siba Mtongana.

Mtongana’s food journey is “massively inspirational” to her and to young black women everywhere, she says.

Other Foodstagrammersshe looks up to, are Neo Nontso, who is behind @dinewithneo,  and Luyanda Mafanya of @cookingwithluyanda. 

Developing her recipes 

As Thando has become more experienced in the kitchen, she has learnt which flavours work well together and which don’t.

As she develops her recipes, she uses online sources to get a rounded feel for them. 

“If I want to cook something I’ve never done before, I usually grab a couple of sources like a few recipes online or a YouTube video and so on.

“That’s just to get a basic idea of how it’s done, and then I start thinking of the approach I will take when making it.”

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eKhaya with ThandoThyme ✨ #3 It’s Sunday, so we’ve got another #homespiration meal. This week we’ve got a red wine braised lamb shank. I used my last bit of alcoholic red wine, and honestly it was worth it ?. What’s your favorite frame? Lamb Shank Ingredients: 4 lamb shanks 1 onion, chopped 1T garlic, crushed 2t spanish smoked paprika (normal paprika is fine too) 2t Robertson’s chicken spice 2T six gun grill seasoning 1 can chopped tomatoes 1T brown sugar 340ml liquid lamb stock 50ml water 250ml red wine Salt and Pepper 30g butter Fresh thyme Fresh rosemary 2 bay leaves Method: 1. Season the lamb shanks with salt and pepper. 2. Melt 30g butter in an over proof pot. Brown the lamb shanks, remove and set aside. 3. Sauté 1 onion, and 1T crushed garlic 4. Add 2t Spanish smoked paprika, 2t Robertson’s chicken spice, 2T six gun grill seasoning NOTE: if the pan dries up, add a bit of water to loosen the spices 5. Add 1 can chopped tomatoes, 1T brown sugar, 340ml liquid lamb stock, 250ml red wine, 50ml water. Stir, and bring to the boil. 6. Add the shanks back in. 7. Add a few sprigs of rosemary and thyme, and 2 bay leaves 8. Cover the pot, and put in the oven to slow roast for 3-4 hours. Turning when necessary 9. Enjoy! #lamb #lambshank #food #foodie #foodphotography #foodstagram #foodporn #foodpics #foodpics #foody #foodstylingandphotography #yummy #yum #mysundayplatewithlorna

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  • To find all of Thando Thyme’s recipes, visit her on Instagram @thandothyme