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
Oxtail. These cast iron pots are a heritage that has been
passed down the generations in our families. These types
of durable pots also service the local communities for the
elaborate food preparations that can easily cater for huge
feasts and festivities.
Another iconic Kasi cooking utensils is the enamel dish,
and these also come in different sizes. As with the cast iron
pots, the bigger is always the better, making one a
resourceful neighbor for those huge traditional functions,
like weddings, funerals, rituals or clan feasts. Or, at one
time or the other, it could be for any excuse to have a feast,
for that matter! These dishes and Potjies or cast iron pots
are usually kept in the family as part of the estate and
handed down the generations, often according to the
parents’ wishes.
The Calabash or Long Melon is named after a vine that is
commonly grown for its harvested young fruits. When it is
mature, it is dried and used as a drinking utensil or pipe.
The clay pot – Commonly, every home has one hidden
in the cupboards for display on those special occasions. It
serves as a storage jar as well as for serving umqombothi –
the traditional sorghum beer.
Lesokwana – the solid wooden spoon and Lefehlo or
Lefehlo – Setswana and Sesotho, respectively, for a
handmade wire whisk – are “must-haves” in the kitchen to
save one from heavy stirring and the misery of lumps when
you could be cooking pap or preparing any particular
dough like foodstuff.
Although aluminum pots are a much loved traditional
utensil in the kitchen, it must be noted that these must be
used with great caution, as research has shown that this
metal is harmful, particularly when used in the cooking
process. For health reasons, this equipment is fading off
from our kitchens and rightfully so.
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