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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AFRICAN DELICACIES’
Eunice Rakhale-Molefe
Some of the traditional appetisers found on the South
African menu may be served as starters. These include:
Mogodu or livestock’s tripe;
Kapenta (Anchovies);
Ditsie (Brown Locusts);
The Stinkbug;
Ditloo (Jugo Beans);
Roasted Pumpkin Pips;
Maotwana or chicken, sheep, pig, goat or cow’s feet, also
colloquially known as trotters;
Skop or sheep, pig, goat or cow’s head;
Biltong, sehwapa or Umqweyiba, which is salty, spicy dried
meat, and;
The tasty nutritious Masonja or Mopani Worms, which are
common in Limpopo.
Interestingly, Mopani Worms – Masonja in Venda – is a
delicacy we share with our neighbours in Zimbabwe, where
these are known as Madora or Amacimbi, whereas in
Botswana, the Masonja are called Phane. These are collected
from the Mopani trees and cured in the same way as drying
and salting meat, resulting in cured meat known in South
Africa as biltong. The masonja make good long distance travel
snacks.
PREPARING THE KASI DELICACIES
The Masonja or Mopani Worms, constitute an
indigenous protein for most of the indigenous Southern
African people.
To prepare, soak 500g of Masonja for an
hour, to soften. Marinade and fry an onion
in butter and olive oil. Add the softened
Masonja and one chopped tomato.
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