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
high tea with Chapattis. Chapattis, which is common to most
of East Africa – especially Uganda, Kenya, Tanzania and
Burundi – and is basically unleavened flat bread that is made
traditionally with low to high percentages of whole meal.
Chapattis is usually cooked on a flat pan or skillet over a
high heat. As she serves the tea, Mary rattles through her
Kenyan tea menu like a seasoned waitress, interestingly
without declaring the ingredients, often declaring – as we
probe for the ingredients – that this can only be done during
the tea tasting. The tea tasting is done with precision as Mary
takes us through the aroma, flavour, palate and health
benefits of the different teas, while also throwing in the
fascinating history of her beloved country, Kenya. High tea
at its best! And we had many of these topical brews with
Mary.
Chapattis: Mix 2 cups of cake flour with half a
cup of warm water, half a cup of coconut oil, 3
tablespoons of margarine or vegetable oil.
Knead the mixture into a pliable dough and
form into large balls. Leave this to rest for about
30 minutes. Roll out the dough into a large
circle, then tear to form a long strip and cut
into circles, then allow the shaped dough to rest
again. Roll out the small circles, flatten these
and fry in hot oil on a heavy based pan. Serve
with your favourite filling.
Masamba Cakes – Malawian Spinach Cake:
Finely chop 1 bunch of spinach and boil. Mix
with 1 cup of cooked corn kernels. Into the
spinach, add 1 raw egg, 1 cup of breadcrumbs,
and pinches of salt and sugar. Mix well and
form into flat cakes. In a separate container,
beat 1 egg and mix with 1 cup of breadcrumbs.
Coat the cakes in flour, then throw in the egg
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