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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South African Culinary Heritage
Well matured beef goes to a slightly brown shade, darker than
deep red. On the other hand, beef that has not been
matured properly has a bright red color, which is often
mistaken for quality!
Salt and black pepper is the seasoning of choice, and is
usually featured in most of the common African recipes;
and these are followed by garlic cloves, coriander, cumin,
bicarbonate of soda and turmeric. In addition to the
national leaves of Morogo and peppers, most dishes feature
Okra, beans, sweet potatoes and pumpkin. Nuts, peanut
butter, peanuts, palm and Sesame Oils are also among the
most commonly used ingredients.
Meat Marinade: Mix together black
pepper, paprika, salt, bay leaves, vinegar,
red wine and olive oil (the mixture may be
stored for long periods). Allow the meat to
marinate overnight. Paint the meat with
the basting before and during the braaing
process, and this should be done, ideally, on
low heat. Be careful not to turn your
braaied meat into biltong! Always serve
with Chakalaka, beetroot and Atchaar and,
of course, plain simple Pap.
Spicy Yoghurt Marinade: Combine 1 cup of
plain yoghurt, 2 crushed garlic cloves, and
2.5ml each of ground cumin, cinnamon and
crushed black peppercorn, a pinch each of
ground ginger, ground cloves, cayenne
pepper and salt. Use this marinade type for
chicken, lamb and fish.
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