CULINARY STORY-TELLING TOURISTS’ EXPERIENCE: It is a unique interactive township food experience. Guests are Welcomed Drinks with the traditional homemade non-alcoholic ginger beer, ‘Gemere’. A recipe that was handed to Eunice by her late mother. For 1. Starters guests are treated to African delicacies, consisting of Masontja, Kapenta and Maotwana chicken feet. 2. Main Course includes tshotlo- beef, umleqwa -traditional free-range chicken, served with dumpling and morogo-wild spinach, served with traditional sources of atchaar, tomato & onion gravy & beetroot source. 3. Rounded Off (Dessert) with Township Scones (Potchefstrooms) served with Gemere or Eunice’s favourite Spiced Tea. For the not so hungry guests, there is 4. Street Food, in the form of Kota. Kota is to South African’s what a Smorrebrod (an open sandwich) is to the Danish. 5. The Book: The lunch in Soweto entails some of the recipes in the book which include local and indigenous ingredients. The food is paired with indigenous South African wines.
After an eventful day, the guests get to take home a signed copy of the book SOUTH AFRICAN CULINARY HERITAGE. This book, 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 lifestyle history, art, clothing, music and perhaps even some song and dance. The recipes were handed down and collected over a period of time that I spent with my mother in Moletsane Soweto just before her passing. 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
