“And to Max, who with his soft ears and Labrador love, fills an aching part of my heart in a way that neither words nor food ever could,” is how I once thanked the dog I love most in the world in my book Confessions of a Hungry Woman. And now my son rubs those same soft ears and whispers words of comfort to this most loyal friend of ours, telling him not to be afraid of dying, “because Grandpa Ron will be waiting for you and he will be so glad to see you and he will say to you ‘Hallo my baby’.” Max has lymphoma. And the world is in crisis. It is the COVID-19 pandemic and we are in lockdown.
People all over the world are dying and in South Africa many are starving and losing everything. My friends are working the COVID wards and my husband is preparing to do the same. And I weep for them. But my dog is dying. And I weep for him, too. I weep and seek solace in food. I long for curried mince, or rather kerriemince, the most unpretentious of all curries. The one without intricate flavours, also known as basaarkerrie because it is usually served at church bazaars with rice in a styrofoam bakkie. The one made with Rajah curry powder and small cubes of potatoes and frozen peas. It’s not fancy food. It’s food for hunkering down as a family. It isn’t served with sambals and other accompaniments. It just is. It is enough.
Denne historien er fra June 2020-utgaven av Woolworths TASTE.
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Denne historien er fra June 2020-utgaven av Woolworths TASTE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
