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
CULINARY DESTINATIONS
Eateries-Interestingly, the African vocabulary does not
have the word restaurant rather an eatery, a place to eat,
Sesotho or Setswana for Dijong. This is why you will notice
that, throughout the book, I will be referring to food
establishments as eateries as opposed to restaurants. An
eatery is a restaurant that relates to the locals, their cuisine
and the associated authentic indigenous ingredients.
Pan African Mall, Alexandra. For Masonja, dried or cured
Mopani Worms, as well as various other traditional fare, one
has to look to the enterprising vendors colourfully
populating the informal trading spaces dotting the
pavements around the Pan African Mall and the centre’s
minibus taxi terminus. Whistles, fancy verbalised signals
and cajoling from the competing sellers invite both the
homegrown folks and tourists to their diverse range of
perishables including cooked takeaway meals, as well as
vegetables, and various meats. This bustling market is where
I used to source out the popular Mogodu, tripe and Maotwana,
trotters for my restaurant in Sandton and Fourways.
Soweto Theatre arts and crafts fair. On each last Sunday
of the month, the ever popular Soweto Theatre arts and
crafts fair becomes a thriving market as it hosts the
evergreen Seven Colour Sundays food event. And, on this
particular market day, an array of local food vendors offer
authentic delicious homemade meals amid a festive
atmosphere in the covered Amphitheater area in front of
the iconic Soweto Theatre. This is also a platform for
talented local designers and craftspeople to sell their wares.
Here, also, one can pick up some unique local crafts and
fashion at good prices, and there are always an ample array
of foods and drinks on sale. Undoubtedly, this is also a
chilled and friendly place to enjoy the Soweto weekend
buzz, often complemented by free concerts rendered by
leading and aspirant local musicians and poets. For authors,
including yours truly, this is also an ideal place where readers
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