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
The authenticity of Morogo lies in the
texture. This type of Pigweed can stomped
lightly to get the fine texture and be jazzed
up without adding cream, or with onions
and grated potatoes. For variety, one could
add crushed nuts or peanut butter.
Mukusule, a type of vegetable leaf, is a Venda dish that
consists of a variety of sun-dried wild leaves, including
pumpkin, beetroot, bean plant and potato leaves. These are
usually stored away to be used in the winter months. The dried
leaves are soaked in water then cooked until soft.
Like tomatoes, Pumpkin (one of the oldest vegetables that
has been around long before colonisation) is easy to grow. It
is not uncommon to find one in the suburban backyard
garden. Pumpkin serves as something sweet to complement
the meat. Make certain that it is always part of your menu.
Your guests will be happy, and most of all, yours truly.
Mangangajane are the traditional dried fruits. Before the
advent of pickling, fruits were dried. Drawing from Malaysian
experience, pickling is now showcased a lot in our kitchens.
THE AFRICAN BREAD BASKET
Dumpling is a piece of dough placed over the stew and
nicely cooked in the stew’s steam. Dumpling recipes, like
bread, are handed over from generation to generation. It is
also a familiar menu item to the Chinese and Jamaicans. Same
as with our national menu, the dumpling is a common feature
on the menus of many locals. As you knead and strengthen
the dough, you pray for the bread to be a blessing during the
Breaking of Bread, which is observed at meal times, and is,
chiefly, a lesson I learned from Sharon Lurie of the Chai FM
Cooking Show. This was during a cultural exchange cooking
demonstration, in which we were celebrating Heritage Day at
the Witkoppen Primary School, Fourways.
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