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.
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
South African Culinary Heritage
orange – which has been cut into segments
– at the top of Phutu Pap.
Imphwa – Baby Brinjal Ingredients: 3
tomatoes and 3 onions. The tomatoes and
onions should be chopped, boiled and
simmered for 10 minutes. Garnish: Season
with salt and pepper; 3ml of chilli powder,
3ml of Turmeric and 3 cups of chopped
Brinjal.
Citrus, Honey and Mustard Dressing.
What we will need: 50ml of olive oil, 10ml of
honey, 1 teaspoon of English Mustard, 60ml
of orange juice, 30ml of lemon juice 30ml of
mayonnaise. Mix all parts, season with
choice spices, and serve.
Delele – Okra Ingredients: 3 cups of Okra,
which should be sliced and added to boiled
water, then should be mixed together with
5ml of bicarbonate of soda (dissolved). Add
3 chopped tomatoes and season with salt
and pepper, then boil and simmer for 15
minutes.
Chakalaka: Heat and fry 1 grated onion, 1
grated Green Pepper, 1 crushed Garlic, and
30g of crushed Ginger. Add 10g of Turmeric,
salt and white pepper. Add 3 medium-sized
grated carrots and 1 medium-sized
cauliflower; all of which should be divided
into florets. Cook for 15 minutes.
59
Change language