Zwelibanzi Moyo-Williams, originally from Bulawayo, Zimbabwe, had difficulty finding the flavours of her homeland after moving to the United States 24 years ago to study hospitality and tourism at North Carolina Central University.
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| Zwelibanzi Moyo-Williams IG/chefzweliwilliams |
Unable to locate authentic Southern African cuisine in the country, she and her husband Leonardo Williams opened the first Zimbabwean restaurant in Durham, North Carolina called Zweli's, which quickly became a local favourite, earning rave reviews and numerous accolades.
Now, with their latest and third restaurant, Ekhaya, Chef Zweli Williams continues to share the unique flavours of Southern Africa with Bantu tapas and handcrafted specialty drinks.
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| Zwelibanzi Moyo-Williams IG/chefzweliwilliams |
Chef Williams sought inspiration for the dishes only from within, resulting in an unparalleled menu that can not be found anywhere else. Her culinary approach is to view cooking as true art, using her creativity to create unique, interesting, and delicious products. Chef Williams sought to redefine African cuisine in a high-level experience, paying homage to the Bantu people while taking African cuisine to the next level.
The restaurant's decor is equally unique, with all items handmade by African villagers. Williams personally selected the bar walls, ceilings, art, and beautiful plating to make its ambiance as memorable as the food.
Bantu food is simple yet unforgettable, nurturing to the soul, and organic. Traditionally, her great-grandparents grew all their food and raised all their livestock. Her grandparents made meals out of readily available grains and greens, being resourceful. Ekhaya's menu features a variety of signature dishes, such as Dovi ne Murivo, peanut butter-braised greens, and a rich and nutritious vegan dish sourced completely from a backyard.
Another signature dish is Dovi rice bombs in pepper sauce, a simple yet elegant dish bursting with flavour. Amarula ice cream, a rich, creamy chocolate dessert made from the South African Amarula cream liqueur, is also a customer favourite.
Today, as an acclaimed chef, Williams pays homage to her origins by continuing to create a unique culinary experience at Ekhaya. Her passion for hospitality and the culinary arts goes back to her childhood when she began learning and honing her cooking skills. For Williams, good times and hospitality are always associated with good food.
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