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
Tshotlho (pounded beef). Fermented fish sauce including
anchovy and oyster sauce. These should be added at the
beginning.
Savory Extracts – Essences
These have a rich, fragrant aroma and are usually used to
flavour sweet dishes. You only need just a few drops to
flavour a whole dish. Be on the lookout for artificial
flavourings, and be sure, always, to go for the real thing.
Almond and vanilla essence are used to flavour cakes and
desserts. Orange and rose water have a delicate fragrance
and should be added at the end of the cooking for the best
flavour.
Alcohol and cooking
Wines like Sherry and Port can be used to enrich both sweet
and savoury dishes. Colourless fruit spirits like kirsch and
sweet liqueurs such as amaretto can be used for desserts and
sweet dishes.
FORCED TO HAVE THE CONVERSATION
The well-thought-out use of flavouring is the key to
successful cooking. Some dishes require just a subtle hint,
while others need a more full-bodied flavouring. So, it is
with our conversations. Some occur and flow naturally, but
other chats need some thought put into them, while most
tête-à-têtes will require a lot of courage.
But first the table must be set...
As I began earning more money as a student nurse I could
now buy food for the family. Once a week, during my two
days off, I prepared a meal for my five siblings. My very first
family dinner menu consisted of dumpling and chicken,
with no fuss, at all – simple but wholesome, and truly filling.
For dessert, we had custard and jelly and a jug of orange
flavoured Kool-Aid. Each setting was pitch perfect,
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