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
The mission statement for the restaurant was:
“The restaurant’s goal is that of a multifaceted success. Our
first responsibility is to the financial well-being of the
restaurant. We will meet these while trying to ensure that
diners frequent the restaurant on a regular basis, knowing
that each visit will be a pleasurable and memorable
experience; that we offer excellent cuisine and service from the
middle to upper class diner and corporate groups; and a
happy, favourable, opportune environment for our staff to
work in. Including incentives and weekly training sessions.”
In having failed the chef, I had also failed the other workers
by not having an effective solution in the kitchen; but I was
also failing part of the mission of the business; the business
I so cared for. I was failing to create an environment where
all employees could participate with a sense of satisfaction,
accomplishment and pride.
Alan Jones, author of Passion for Pilgrimage, sums up –
accurately – the self-analysis of an effective administrator:
“I have to face up to the choice between good and evil and admit my
responsibility in the evils of the world. I am convinced that such probing
is part of the honest work of love. It is an experience of zeal. It is that
which drives me to my knees. The more we are able to face our own
capacity for the evil, the less likely we are to spread the disease.”
The situation with the chef forced me to do a self-analysis,
just like Alan Jones asserts. As I had recognised and
acknowledged my own wickedness, and began to make
changes in my life, I began to feel compassion for the chef.
Gradually, healing started tiptoeing in. As I healed from my
own hurts and bruises, I was then able to speak justly in
situations, and to others, while nursing them and myself
back to health.
Sadly, just the idea that others are capable of evil or
wrongdoing is repulsive to most people. They would rather
not do it; that is, to acknowledge their own wickedness, and
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