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.
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
South African Culinary Heritage
prefer between starter and the main meal. Learn to read
your guests and, if not sure, please ask.
Main Course: Recommend two entrées, always politely
asking relevant questions about meat preparation; like,
medium, medium rare or rare and sauces; atchaar, chilli
sauces, beetroot, tomato and onion, fish-lemon butter,
garlic butter or Tartar Sauce.
As with the appetisers, bring out, and place the relevant
cutlery; like fish or steak knives, dish-up spoons, side plates,
finger bowls and condiments. Orders are not to be split.
These must all come out, at once. It is the waitron’s
responsibility to memorise the orders.
Announce the different meals before you place these in
front of the guest; remembering, clearly, in your mind, as to
who had ordered what. This will prevent confusion and, if
a wrong plate of food is placed in front of a wrong guest, it
can be detected, early, and be rectified, most professionally.
After the second bite, you should ask if your guests are
enjoying their meal, like Mogodu, for instance. Ensure that
the guests are enjoying their meals, without you
disappearing from their sight; so that, if they need
something, they must be able to draw your attention.
Dessert: Offer your guests dessert; do not assume that they
have had a look at the dessert menu. Guests do not always
look at the dessert menu; it is your responsibility to promote
the dessert menu. If the guest orders a Don Pedro or Irish
coffee, always offer a double tot of liquor. If they order tea,
make sure the tea is brewed properly.
Presenting the bill: Wait for the guest to ask for the bill,
you are not allowed to take the bill without the guest asking
for it. Present the bill to the person that has asked for it.
Inside the folder, put a pen, bill, and a mint for each of the
guests. Step back from the table, but keep your eyes on the
proceedings. Once the guest has put the card or money into
the folder, thank them and take the folder off the table.
143
Change language