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
minimising the bubbles. Sparkling Wine or Cap Classic gets
filled half way. Ask each guest if they would like to have
some sparkling wine; never assume.
SERVING FOOD
Starters: Always recommend appetisers so that the guests
are allowed to get the full dining experience. Suggest two
different dishes, only, and make the recommendations
before the guests order main course.
Recommend a salad or bread for the table if the guests do
not want appetisers. Before the food arrives, take the
serviettes, side plates, and finger bowls for hand-handled
meals like Maotwana, or Chicken Trotters. Remember to take
correct cutlery; like dish-up spoons for salad orders, snail
forks for snails, mussels or crumbed mushrooms orders.
After you would have submitted the order through the
computer, confirm the order with the coordinator. Check
with the coordinator how long the order will take, to ensure
that the kitchen is preparing your order so that you can time
your tasks perfectly. You should always remember to offer
your guests condiments. After the second bite, ask the
guests if they are enjoying their food; not while their mouths
are full; and always be specific, by enquiring, for an example,
“Are you enjoying the chicken livers?’’
Always top up their drinks just before you bring the food to
the table. Connect with your guests and make eye contact as
you speak to them, as this shows that you care. Clear the
table as soon as possible. After the guests have finished
enjoying their appetisers, announce yourself, yet again, and
ask if you may remove their empty plates. Place clean cutlery
on the table. You may take the starter and entrée at the same
time and find out from the guests when they would want
the entrée to follow. Order the starter and main on a
different docket. Each table differs in the spacing they
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