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
A full, long sip – with double the amount of tea – might not
be perfectly pleasing to the palate, but may serve to make
the flavours more apparent to the tongue. Pour boiled water
over the leaves and cover the top of your mug or teapot to
preserve the heat; then set a timer for 5 minutes, and remove
the tea after the timer has gone off.
Ready to taste
The appearance of the tea leaves gives you an indication of
the quality of the tea. The amount of tea leaves, tips and
wholeness determines the subtle differences and complexity
of the tea, whether the tea is made of tea buds or leaves only,
or a good mixture of both, with shiny, glossy leaves.
Tea tasters transition from tea to tea without the disgusting
spit and mouth-rinsing that is common with wine-tasting,
to quickly compare flavours. One does not have to worry
about the flavour of the previous tea diluting the flavor that
is presently in your mouth. Ninety percent, 90% of what we
taste is due to what we smell.
Think about this as you take a sip, ensuring that the entire
palate is splashed with a mist of tea, while gently and
carefully sucking some air to activate the flavours. Pay
attention to the flavours and take note of how the tea makes
your mouth feel. It might be a creamy coating, a rich broth,
which could be thin and cleansing like warm water; or could
have a slightly bitter sensation on the tongue, as well as a
dry, moist or coated feeling.
Savour the smell of your tea and observe the cup for any
sedimentation, which may indicate a low-quality tea. The
aftertaste, and how the tea makes us feel, determine the
reason why we enjoy drinking tea. So, always be certain to
take note of the aftertaste, which might be different from
the flavour of the tea, itself.
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