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
Creamy Garlic Sauce: Fry a half chopped
onion and 30g Garlic in 50g of Butter. Add
10g of chopped Parsley, 50ml of cream,
100ml of white sauce, and simmer. Ensure
the correct consistency, and season with
salt and pepper.
White Sauce. Cook the following, for 20
minutes, in 500ml chicken stock: 1 onion
(sliced); 1 carrot (sliced); Bay leaf; 1 Sprig of
parsley; 6 Peppercorns. Melt 100g of butter
and add 100g of flour. Cook for a few
minutes. Add the stock, simmer for several
minutes, and then season with salt.
Mussels Seshebo (Relish): Bring 100ml of
previously prepared tomato and onion
gravy to the boil. Add 6 Mussels and
simmer for 5 minutes. Ensure correct
seasoning and serve with dumpling in a
soup plate.
At our restaurants, we served traditional Portuguese and
Mozambican seafood cuisine with a continental touch.
Because of this, making chilli became one of my specialties.
The recipe below has never failed me and is one of my
signature sauces.
Peri-Peri Sauce: Mix Red, Yellow and
Green chilli Peppers (750g each). These
should be finely chopped. Add 1 clove of
Garlic powder, 2 tablespoons of Paprika,
and 1 tablespoon of coarse salt. Cut 2 lemons
in half and remove the pits.
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