By Maphuti Mongatane
At the heart of the recent Ankole Cattle Auction at Bona Bona Game Lodge was more than just majestic livestock – it was a story of connection, passion and bold culinary flair.
While the day belonged to breeders and bidders, the evening was all about an unforgettable moment around the fire – a full Ankole carcass, slow-roasted and served to over 200 esteemed guests. This bold move most likely marks the first time an Ankole cow was prepared and presented in this way at a South African auction … this is my guess and correct me if I am wrong.
At the centre of this luxury experience was a passionate, self-taught chef named Juan Andres Vais. Originally from Argentina and living in South Africa for the past 22 years, Juan describes himself as a businessman first, and a chef by heart. He studied business management, but food is his passion and he turned that into a business. His catering company, African Gaucho, blends Argentine fire-cooking with local flavour and it’s that very blend that caught the attention of Daniel Naude, one of the key figures behind the auction.
It all started at Daniel’s birthday party last year where Juan cooked for 100 guests. A few months later, Daniel reached out and said, “We’re doing something big. Are you in?” recalls Juan. That “something big” turned out to be preparing a whole Ankole cow, a luxury animal not usually destined for the plate, for an audience of breeders, buyers and guests at the Ankole Cattle Breeders’ Society Auction.
Cooking The Unthinkable
Ankole cattle are not traditionally bred for meat. They are admired across East Africa for their striking horns, rich milk, resilience and deep cultural value. In many communities, they are revered and rarely slaughtered, which makes this occasion even more significant. Roasting, especially at an auction, was a daring and symbolic move. It was a celebration of taste, luxury and heritage. “This was no ordinary meat,” Juan says. “It’s like being asked to roast a Ferrari – delicate, rare and valuable.”
The 24-Hour Challenge
Cooking the Ankole took 24 hours of non-stop dedication. A custom rotisserie was transported from Cape Town and Juan and his five-member team battled freezing temperatures, exploding tyres and sweltering midday heat for that perfect, smoky finish. “I only slept for three hours,” he laughs. “The temperature shifts were tough. But the flavour, the fat marbling and tenderness, made it worth every second.”
It was an emotional moment for many, tasting the richness of an animal so often only admired from a distance. The roast added depth to the auction’s prestige and reinforced the theme: Ankole is not just cattle; its luxury, legacy and excellence.
Service That Travels
More than the food, Juan’s story is a reminder of the power of relationships. One excellent service at a birthday turned into a historic opportunity at a national event.
“You don’t always know who’s watching,” he says. “Give your best every time. People remember how you make them feel and that memory travels.”
From 100 guests at a birthday to over 200 at an auction, Juan’s fire keeps growing, and so does the respect for his craft.
A Moment To Remember
The Ankole Auction was a showcase of vision, heritage and connection. And this unique culinary moment, most likely the first time Ankole meat was roasted and served at such a prestigious public event in South Africa, will be remembered as a bold blend of tradition and innovation.
To Juan, the man behind the flame, we salute your courage, creativity and commitment.
At African Farming, we celebrate moments when heritage and excellence meet. Whether in the fields, at the fire or at the auction block – we honour those who push boundaries and bring communities together!
