From jollof-infused drinks to chutney-laced brandy, native bartenders are crafting artistic, sustainable drinks with kitchen leftovers
10 April 2025 – 05:00
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At Edge, a rooftop restaurant in Cape City, chef Vusi Ndlovu runs a sustainability-focused no-waste kitchen.
One use for leftovers and offcuts is the restaurant’s bar. It’s the place sommelier/mixologist Jaycee Kondo comes up with uncommon combined drinks, similar to his barely fiery Jollof cocktail. It’s made with repurposed jollof rice, a dish Ndlovu makes within the Senegalese type however utilizing Nigerian spices. Kondo’s invention may remind you of a clarified Bloody Mary — fantastically softened, however with a good spice kick…
