Читать книгу Welcome To My Table by Siba Mtongana - Siba Mtongana - Страница 6

my story…

One of my early memories is of sitting at our kitchen table at home, watching my mother make umphokoqo, a light, crumbly mealie porridge. She took a pinch of salt, weighed it in her hand and added it to the water. When I asked how she measured the salt, she shrugged and said, ‘You just feel it with your hand.’

It was the kind of answer my mother typically gave, drawing on experience and the accumulated knowledge and wisdom of all the women who came before her. There are some things she just knew. That’s why we called her Mthombo wo lwazi, the well of wisdom.

I think this was how cooking captured my heart. Although I did not think of it in so many words, then, I was fascinated by the strange intertwining of chemistry and instinct that reigned in a kitchen. I wanted to know how my mother did it and I wanted to do it too.

We cooked traditional food at home – always rice or samp and beans, meat, gravy and at least three vegetables. But don’t be fooled, these simple ingredients saw so many new variations and twists that it was easily possible to believe that my mother was a magician.

This is really the crux of it: food is all about family and friends, and putting your heart into preparing a meal is the same as presenting them with a wonderful gift. Food prepared with care says, ‘I love you’, and tastes even better when shared with our nearest and dearest.

I grew up in Mdantsane, a township outside East London, in a large family – I am the youngest of six children, plus two adopted siblings, which makes us eight – deeply rooted in the Christian tradition of giving and sharing. My mom, Noliza Mnwana, a teacher, was big on education. She constantly reminded us that lilifa lethu, it’s our true inheritance, that no one can take away from us. My father, Mncedisi Mnwana, who was a supervisor at a leather goods manufacturing company, was concerned with finding peace and meaning in one’s life.

AS A TEENAGER, I REGULARLY COOKED OUR FAMILY MEALS

As a teenager, I regularly cooked our family meals. My parents were intrigued by my enthusiasm, but were a little shocked when I broke the news that I was planning a career in the food industry. My mother, especially, thought that it could mean only one thing: cooking for a white madam in a suburban kitchen somewhere. Celebrity and TV chefs hadn’t really arrived in South Africa yet.

My father, who knew that I was passionate about food, was more sympathetic. He believed that it was important for me to study something I loved doing. That way, he said, I would never feel I was working and things would just flow and be easy. His mediation persuaded my mother to let me do my Food and Consumer Sciences degree at the Cape Peninsula University of Technology in Cape Town in 2003. I majored in Food, Food Science and Nutrition. This comforted my mom as she felt that studying the theory of nutrition would come in handy once I had kids. They’re both extremely proud of my achievements so far; and are relieved that allowing me to follow my passion has turned out better than they could have dreamt.

I met my husband, Brian Mtongana, while studying in Cape Town. It was the beginning of a life-long friendship, partnership and love affair – even if my parents did make him wait seven years to marry me! He has been my biggest supporter from my early days as an assistant lecturer at university, during my time as a food editor, my first and subsequent TV shows and now, most importantly, in publishing this book. He has contributed massively to achieving this shared dream. And, best of all, we have two boys – Lonwabo and Linamandla – the crowning glory of our lives. And, letting you in on a secret, we have a little girl on the way!

My palate has evolved over the years, flirting with a range of local and global trends as they appear and fade again. Travelling has exposed me to so many wonderful flavours and ideas, many of which pop up over and over in my recipes. Traditional fare has also retained a strong presence; and my three boys’ tastes are also a strong influence. Brian is a great sounding board. When I try something new and ask his opinion, he’ll be kind but totally honest.

FOOD SHOULD BE BEAUTIFUL AND TASTY, BUT EASY TO MAKE

Whatever the style or taste, my overriding concern is convenience. I believe food should be beautiful and tasty, but easy to make. I don’t want to intimidate people by using ‘in’ terms and phrases. I want to show people how to make dinner in no time; and I want to provide the kind of tips that will make something you whipped up in under an hour look like you’ve been slaving over the stove all day.

You’ll always find tinned tomatoes and a variety of tinned beans, pastes, rice, maize meal and lots of veggies in my pantry. With these basic ingredients, you can produce so many awesome dishes in almost no time.

As a mother and wife, I often think about health and nutrition. It is a truism that our eating habits affect our health, state of mind and longevity, yet the prevalence of obesity, diabetes and heart disease continues to rise. As I see it, my challenge is to create recipes and menus that delight all our senses, but are also nutritious. Instinctively, I feel that my mom’s emphasis on vegetables in our diet at home was right, which is why you’ll find a lot of greens and low GI foods in my recipes. But, I am by no means rigid in my approach. A slice of cake or a wonderful dessert now and again can do wonders for one’s mood. I guess the old adage that prescribes moderation in everything still holds true.

In our household, Sunday mornings are church and family time, followed by the traditional feast. You’ll find some of my favourites in the meat and fish sections. We’re also great salad eaters as you’ll see from my salads and sides section. They’re all incredibly easy to make and take very little time. I hope that you’ll be inspired to put on that apron and get busy in your kitchen. Jazz it up, experiment and share with friends. This is my gift to you!