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
include the wing bone. Eighty percent of poultry meat
production is that of the Baby Chicken market, which is
suitable for grilling and roasting. The rest comprises of
mature Free-Range Chicken, or Umleqwa – on which I will
elaborate, further in the book – and is often prepared for
special celebrations, including Christmas parties.
Umleqwa is the traditional Christmas feast bird.
Slaughtered chicken meat which is boiled or stewed is rarely
available in the retail stores. These chickens are aged older
than a year old and are large, hence their being ideal for
traditional celebrations, especially Christmas family feasts.
Simply put, freshly slaughtered chicken is South Africa’s
Christmas bird. Umleqwa is too tough for roasting, but is
typically full of flavour and, therefore, does not need heavy
spicing, other than deliberate, slow cooking.
There are many types of small chickens. These include
Poussin, Spring Chicken, Roasting Chicken and Guinea Fowl.
Poussin is a French name for a young chicken. Weighing
350g, this would usually feed one person. Spring Chicken
feeds one to – maybe – two people, and weighs 750g.
Roasting Chicken, also called a “Roaster”, weighs 3kg, and can
be pot-roasted whole, or in portions, poached, braised or
stewed. Guinea Fowl originate from the coast of Guinea in
West Africa, hence the name. These fowls weigh 750g and
have a wild game flavour. Because their meat is quite dry,
these types of chickens need moist cooking.
Three steps of jointing a chicken.
Step 1: With the breast facing upwards and a sharp knife
pointing inward and detach the leg from the thigh, then cut
through the ball and socket. Repeat the same procedure
with the other leg.
Step 2: Using a kitchen scissors, cut along the breast bone
between the breast sections. Turn the chicken over and cut
the backbone, then further cut off the wing tips at the joints.
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