SOUTH AFRICAN CULINARY HERITAGE
The book South African Culinary Heritage by Eunice Rakhale, is about local food history and traditions interlaced with family conversations. It illustrates the culinary diversity of Southern African cuisine and some neighbouring countries, comparing the similarities and unique palatable heritages thereof. Written in a conversational style, the book is a handy culinary compilation which will bestow the reader with explorations regarding local African lifestyles history, art, clothing, music and perhaps even some song and dance. For tourists visiting these African countries – possessing a diversity of ethnic cultures, it is a worthy read regarding heritage and of-course African cuisine. A guide which should be included in any tourist’s travel pack and families. It is about a genuine story told with an extraordinary ability that draws parallel between the author’s struggle in the restaurant industry and in her personal life. Ultimately, her passion for food is where she finds solace to learn, heal and grow. Mother Daughter relationships can be extremely complex and Eunice is no exception. In the book, besides a plethora of authentic recipes and history, she shares candidly about her strained relationship with her daughter Mothei Makhetha. Being estranged for seven years, Mothei writes her mother a letter, in a desperate cry for help, which she hopes will begin the healing process. After receiving the letter, circumstances of her life took Eunice back home to her mother in Moletsane, Soweto. This happens while she is researching her culinary book authenticating the recipes through the help of her mother. This handing down of recipes from her mother gets them connected on a very deep level, thus, creating compassion and trust they never had. In desperation Eunice seeks counselling from her own mother to try and mend the relationship with her daughter. Their journey is one of true and sincere conversations handed down from one generation to another, around family meals and prayerful family meetings.
The book South African Culinary Heritage by Eunice Rakhale, is about local food history and traditions interlaced with family conversations. It illustrates the culinary diversity of Southern African cuisine and some neighbouring countries, comparing the similarities and unique palatable heritages thereof. Written in a conversational style, the book is a handy culinary compilation which will bestow the reader with explorations regarding local African lifestyles history, art, clothing, music and perhaps even some song and dance. For tourists visiting these African countries – possessing a diversity of ethnic cultures, it is a worthy read regarding heritage and of-course African cuisine. A guide which should be included in any tourist’s travel pack and families.
It is about a genuine story told with an extraordinary ability that draws parallel between the author’s struggle in the restaurant industry and in her personal life. Ultimately, her passion for food is where she finds solace to learn, heal and grow.
Mother Daughter relationships can be extremely complex and Eunice is no exception. In the book, besides a plethora of authentic recipes and history, she shares candidly about her strained relationship with her daughter Mothei Makhetha. Being estranged for seven years, Mothei writes her mother a letter, in a desperate cry for help, which she hopes will begin the healing process. After receiving the letter, circumstances of her life took Eunice back home to her mother in Moletsane, Soweto. This happens while she is researching her culinary book authenticating the recipes through the help of her mother. This handing down of recipes from her mother gets them connected on a very deep level, thus, creating compassion and trust they never had. In desperation Eunice seeks counselling from her own mother to try and mend the relationship with her daughter.
Their journey is one of true and sincere conversations handed down from one generation to another, around family meals and prayerful family meetings.
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Eunice Rakhale-Molefe
And it had nothing to do with my husband or my
employees. As I had begun to work on the stings, lesions
and blisters of my life, all the affected areas of my life took
a different form, shape and colour; and there was a definite,
positive transformation.
And, as had become a new norm, prayer became a lifestyle;
and, likewise, order had then become the epitome of my
existence. Then my previously disorderly life became
orderly!
THE MAIN INGREDIENT – TSHISA-NYAMA
Regarding steak, the question is, medium or medium rare?
Of course, as most chefs would assert, it is medium rare!
Traditionally however, “medium” is certainly acceptable.
But why the fuss? The fact is that, the longer you cook a
steak, the tougher and drier it gets.
Medium Rare Steak Colours: Usually, the outside is greybrown,
and the middle is pink, with a tinge of red in the center.
Cooking time is 3 minutes on each side, basting on both
sides, in-between; a total of 6 minutes. Resting time is 7
minutes, to retain the juices.
Medium steak colours: On the other hand, for a medium
steak, the colour is a rich brown color on the sides, with the
top and bottom being charred, darkly, but not being black,
with a middle that is a pale pink. Cooking time is 4 minutes
on each side. This should take a total of 8 minutes; and,
should this cook longer, there would not be any juices
available, at all. If you have two orders running at the same
time, you should ideally start with the medium steak.
Or the Rare Option: For those who prefer rare steak there
is Beef Carpaccio.
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