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
Koeksusters: To prepare this – one of South
Africa’s national dishes – requires one to follow
a procedure similar to that of making Mali’s
sweet fried bread; and the trick of whipping up
the most delicious Koeksusters is to ensure that
these are soft inside crunchy outside.
TEA TASTING
First things first – The Plantation
The Venteco Tea Plantation in Limpopo is wholly-owned by
the Tshivhase community of Vhembe District in Limpopo,
with the Tshivhase Tribal Authority managing on the
people’s behalf. The tea is farmed and selectively handpicked
from the estate and then processed, blended and
packaged in a world-class factory in Mukumbani.
Tea processing factory
Tea-tasting is the process in which a trained taster
determines the quality of a tea. Due to climatic conditions,
landscape, manufacturing process, and different clones of
the Camellia Sinensis plant-tea, the final product may have
vastly differing flavours and appearances.
The flavour characteristics and, indeed the leaf colour, size
and shape are graded, using a specific whimsical language
created by the tea industry to explain the tea’s overall quality.
Once the quality has been tasted and graded, each tea
company places a value on it, based on market trends,
availability and demand.
Preparation for tea-tasting
Your average tea sachet is 3 grams immersed in 400 ml of
water. For your tea tasting, measure out double the amount
of the tea you would normally sip, or you could use half the
amount of water – up to 200 ml – to overemphasise the
flavours which could be hidden in each tea.
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