CONFIRMED: ‘Skeem Saam’s Koko Mantsha is NOT dead

Popular soapie, Skeem Saam has disputed claims that its actress, Lydia Mokgokoloshi who plays the character of Koko Mantsha is dead.

CONFIRMED: ‘Skeem Saam’s Koko Mantsha is NOT dead

Popular SABC 1 soap, Skeem Saam has confirmed that Lydia Mokgokoloshi who plays the character of Katlego’s grandmother Koko Mantsha is not dead. Skeem Saam is one of the most watched soapies in the country and airs on SABC 1 from 18:30 to 19:00 weekdays.

A fake and unverified SABC 1 Facebook page broke the news of Koko Mantsha’s death. The fake news spread like wildfire on Twitter as well, with fans sending condolences and heartfelt messages thinking that Mantsha is dead.


  • Mokgokoloshi is an 80-year-old veteran actress who was born in the small village of Botlokwa in Limpopo.
  • She rose to fame playing the role of Mma-Nkosheng in popular 1980s Pedi drama Bophelo ke Semphekgo.
  • She has also acted in TV dramas like Ngwanaka Okae and Muvhango
  • She was a schoolteacher for more than 20 years in Soweto.
  • In 2015 she received the Lifetime Achievement Award at the South African Film and Television Awards (Saftas)

Koko Mantsha is well know for her clairvoyance and dreams. She has forewarned many people in Turfloop against bad things that might happen to them and these include Mma Kunutu herself (Celia) her daughter Rachel and Katlego’s mom, Charity. She is good friends with Charles and Peter “Wallet” Rakau.

Koko Mantsha has been scarce on the Limpopo based soapie and it was explained in the storyline that Koko was going to her home for some peace of mind and to spend quality time with her brother Josias (Mahuma Rapetsoa who sadly passed away in December 2020).

Skeem Saam spokesperson Sumaya Mogola told SowetanLIVE that she will still be in and out of the story. She just won’t be shooting as much as she used to.

“Our shooting schedule gets really hectic at times and we don’t want to wear her out. She is at a very sensitive age so she needs as much rest, care and comfort as possible.”

Mogola clarified that the decision for Mokgokoloshi’s sabbatical was taken before the Covid-19 pandemic hit SA.

READ: ‘Skeem Saam’s’ Nokuzola Mlengana (Sis Ouma) has passed away

Source : The South African More   

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Chicken burgers – Midweek dinner plans settled

The ultimate chicken burger recipe loved by young and old.

Chicken burgers – Midweek dinner plans settled

Enjoy a firm favourite among young and old. Homemade chicken burgers are satisfying and packed with flavour.

Preparing these chicken burgers from scratch is a labour of love but worth every moment. First, you start with a whole chicken and poach it for about 30 minutes with the stock and a little bit of water.

Next, remove all the skin and bones and roughly chop up the meat with a food processor. You can also do it by hand, but you will save lots of time by using a food processor.

Then, with a few more steps, you will have the most deliciously prepared chicken burgers in the making.

This recipe was developed by Beatrice Tollman. the founder of the Red Carnation Hotel Collection. In her book, “A Life in Food”, this recipe can also be found.

Enjoy this lovely alternative to beef burgers. The family will love it and if you have teenagers, they will be nagging every week for this flavour-packed meal.

Serve with a crispy side salad.

Chicken burgers recipe

5 from 1 vote
Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time






  • 1 large chicken (about 1 kg)

  • 1 litre chicken stock (homemade or store-bought)

  • 1 cube organic chicken bouillon

  • 25 g butter

  • 2 teaspoons chopped parsley

  • 2 tablespoons chopped onion, browned

  • freshly ground pepper to taste

  • vegetable oil


  • Poach the chicken in the stock mixed with a little water for about 30 minutes until half cooked. Keep the stock.
  • Remove all skin and bones and roughly chop up the meat in the food processor, or by hand.
  • Sauté the onion in a little vegetable oil until golden brown and most of the moisture is gone, then set aside.
  • Crumble and mix the chicken bouillon cube with 1 tablespoon of the reserved chicken stock.
  • Melt the butter and combine with the chicken.
  • Mix together some of the butter mixture with the parsley, onion, chopped chicken and pepper. Add more butter if needed – the mixture should not be too moist.
  • Shape into burgers about the same size as your favourite hamburger. A thickness of around 3 cm works well.
  • In a pre-heated non-stick pan over medium-high heat, add 2 tablespoons of oil and cook the burgers (not too close together) until golden brown and crispy.
  • Cook the other side of the burgers in the same way. Do not press down while cooking, as this removes the moisture and makes the burger too dry.
  • Serve with a little mango chutney on the side.


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Source : The South African More   

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