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
in the tranquil indigenous gardens of the Chiefs Boma Restaurant.
Entertainment will be provided by a top Marimba Band. This, too,
is how local and visiting who were seeking fine dining
experiences in Gauteng would be attracted to this fine
eatery.
THE DRESS CODE
Each occasion comes with a specific or requisite dress
code. Our traditional dresses – whether this would be a
isiZulu Isidwaba, the Sesotho Thebetha or a unique Sepedi
dress – and, by design, all these apparels have a tendency
to border on the theatrical in appearance. We have seen
these national dresses evolving with time. By design, also,
the different South African traditional dresses – like those
of the Basotho, Bapedi, amaXhosa, amaZulu and
Vhavenda and Vatsonga dresses – tend to be excessively
dramatic.
The colourful and beaded dresses with layer upon layer of
colourful material are typically majestic and grand. Let me
also mention that the general perception is that African
traditional feasts are disorderly, unhygienic, lacking in
organisational skills and management. But this is not true.
I have experienced many a feast where time was of the
essence, the organisation impeccable, and where, and when
the event was thoroughly enjoyable; and, all of this while
indulging in delectable South African national dishes and
other traditional delicacies.
Beads being the main accessories. Traditional
accessories vary from country to country and include animal
skins, beads, head wraps and blankets. In Kenya, over forty
thousand years ago, beads were made from different
materials and, oftentimes, wood and different stones were
the main materials for these various decorative ornaments.
Kenya is also where people first made and wore jewelry.
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