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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Fragrant Spices
Eunice Rakhale-Molefe
Some plants are grown for their fragrant aromatic seeds.
These are sold whole and ground. Long slow cooking
softens the whole seeds and releases their taste. These
include cumin and coriander, used in North African dishes;
caraway seeds, which are featured in South African
traditional cabbage-based dishes, as well as baked dishes
such as dumpling recipes. Poppy seeds are often used in
desserts and also make a popular topping for crusty corn
and beer bread. Other fragrant spices include warm cinnamon
and nutmeg, aromatic Cardamom pods, strong cloves, vanilla,
for sweet dishes; and bitter sweet saffron for rice and fish
dishes.
Spice Mixtures
There are many ground spice mixes that are used in both
sweet and savoury dishes. These include mixed spice or apple
pie spice, which are typically used in cakes and dessert; fivespice
powder, which is used in Asian dishes; garam masala for
a wide variety of curries, ranging from mild to very hot; and
finally, the South African cuisine four spice mixture for
Tshisanyama (barbequed) steaks and stews.
Traditional Sauces
As has been mentioned, already, traditional sauces that go
well with South Africa’s main ingredient Tshisanyama are:
Tomato and Onion, which is commonly referred to as
gravy, not as a sauce; Beetroot, which is normally referred
to as a salad, and; And Atchaar
A combo to impress the palate
Savoury Sauces: There are many savoury sauces that can
be used to boost the flavours of many different dishes.
These are strongly flavoured and often salty, so usually only
a dash or two is required. Worcester sauce can add a rich
rounded flavor to stews. Soy-based sauces are good for
African-style traditional dishes like Mogodu (tripe and
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