On Saturday, 20 September 2025, Mmelesi Lodge in the historic foothills of Thaba-Bosiu came alive with smoke, fire, and the irresistible aroma of sizzling meats.
The Mountain Sizzlers, a newly established group of pitmasters, hosted an exclusive daytime preview reception that gave Basotho a mouth-watering glimpse of what lies ahead at their highly anticipated event next year.
Guests were treated to an extraordinary culinary journey featuring bold flavors and smoked delicacies. But it was the exotic crocodile meat that stole the spotlight, leaving many attendees both surprised and delighted.
Executive Chef and Pitmaster Anton Vermeulen, alongside Lesotho’s own Refiloe Mokone and Libuseng Rakhomo, brought their skills to the grill, showcasing a powerful mix of creativity and global influences.
The Mountain Sizzlers was established earlier this year by Mokone and Rakhomo, who drew inspiration from years of exposure to the art of smoking meats in South Africa. Their idea was simple yet groundbreaking: bring the energy, knowledge, and fire of competitive pitmaster culture home to Lesotho.
Their vision received a major boost in August 2025 when they competed at the South Africa Fire Smoke and Meat Association Championships (SAFSMA). Facing off against fifteen seasoned competitors, the duo secured third place in the beef category and fifth place in pork, a remarkable achievement for first-time entrants.
Speaking at the preview event, Rakhomo explained that their aim is to share this energy with Basotho, building a culture of food, meat smoking, and pitmaster experiences that connect people through fire and flavor.
For Mokone, however, The Mountain Sizzlers vision extends beyond food culture into entrepreneurship. He emphasised the importance of recognising food as a viable market where chefs and pitmasters in Lesotho can carve out professional opportunities.
Too many graduates and skilled cooks, he said, are overlooked, and initiatives like this can help them market themselves while demonstrating the value of their expertise.
In his words, the goal is to fill the gap for chefs and pitmasters in Lesotho by creating opportunities that are both creative and economically sustainable. This fusion of food and entrepreneurship, Mokone stressed, is about giving local talent the confidence to take up space in the industry.
The preview event also benefited from the presence of Executive Chef and Pitmaster Anton Vermeulen, a well-known figure in South Africa for his mastery of wild meats. He shared lessons from his experiences at major food events across the border and encouraged Basotho to embrace the upcoming festival next year, promising an unforgettable line-up of wild meat smoking experiences.
One of the highlights of the day was Anton’s masterclass on crocodile meat, where he explained his special method of preparation. He revealed that he marinated the meat with pineapple and honey, serving it alongside sweetened potatoes.
The combination, he explained, works because crocodile tastes like a cross between chicken and fish, while the acidity of pineapple refreshes the palate. To fully appreciate the flavors, he advised tasting the three components together.
For many guests, the opportunity to try crocodile for the first time was nothing short of extraordinary.
Before closing his session, Anton made a heartfelt callout to all Basotho, urging them to support The Mountain Sizzlers in big numbers at next year’s event.
“This is only the beginning. Next year, we are bringing big smoking to Lesotho, and we need Basotho to stand with us, celebrate with us, and show the world what fire and flavor mean in this country,” he said.
He also appealed to companies, sponsors, and local businesses to back the initiative, noting that their support could elevate the event into one of the most exciting culinary festivals in the region.
“With strong backing, we can build something that not only feeds the appetite but also grows Lesotho’s economy and creates real opportunities,” Anton added.
The crowd responded with enthusiasm, voicing their excitement not only for the food but also for the promise of next year’s event.
Comments from attendees captured the mood of the afternoon: “Looking forward to next year’s event,” one said.
Another shared, “The crocodile was the best, it stole the show.” A third remarked, “I never believed I would taste crocodile meat in my life. I cannot wait for next year to try even more wild dishes.”
These sentiments reflected not only curiosity but also pride that such experiences are finally being introduced locally.
Among the special guests was South African content creator Dali Monageng, who attended to capture the atmosphere and document the unique event. His presence highlighted the potential for such gatherings to attract attention beyond Lesotho’s borders, showcasing the country as an emerging hub for distinctive culinary and entertainment experiences.
The preview therefore served as both a cultural celebration and an international networking opportunity.
As the afternoon drew to a close, one thing was clear: the event was more than just a tasting. It was a cultural statement. By combining tradition, entrepreneurship, and international expertise, The Mountain Sizzlers are positioning themselves as trailblazers in Lesotho’s food and entertainment industry.
As Mokone explained, the group’s aim is to showcase what can be achieved with smoke and fire in Lesotho, while creating a platform for those who want to share their experiences with food and meat smoking.
Summary
- Speaking at the preview event, Rakhomo explained that their aim is to share this energy with Basotho, building a culture of food, meat smoking, and pitmaster experiences that connect people through fire and flavor.
- Next year, we are bringing big smoking to Lesotho, and we need Basotho to stand with us, celebrate with us, and show the world what fire and flavor mean in this country,” he said.
- He also appealed to companies, sponsors, and local businesses to back the initiative, noting that their support could elevate the event into one of the most exciting culinary festivals in the region.
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