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
Step 3: Cut each breast section in half, leaving a portion of
the breast attached to the wing. Cut each leg through the
knee joint to separate the thigh and drumstick (can easily
form eight meat portions).
Obtaining and storing chicken meat. When buying fresh
chicken, choose one with soft discoloration-free skin.
Chicken is highly inclined to accumulate bacterial growth,
so the meat must be kept chilled and stored separately from
red meat, and should ideally be placed on the top shelf to
avoid blood contamination.
LET’S TALK ABOUT FISH
Fish, while being easy to prepare, is delicate, but it is yet
another favourite in my list of meat portions. South Africa’s
Cape Coast attracts thousands of local and international
tourists each year, who are always eager to witness the
diverse range of fish, among many other varied wildlife
attractions.
Fishing in Africa’s principal cargo port, Durban, began with
fish traps made from wattle fencing which was woven with
reeds by our forebears, the Luthuli people, and was a trade
they had inherited from the San people (the first citizens of
our country).
And, of course, the Cape Province’s two oceans, comprising
of the natural phenomenon of the warm Indian Ocean
meeting the icy Atlantic Ocean, has stimulated the most
ideal conditions for a healthy migration of fish. Seafood is
therefore an integral part of the South African menu, and
this is replicated in many other intriguing, fascinating and
mouthwatering ways and styles through the East and West
African coastline countries, even in Africa’s mainland
countries, especially near fish-carrying rivers and lakes. The
most popular fish are the Black Bream (Galjoen), Kingklip
and Kabeljou.
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