By Wanique Block
Human interaction and identity are generally tied to different cultures.
How we retain our cultural identity is through cultural practices, language, and food.
As an exploration of culture, food too is passed from one generation to another.
On Feel Good with Andy Maqondwana, Andy talks to Feel Good listeners about the meals and recipes that have been passed down from generation to generation in their families.
In a voice note one listener, Chantal shares how her sister inherited and took over the kitchen when their mom sadly passed.
“My sister Margaret. Everything my mom use to do, and the way she use to do it, my sister does now”.
She continues: “My sister has taken over my mother’s role since she left us. So when we talk about vetkoek and mince, dombolo and stew and mashed carrots. She knows how to prepare it all!”.
Another listener explained how there are certain food that she’d only eat unless her mother prepared it.
“There are certain things I only eat by my mama. Like your Umleqwa, Udombolo, she has a certain way of making these dishes and I just can’t seem to get it right! I have tried, I have even tried watching her do it, but still I can’t get it right! Even mogodu, I eat it if my mother makes it!”
Another listener Gontshe called in and jokingly replied to the lady above.
He jokingly says: “That previous voice note is new, I can tell that she’s not using the right pot. You cannot use your fancy pots, you need to use your three-legged pots with fire and not gas!”
Despite joking around Gontshe reminisces about the good old days when his father and uncle would prepare some Mogodu for his family.
“Back in the day, we didn’t have spices like Rahjah, just salt! So they would make Mogodu with beefsteak and salt! That’s how my father and uncle did it!”
For more on this conversation listen to the Feel Good podcast with Andy Maqondwana below:
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