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
first place, and Kenya being placed third. South Africa’s
biggest tea farms are found in regions including Limpopo’s
Vhembe District, Kwazulu-Natal’s Nkandla District, the
Eastern Cape’s Lusikisiki District, and in Mpumalanga’s
Noordkaap River area. Significantly, these tea farms are a
good source of income for the rural communities in these
regions.
HOW TO MAKE A GOOD CUP OF TEA
Hot milk: Rinse the cup with hot water and put
a teabag in the cup. In a microwave, warm
20mls of milk, and ensure that the milk does not
overflow, and remove the milk from the oven,
just before it boils. Pour the milk into the tea
cup and let this stand, while boiling the water,
to ensure that the teabag fully diffuses and
releases its distinctive flavour. Add boiled
water, stir and add the remaining cold milk for
the correct colour. Add sugar as desired, then
serve.
Cold milk: Rinse the cup with hot water. Place
a teabag into the cup and add 20mls of hot
water, and allow this to stand, and for the
teabag to diffuse and release its characteristic
flavour. Add milk, stir, then add the rest of the
boiled water. Add sugar as desired, then serve.
AFRICAN HIGH TEA MENU
Mary was a Kenyan colleague at a Bible college. We had last
met and exchanged polite greetings in more than a year,
until she had discovered that I had a restaurant; then we had
reunited and reconnected immediately. She was a wellbalanced
and most graceful hostess, who loved hosting
people at her home. Her menu was a standardised Kenyan
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