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
On one of three Quarters, a hole is made for
the filling by scooping out the inner part of
the bread, stuffing or filling this with
Atchaar (pickled mango pieces) and liver
spread and replacing the scooped bread
back as a lid. This is the original version of
the legendary Kota meal.
As this popular township staple evolved, fried chips were
added; and the previously standard liver spread (which was
previously known as “White Liver”) was replaced with
polony. And, now, the new Kota meal has now been
positioned such that it is priced and graded according to the
different types of fillings in a Kota meal. As with the diehard
Mogodu patrons, gourmet Kota patrons do not mind
travelling long distances for their favourite Kota meal, which
would always be prepared to their taste, flavour and
perfection; and which remains an unsurpassed, yet
affordable township favourite.
Street Corner Scones: These are what many people in the
townships choose to call their breakfast on the run. One
day, my friend, Lindy, had tea time hunger pangs at work.
Ever so helpful, a dear friend and colleague, Portia, offered
Lindy these rather odd looking round, brownish cookies in
transparent plastic bags. These are always packed in 5’s!
“What are those and where do they come from?” asked
Lindy, suspiciously. “From Soweto; at the intersection
robots (traffic lights)”, Portia had replied. From then on, the
girls enjoyed the scones with their morning tea, and this
became their daily ritual. This is a similar, regular event for
many daily commuters throughout South Africa, who must
leave their homes in the wee hours of the morning to get to
work on time.
Furthermore, with flexible hours and more families working
from home, breakfast may be a bowl of soft porridge with
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