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
mostly meat, these would most likely consist mainly of offal,
like liver, livestock’s tongue, or kidneys.
Avocado and Smoked Snoek Salad: Cut half
an Avocado. Mix 50g of smoked snoek
(flaked), 10gr cashew nuts, 10g of chopped
onions, and 10g of grated apple, 20g of
mayonnaise and 10ml of cream. Season
with salt and pepper. Serve in Coupe
Denmark with a fork and a dessert spoon.
Banana and Bean Salad: Mix pre-cooked
butter beans with tomato sauce and
mayonnaise. Add black pepper, chicken
spice and Paprika. Sprinkle the banana
with lemon juice and stir into the mixture.
Serve with chicken livers or giblets and a
slice of dumpling.
Soweto Beetroot Salad: For this you will
need 100g of Baby Beetroot, which should
be cooked, peeled, and then diced, nicely.
Season and roast the beetroot in a hot oven.
Afterwards, allow this to cool. Strip a
bunch of Morogo or Spinach, from the
stems, then par-boil and season the stems
with salt. Toss the beetroot and Morogo into
the citrus, honey and mustard dressing.
Lay the Morogo around the edge of the
plate, with Phutu (coarse maize porridge or
Pap) in the middle. Garnish with half an
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