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
been mentioned. Pap adopts different names as it spreads
across the African continent.
If it is smooth and soft, it is served for breakfast. If it is thick in
its consistency, then it is suitable for stews in bigger meals,
like lunches and dinners. When it is dry and crumbly, then it is
known as Phutu in the Nguni languages and south Sotho,
and is mostly eaten with sour milk. Pap, in its thicker
version, is traditionally served with Seshabo (a traditional
relish made of tomato and onions as basic ingredients). Pap
also stands alongside rice, pasta or couscous, the equivalent
of mealie rice. Couscous is a staple food that we share with
most African and some European countries like Portugal.
Interestingly, in Malawi pap is called Nsima, Ugali in Kenya,
and Sadza in Zimbabwe. The texture preference is
influenced by the regions which we come from. In South
Africa’s northern parts, Pap is so soft that it must be allowed
to form first before serving. On the other hand, Basotho
people like their Pap stiff.
Pap is best prepared in its authentic recipe, which is boiled
water and salt with a very smooth texture. It is the base of
our South African palate, often complemented by rich
sauces. If one wants to experiment with the recipe of pap, it
must be to the extent of improving the taste, not the texture,
core ingredients or the colour.
Pap: Boil 500 ml water, and add salt. Make
a paste of 2 cups mealie meal with cold
water. Lower the heat and, while stirring
with a whisk, slowly add the paste, which
should be loose and drip off the beater.
Simmer for 10 minutes, stirring
intermittently, using a wooden spoon. For
variety, you may add sweet corn or replace
water with milk. Portion with a chef’s
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