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
reputation for good service, excellent cuisine and most of
all, the best live entertainment.
Also, the bar was well positioned; right at the back of the
restaurant, providing an intimate atmosphere, away from
the hustle and bustle of the front-of-the-house. The fullservice
bar in the restaurant was strictly off limits to staff,
except for the bartender. It was a gathering place for a quick
meeting, or where the diners could relax while waiting for
their meals. This entailed a variety of non-alcoholic and
alcoholic drinks, including some Kenyan tea and homebrewed
traditional ginger beer, known in township lingua
franca as Gemere.
TRADITIONAL DRINKS
Gemere is a traditional, non-alcoholic South African
homemade drink. Ginger is an ancient herb used for
medicinal and cooking purposes. It essentially prevents
indigestion by breaking down proteins.
Gemere is popular at social gatherings, and – when it is
jazzed up with orange, lemon or pineapple – it makes a
refreshing summer drink. It is another one of those recipes
which have been handed-down the generations, and is easy
to make.
However, each Gemere or Ginger Beer brewer – the same
as those who whip up a supposedly inimitable brand of
Umqombothi, traditional sorghum beer – tends to think
that theirs is the best recipe. I have seen people getting
emotional as they get pedantic on non-existent differences
on how to make proper Umqombothi or Gemere.
There are two ways of making Gemere. One is by first
boiling 20 litres of water, adding ingredients as below,
stirring and then allowing the mixture to brew over 48
hours. My mother’s special recipe, and the one I would
always readily recommend, is shown below.
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