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JPEG_Bokang

@jpegb_

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1/2 @dangerkotsiii
Multi-hyphenated Artist
Installation & Exhibition Curator
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“The work I create seeks to challenge and subvert preconceptions regarding representation of the female body. The hair-covered but arguably beautiful female figures I create disrupt perceptions of attraction and repulsion. Being confronted with a hairy life-size woman which is not necessarily unequivocally repulsive causes various reactions, which have encouraged some viewers to re-think their ideas of the desirable. This image does not conform to conventional ideas of female beauty. Initial reactions to my first installations highlighted the almost invisible line between the attractive and repulsive. Some viewers of this work were intrigued by the shiny, soft looking surface of the hair on the sculptures and the form, which suggests a sensual quality and yet were simultaneously disgusted by the residues of the scent of dung and fat that filled the room.” Nandipha Mntambo shares more on process and public engagement on her material. Image by Bokang @jpegb_ Motshabi
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TICKET BOOKINGS ARE OFFICIALLY CLOSED! A huge thank you to everyone who has supported us over the last few weeks. Every like, reshare, message and DM has humbled us more than you know. We think we might be onto something, and we’re so grateful that you’re here to see it take shape. If you’d like to continue supporting the cause, our doors are always open to contributions of every kind. Seeds to grow our garden, wood for our fires, ingredients to experiment with, or a little loose change . It all helps. We’re building something that we hope will grow beyond us, and we want you to be part of that journey. This is how we build: together, with what we have, and with what we’re willing to share. Donation link in our bio! We can’t wait to gather with you this Saturday for FERMENTED: KEEP! One last reminder: please bring a bag to take your goodies home. See you soon! ❤️
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Nandipha Mntambo in space. Title of Work: Maquette for Minataurus Image by: Bokang @jpegb_ Motshabi
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MEET OUR FOOD SUPPLIER: MARUMO ORGANICS We’re delighted to welcome Marumo Organics as a food supplier for this Saturday’s FERMENTED workshop, KEEP. Founded by Maite Regina Mohlomi, Marumo Organics is the fulfilment of a lifelong dream to work the land. Inspired by her grandmother, Marumo, Maite carries forward a legacy rooted in self-sufficiency, healthy nutrition and the importance of knowing how to sustain ourselves. Through organically produced food, Marumo Organics honours these lessons by making health-sustaining produce available to businesses and the public. At ONE NAGA Film & Food Club, we believe food is more than what ends up on our plates. It carries knowledge, connects us to the land and reminds us of the people and practices that sustain us. Working with producers like Marumo Organics is part of our commitment to building closer relationships between growers, food and community. Join us this Saturday as we explore preservation, food sovereignty and the knowledge that helps food, and the lessons carried through it, last. Come ready to learn, taste and share. #NAGAfilmAndFoodClub #FERMENTED #KEEP #MarumoSisabeOrganics #FoodSovereignty FoodPreservation
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Glimpses of my kitchen. When I first quit my job I had no idea how I was going to bring food and film together. Somehow, a year and some change later, I think I am finally happy with where the club is going! On Saturday, the 24th of October, the Fermented Series goes live. Tickets are live and selling like crazy, book yours today to secure your space!
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Before class begins, we want to tantalise your taste buds. Fruit can do so much more than we give it credit for. Through FERMENTED, our Liquid Chef, @jpegb_ _, is exploring what happens when we give ingredients time, patience and a little imagination. Their first creation is the FERMENTED GINGER FUZZ. Think summer kwa gae. The cousins have arrived. The grandchildren are running around. Koko opens the fridge and there it is: a big barrel of ginger beer she’s been fermenting for days. Spicy. Zesty. Tart. Refreshing. Warming. It’s the kind of drink that tastes like home; like sitting outside on a hot afternoon, drinking something cold while the adults talk and the whole house is alive. A little nostalgia in a glass. A quencher for that insatiable feeling of missing home. Come ready to travel all the way back. Right into Koko’s hands, reimagined by Bokang. FERMENTED GINGER FUZZ Alcoholic & non-alcoholic versions available. Link in our bio!
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‘The process of working with a sculpted mould (positive) that is discarded after being used to create an end product that is a cast (negative) is a continuation of my interest in the residue. Just as the skins of the animals I use are the residues of an animal that was once alive, the final art pieces I create are the residues of the replication of my or my mother’s body. What viewers see is the absence of the physical body of both our bodies as well as the animal I have used. This implied body needs the viewer to complete the picture. Individual observations of the work enable the sculptures to be completed and interpreted in different ways through the way in which the viewer encounters them. The viewer forms a relationship to the suspended life size ‘spaces’ the sculptures provide both within the hollows of the figures, and the negative space between them.’ Nandipha Mntambo speaks on materiality, memory and upbringing as part of the textured series. Image by Bokang @jpegb_ Motshabi
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FERMENTED: WORKSHOP ONE — KEEP How did we learn to make food last? Before refrigeration, supermarkets and the constant availability of fresh produce, preservation was a way of working with what the land gave us; extending seasons, storing abundance and making sure food could travel further in time. KEEP is the first workshop in our FERMENTED series, where we begin with preservation as a technology. We’ll look at fermentation as one of the ways people have learned to slow down decay and transform food through time. We’ll get into the histories, the processes and the everyday knowledge behind keeping food. Most importantly we’ll get our hands dirty. For our first practical, we’ll be taking you through how to make fermented tiing, also known as sorghum pap, and how to pair it with other vegetables and protein. This isn’t about becoming an expert in fermentation overnight. It’s about understanding what happens when we give food time, salt, water and the right conditions to change. FERMENTED — KEEP Venue: Curiocity Backpackers Date: 24 October Time: 12PM–4PM Damage: R200 Bring a bag. You’ll be taking something home. LINK IN OUR BIO. Limited spaces available.
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To kickstart our journey into the FERMENTED Series, we’re introducing you to some of the hands, and minds, bringing this experience to life. First up: Bokang @jpegb_ Motshabi. A multifaceted artist, curator and, (yes,you heard it here first) our dedicated Liquid Chef. FERMENTED gives us the rare opportunity to experience just how expansive Bokang’s practice is in real time. Their deep knowledge of spirits, combined with a fascination for mixing, stirring and shaking, makes them an integral part of the experience. For Workshop One: KEEP, Bokang will be working with fermented ginger beer to create a concoction we think everyone needs to taste: THE FERMENTED GINGER FUZZ. Think Spicy. Zesty. Tart. A perfect pairing for our indigenous food menu. With a flavour profile that takes you straight back to Koko’s house on a hot summer day. This is fermentation through another lens: in the glass, at the table and in the hands of the people making it. Come join us for the FERMENTED Series. Bring a bag, there’ll be lots to take home. Follow the link in our bio!
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I. The Detail of Subduction: a conversation tracing the faults along land masses whose imagined boundaries rend, raze, and fracture along the points of their meeting. Serving as a foreword to the exhibition titled: Tectonics, The African Plate: The Architecture of Geopolitical Upheaval, we frame and situate the works in the storied context of the heart of Johannesburg. Ogorogile Nong begins the conversation with an aural response. The room is soon awash with a wall of sound that begins as granular moments, remnants of frictional encounter with self and other, collapsing ripwise ebb and flow with the shore of memory. The room widens itself to hold the rupture. It is still. It is more than silent.
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THE DETAIL OF SUBDUCTION Join us for The Detail of Subduction, a panel discussion forming part of Tectonics, The African Plate: The Architecture of Black Geopolitical Upheaval. 📍 Ellis House, 23 Voorhout Street, Bertrams, Johannesburg 📅 10 September 2026 ⏰ 11:00–14:00 Featuring: Motheo Mamabolo Mxolisi Makhubo Thinasofaslahlane Mkhulise Tatenda Magaisa Dr Thabang Manyike Moderated by Bokang Motshabi and Mohapi Pepenene. With an aural performance by Ogorogile Nong. On 3 October 2026, we open: TECTONICS, THE AFRICAN PLATE: THE ARCHITECTURE OF BLACK GEOPOLITICAL UPHEAVAL Featuring works by artists from across Africa. More details and participating artists to follow. #TheDetailOfSubduction #TectonicsTheAfricanPlate #BlackGeopoliticalUpheaval #EllisHouse #Johannesburg
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Studios become sites of excavation as memory and resistance begin to gather form. What is emerging is not a singular narrative, but a shifting architecture of Black geopolitical upheaval. Tectonics, The African Plate: The Architecture of Black Geopolitical Upheaval with The Arts Company Soweto and Kianda Contemporary curated by Danger.Kotsii 20 Countries. 1 Continent.
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