02.02.2022 Views

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

Simmer for a few minutes and serve with

beetroot and chilli chutney.

Ditloo (Setswana for Jugo Beans), which

are boiled, seasoned and eaten as peanuts.

Sebera or Mealie Snack is a Basotho

traditional snack. In a cast iron pot, boil

1litre of water. Add 400g of dried kernels

and simmer until soft. Drain the water and

roast the cooked mealie. Correct the

seasoning with salt. Best eaten as peanuts.

Sehwapa – Biltong: Generally known as Sehwapa,

Umqweyiba or Biltong in South Africa, is also popular

amongst the Shona’s in Zimbabwe, among whom it is

known as Chumukuyu.

To make your own Biltong, you roast

coriander seeds in a dry frying pan to bring

out the flavours. Then you crush these

lightly and mix with salt and black pepper.

You then sprinkle these spices on the cut

meat (which could be in strips of 2cm x 3cm)

and then refrigerate for 24 hours for even

flavouring. Finally, you hang up the meat

to dry in an airy space for five days.

Brown Locusts: These are known in Setswana or Sesotho

as Ditsie and as Ditjie in Sepedi. Locusts are an indigenous

protein rich delicacy served as a relish with porridges. As a

relish, the insects must be fresh and whole.

To prepare, melt 20ml butter in a frying

pan. Add 2 cups of insects’ salt and pepper.

49

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