H&S Chef Of The Month
Chef Mahmoud Ali Abdullah
Nationality: Egypt
Interview With H&S Magazine
Who Is Mahmoud Ali Abdullah?
Type Of Cuisine?
My main focus is Egyptian cuisine, as I enjoy working with traditional dishes from my culture and reinterpreting them with a modern approach while preserving their identity. Having spent most of my life in Ghana, I’m also inspired by African cuisine, which allows me to combine both influences and create unique, balanced flavours. I enjoy introducing Egyptian food to new audiences and sharing its richness in a contemporary way.
What Inspired You To Become A Chef?
My inspiration is my mother. I used to love street food, and she always tried to recreate the recipes I enjoyed eating at home. That made me curious about cooking and how food is made. From there, I started enjoying cooking myself and realised that this is something I truly want to do in my life.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
One of the biggest challenges I faced was participating in the S.Pellegrino Young Chef Academy Competition. It was my first time entering a competition, and it was a very intense and stressful experience. There was a lot of pressure, but it pushed me to improve and learn a lot about myself, both technically and mentally.
What’s Your Biggest Achievement In The Culinary Industry?
One of my biggest achievements was receiving the SYP Chef Academy Award for Fine Dining Lovers. In addition, I am working as a Head Chef in Accra at the age of 27, which can take many people years to achieve. I have also never attended culinary school, so everything I have learned has come through passion, dedication, and love for the kitchen, which I believe is one of my greatest achievements.
When It Comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, creativity is the most important, because it includes both technique and ingredients, which keep me motivated and passionate about cooking. I always like to create something different and bring new ideas to the kitchen. At the same time, consistency is very important to me, because it ensures quality and keeps standards high.
Recipe Of The Week: African Kebab
The Kebab
Ingredients:
• 300g beef sirloin (or lamb), diced
• 2 tsp garlic, minced
• 2 tsp ginger, minced
• 1 tsp paprika
• 1 tsp black pepper
• 1 tbsp vegetable oil
• Salt, to taste
The Peanut Butter Sauce
Ingredients:
• 5 tbsp natural peanut butter
• ⅓ cup coconut milk
• 1 tsp chilli paste
• Salt, to taste
The Red Chilli Sauce
Ingredients:
• 1 large red bell pepper
• 1 fresh red chilli
• 2 tsp garlic
• 2 tbsp vegetable oil
• Salt, to taste
The Black Dawadawa Sauce
Ingredients:
• 2 tbsp dawadawa (fermented locust beans)
• ⅓ cup beef stock
• 2 tsp onion, finely chopped
• 1 tsp palm oil
The Plantain Mille-Feuille
Ingredients:
• 1 ripe plantain
• 1½ tbsp butter
• Salt, to taste
The Cassava Crumble
Ingredients:
• ¾ cup cassava flour
• 1½ tbsp butter
• Salt, to taste
The Hibiscus Onion Pickle
Ingredients:
• ½ red onion, thinly sliced
• ⅓ cup hibiscus tea, cold
• 1½ tbsp vinegar
• 1 tsp sugar
• Salt, to taste
The Bitter Leaf
Ingredients:
• 1 small handful bitter leaf
• Salted water (for blanching)
Preparation: The Kebab
Marinate beef with garlic, ginger, paprika, black pepper, salt, and vegetable oil. Skewer and allow to rest for at least 30 minutes before grilling until charred and cooked through.
Preparation: The Peanut Butter Sauce
Warm coconut milk gently, whisk in peanut butter and chilli paste until smooth and glossy. Season with salt and keep warm.
Preparation: The Red Chilli Sauce
Roast red pepper, chilli, and garlic until softened. Blend with vegetable oil and salt until smooth and slightly emulsified.
Preparation: The Black Dawadawa Sauce
Sauté onion in palm oil until soft, add dawadawa and beef stock, then simmer until reduced and rich in flavour.
Preparation: The Plantain Mille-Feuille
Slice plantain thinly, layer with butter and a pinch of salt, then bake until golden, crisp, and structured.
Preparation: The Cassava Crumble
Toast cassava flour in butter over medium heat until golden brown and crunchy. Season lightly with salt.
Preparation: The Hibiscus Onion Pickle
Combine onion, hibiscus tea, vinegar, sugar, and salt. Leave to pickle for at least 1–2 hours.
Preparation: The Bitter Leaf
Briefly blanch in salted water, then drain and squeeze dry.
Plating
Serve the kebab on its skewer in the centre of the plate, finished with Peanut Butter Sauce on top, with Cassava Crumble on the side, while Red Chilli Sauce and Black Dawadawa Sauce are dotted or lightly swiped around the plate, and Bitter leaf used as a fresh garnish.