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
We Have a Table...
My waiter notifies the chef as soon as he has processed the
bar order in the system. Then it is back to the table to deliver
the drinks, which must be served swiftly. Referring to
patrons as “a table” as opposed to “Guests” holds a
concealed meaning in the restaurant business.
A table is piece of furniture with a flat top, supported on
legs. On the other hand; to “table” something is to put it
forward for discussion in a meeting. We also understand
that a person can only attend a meeting whenever they have
been invited.
As a diner in the restaurant, the patron is a guest and the
restaurant owner and staff are your hosts, and a seat at the
table is a notable, favoured space, while the character of the
restaurant sets the tone for the deliberations. Both the guest
and restaurant owner are not necessarily perfect. Before the
waiter makes that familiar announcement to the kitchen
staff for the first sitting, we have a table…, the kitchen daystaff
has already been on duty for three to four hours,
preparing the restaurant for service.
The starter team is on extreme alert, as they must ensure
that the appetisers are served, promptly, thus providing a
sneak preview of what the entrée is going to be; and,
simultaneously giving the patron something with which to
kill the hunger pangs for a couple of minutes while waiting
for the entrée.
The Sous Chef – in the meantime – would be busy with the
“prep” and making sure that the serving pots and plates are
meticulously clean and warm, and also ensuring that the
special eating utensils accompanying the meals and
condiments are ready.
My favourite star of the show on this symbolic conveyor
belt, though, or the lead actor – so to say – is the griller. He
sets the tone of the order; a few minutes before the meat or
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