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
alike become intoxicated with the abundant consumption of
the Marula fruit, which is also high in Vitamin C. Then there
is the Baobab fruit which has a variety of uses. The powdery
white interior, which is usually crushed into a pulp, may be
used as a thickener in jams, gravies and ice cream.
The exotic Protea flower, with tough, woody stems and
heavy flower heads, is South Africa’s National flower.
However, it is the edible flowers that interest me; including
Society Garlic, Pansies, Gardenias and Violets. It is the idea of
tossed flowers in a salad, combined with the surprised look
on guests’ faces that is both intriguing and often amusing.
Violets – These are the most well-known of all edible
flowers, and are easy to grow; Pansies – Not only do these
flowers look beautiful, but they are also very tasty; Gardenias
– These strikingly beautiful flowers are eaten raw, pickled or
preserved in honey, and can be used as yellow coloring for
other edible fruits. Strawberry leaves – These flowers are a
prime food source and are eaten raw, though most people
wait for the fruit to ripen. The cultivated blossoms are pink,
while the wild-growing types are white. Society Garlic – This
type of flower smells and tastes far more like a vegetable
than a blossom, with a flavour that is more like that of an
onion, but is also peppery. It thrives in hot weather.
The smell of this flower used to bring hilarious memories
of my late paternal grandmother, Nkgono Ma-Fume. She
used to roll out the leaves and stuff them in her nostrils for
the common cold and flu. She would then be seen walking
around, with the leaves protruding out of her nostrils, while
she was doing her daily business as if all was normal; while
the other people would be starring and wondering what was
going on. This used to be a very funny sight, I must say!
Also, the Society garlic flower can be used in salads or soups,
or anywhere – in fact – where you may want a bit of garlic,
pepper and onion flavour. As with many cultivated crops,
all edible flowers need to be harvested carefully.
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