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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Medium or
Medium Rare? 98
Mihlo 83
Mogodu 66
Morogo 25
Mutton Potjie 71
Offal Feast 33
Ostrich Kebabs 65
Oxtail 73
Pap 89
Pap Tartlets 90
Phutu 90
Phutu Variety 90
Pilau 70
Portuguese Sardines
Braai 75
Portuguese Sardines 77
Pounded Meat Brisket
69
Prawns Mozambican
Grilled 78
Meat Marinade 101
Roti 83
Samp and Beans 84
Sardines Braai 75
Sardines 77
Sheep Tripe 66
Tomato Olive
Vinaigrette 76
Traditional Chicken Free
Range 66
Tshotlo Pounded Meat
Brisket 69
Umleqwa 66
Umxushu/Samp &
beans 84
Venison Ragout 70
Vhuswa 83
Whole Bream 75
DESSERT 91
Bottled Peaches
Custard and Jelly
Homemade Custard
Hot Ice Cream
Chocolate Ganache
Maize Meal Custard with
Chocolate Sauce
FOOD AND WINE
PAIRING 110
WINE IN SIMPLE TERMS
(Wine List)
1. Defined by the Type
of Grapes
1.1Classic White
Selection
1.2 Classic Red
Selection
1.3 The Pink Wines
2. Defined by the
Production Technique
2.1 Sparkling Wines
2.2 Fortified Wine
2.3 Late Harvest and
Natural Sweet
231
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