Sakhumzi Restaurant – a TEP hidden treasure

Sakhumzi’s Restaurant is a must-do stop for hundreds of foreign and domestic tourists visiting Soweto. It’s also a popular watering hole and dining spot for locals.

This is the remarkable story of Sakhumzi Maqubela, an inspirational entrepreneur who traded in his lucrative job to become the owner of a restaurant in the world-famous Vilakazi Street in Orlando West, Soweto.

Sakhumzi had been working in the banking industry for 13 years with First National Bank, repairing their ATMs and computers. Because he was so good at what he was doing, the repairs that he carried out lasted and so he found himself with a fair amount of free time on his hands.

The inspiration for a restaurant came with him and his friends relaxing in the house that he had inherited from his parents. The story continues with friends dropping in after finishing their day at work for a beer and food prepared by his wife Bukelwa, who was a dab hand in the kitchen. Later, passing tourist groups en route to Nelson Mandela’s house and Desmond Tutu’s would stop to chat and indulge in the food and drinks.

Sakhumzi Maqubela

Sakhumzi is extremely proud of his heritage and wanted to restore pride to his Soweto. The day came when Sakhumzi decided that he wanted a restaurant with the main focus on traditional Sowetocuisine, complete with a licensed bar and traditional dancing from the Northern Cape. He knew that he had to target the international market and with this in mind, added the ability to exchange foreign currency at his establishment.

His vibrant restaurant has impacted on the local community by bringing back respectability to the township as a globally competitive tourist destination that can be compared to the likes of Cape Town. Soweto is now an area that is investor-friendly for hospitality, entertainment and fashion.

Today Sakhumzi Restaurant is a must-do stop for hundreds of foreign and domestic tourists visiting Soweto. It’s also a popular watering hole and dining spot for locals.

Food, mostly served buffet-style, combines local traditional foods such as lamb intestines, tripe, samp and beans, pap and steamed bread – with a nod towards the dietary expectations of customers who might be put off by offal.

There are plenty of fresh vegetables on offer; creamed spinach and butternut, and a choice of salads. Plus more traditional dishes, such as lamb stew or spicy chicken.

Sakhumzi was right in thinking that the house he had inherited, and which he now admits he was only using half of, was a vibrant business in the making. This entrepreneur now travels the world, seeking out new markets and finding the new customers he can turn into regular customers.

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