Ovambo Food

The food culture of any nation tells us so much about its past as well as its future. Food, like music, plays an integral part in any nation's existence. So, it was a distinct privilege and pleasure to have the knowledgeable counsel of several Namibian locals who shared something of their customs, traditions and ethnic cuisine with me. Helia, Martha, Lina, Anet and Selima are Ovambo women who have a passion for traditions and traditional food and they willingly shared the food secrets of the Ovambo tribe with me. Their capable assistance was invaluable in the writing of this blog.

Namibia, like South Africa, has many different culture groups, each with a rich food history dating back centuries. Living in a desert country necessarily places limits on what can be brought to the dinner table.

The Owambos have nine different tribes of which the Kwanyama group is the largest. They predominantly live in central and northern Namibia as well as in southern Angola, one of Namibia’s neighboring countries.

Eating, as in most cultures, is a social event in the lives of the Ovambo people. The main meal is eaten in the late afternoon or in the evening. Traditionally, the food is positioned in the center of the eating area in the kraal (a traditional African village of huts, typically enclosed by a fence) and the family members sit in a circle, (usually outside) around the prepared food. Food is always eaten with the hands.

Mahangu, (pennisetum glaucum), or manna of the north, as it is called by the locals, is an unrefined pearl millet flour and forms the staple of the Ovambo’s diet. The mahangu is, preferably, cooked in a cast iron pot over an open fire. The size of the pot depends on the number of persons to be fed. When cooked, the oshifima (mahangu porridge) is scooped from the pot and mixed with the rest of the food. Ovambo etiquette requires that only the right hand be used when serving or eating food.

Omboga, (wild spinach) can be found in the wild, growing on the pearl millet fields. It is a green, leafy plant, resembling spinach. Because fridges are not a luxury usually found in the most rural areas of Namibia, several ways of preserving food have been invented. Fresh leaves are dried and pressed together to form a round disk which can easily be stored for use during the months to follow. The dried leaves are called ekaka.  It is cooked as an accompaniment and served with onyama (meat) or oshifima (porridge), or beans and nuts.

Many types of greens can be found throughout Africa which provide needed  nutrition. Omboga is high in proteins, vitamin A and C and fiber. Hence, this nutritional combination likely explains the low rates of colorectal cancer amongst the tribes that frequently eat omboga.

Omboga is also eaten in the Congo where it is known as fumbo.  In the Kavango, which is in the northern part of Namibia, it is known as omutete. Similar greens can also be found in most regions in South Africa where it is called morogo. Traditionally, omboga or ekaka are cooked, braised, or stir-fried with or without onions and drizzled with marula oil. It is a very versatile vegetable and the western world has taken notice of this lovely leafy vegetable. Tomatoes, mushrooms, wine and cheese can be added to enhance the flavor of pasta, rice or any starch.

According to Ovambo tradition, men and women do not share the same eating area. Oshinyanga,(men) sit in a circle and wait for the food to be served by the elugo (women). The latter then gather round the fire, where the food was prepared and eat after the men are served.

Beef, mutton, pork, goat, donkey, tortoise, mopani worms, small bream, chicken and frog are some of the more popular proteins eaten by the Ovambo people. Makalani nuts, beans, sorghum, and melons also are part of the Ovambo diet in one way or another.

Kapana is meat grilled over an open fire. It is popular throughout many parts of Namibia. However, it is not regarded as a true traditional Ovambo food as it is a dish of recent origin. It likely made its first appearance in the open markets. Ovambo people love their bars, eateries, small open markets, shops and stores; perfect places for a tasty grilled meat-snack or meal which accounts for the popularity of kapana.

Oshikundu (a beer-like beverage) is made of mahangu (millet), flour and boiling water to which sugar and sorghum are added. It is best served fresh and icy cold on the day it was made. This popular drink is sold in the open markets and shops and made daily in most households of the Ovambo tribe. Although I was hesitant to taste this drink, it was surprisingly refreshing.  

Ombike, also a very popular drink amongst the Ovambos, is made primarily from the makalani nut which grows on the Omulunga tree (a type of palm tree). It tastes much like whiskey. The fruit of the makalani palm takes two years to mature and be ready for use. This is in keeping with the old Ovambo saying:  "If you don't have patience you can't make beer."

In the tradition of the Ovambo, sweets or desserts are seldom served after a meal. Fruits and mahangu cakes are, however, eaten as a snack during the day.  

My various explorations of food traditions and cultures to date unwaveringly affirm to me how important food is not only for nutritional sustenance but, also in how we interact and socialize with one another. Ovambo food traditions are no different and I am grateful for the insights I’ve been granted.

“Food brings people together on many different levels.  It is nourishment of the soul and body; it is truly love.”  Giada De Laurentiis
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Map: Reachnamibia.org

Photo: Geological Survey Museum Windhoek

Photo: Geological Survey Museum Windhoek

Martha dressed in typical Ovambo attire.

Selima and child dressed in typical Ovambo dress.

Mahangu flour on the left, Ekaka (pressed wild spinach) center and
nuts on the right

Mahangu porridge

the loneliness of love

days and days and nights and nights

a face in an empty space

a voice the only comfort

no warmth or a breath

no feeling, no touch

overwhelming desires

not fulfilled

just echoing voices long after dark

days and days and nights and nights

FOODS OF THE NAMIB

A visit to Namibia is not complete unless you have tasted some of the very authentic foods sold at street markets which are harvested from the veldt (unimproved rural land) and cooked by the locals. Like South Africa, Namibian cuisine is a fusion of tastes from both colonial and native peoples. There are 11 ethnic groups in Namibia: the Himbas, Hereros, Damara, Namas, Topnaars, Rehoboth Basters, Coloureds, Caprivians, San, Tswanas and Whites (which are generally of Dutch, Portuguese, British and German origin).

On my recent visit, I was introduced to some of Namibia’s not so common foods and fruits. Katutura is a township on the outskirts of Windhoek, the capital of Namibia. It is a buzz with street markets, bars, music and people socializing and enjoying the foods sold and prepared on the sidewalks and in humble homes.

One of the most popular and favorite street foods found in Katutura and the rest of the country for that matter, is Kapana. (grilling meat, mostly beef, on an open fire). Because it is so popular amongst the locals, as well as visitors, there are chefs or Kapana men as they are called, on every street corner and in between. The price can easily be negotiated not only because of tradition, but because of the highly competitive market. The cooking does not take long and the meat is ready in 5 to 10 minutes. Therefore, socializing whilst waiting for your order to be cooked is customary.

Namibians traditionally live near the earth and rely on the land for food and sustenance. Fruits, berries and seeds, especially, are used in every possible way to supplement the traditional Namibian diet. Embe and Ovambo berries are two such foods of the veldt which are typically used in several Namibian dishes.

Mahangu or pearl millet, also called ''Manna of the North” in Namibia, is a staple food for many Namibians. The grain is grown in the northern parts of the country, dried, ground and mostly used to cook a porridge called oshifima. The popular oshikundu, a fermented drink, is also made of the flour. 

On one of my previous visits to Namibia, I was introduced to the monkey orange or strychnos spinosa. Its flesh is very juicy with a sweet and sour taste. The fruit also has great medicinal value and popular as an antidote for snakebite and very effective in the treatment of constipation.

The Omulunga or Makalani is another very popular snack, especially amongst the Ovambos and Himba tribes. The golf ball-size fruit is eaten raw or used to make Ombike, a brew that is similar to whiskey. The inner core is carved by the locals and some of the most interesting pieces of art, derived from the humble seed, can be found in the curio shops and street markets.

I have not tasted the Omajove (wild mushroom) or termite hill mushroom as it is referred to, but was told it is a real treat. This fungus has a very short shelf-life and is seldom found in stores and mostly sold at roadside stalls. It is harvested early in the morning and sold on the roads outside Windhoek en route to the north. Unlike its brother the Nabba, which is generally smaller, the Omajove can grow up to 1 foot in diameter.

But, the highlight of my visit was indeed eating the Nabba or desert truffle as it is called. It is a delicacy which grows under the sand and needs the expert eye of the Nama people to spot the correct place to dig for this treat. It also has a very short shelf-life (April/May after good rains).  Nowadays it can also be found on the menus of some of Namibia's top restaurants. Eaten fresh is of course best, but it can be frozen or bottled with great success. 

This is just the tip of the iceberg when it comes to indigenous food of Namibia and I hope to do a follow-up on this blog and bring you more.

 GALLERY

Katutura

Bar in Katutura

Kapana men in action 

Berries and nuts

Makalani nuts

Grinding millet

A new friend

Millet Flour

Pearl Millet

!Nabbas

DIE BOOMWINKEL IN DIE PARADYS

                                                                                                          Die Wals



Daar word al eeue lank oor weduwees geskryf, gespot, gedig en gesing. Oor die algemeen is weduwees vriendelik, viets, ryk en gewild. Die weduwee waaroor ek vandag wil skryf is vriendelik, viets, ryk en gewild in gee en omgee. 

Soos dit ‘n weduwee betaam het sy ook met neergeslane oë en donker tabberds die rou-proses sy gang laat gaan.  Maar op ‘n dag word die weduwee wakker en besef dat haar geliefde nooit weer saam met haar gaan lepellê, stukkende gloeilampies vervang of rose aandra nie. Dis toe dat sy haar vensters en klerekas  wyd oopgooi, die somber rokkies vir die armes uitdeel en die motbolle by die agterdeur uitvee.  Die kredietkaart word afgestof en sy sit af winkels toe vir vrolike serpies en bont stewels en sy pluk lentebloeisels vir die blompot in die voorhuis.

Geld vir ‘n Hannon make-over is daar nie, want die oorblygeld, nadat die ontvanger met die boedel afgereken het, moet lewenslank hou. Die bedroefde weduwee verander egter oornag in n vietse vlinder wat ‘n nuwe nessie vind, waar sy tot haar dood toe dolgelukkig gaan woon. ‘n Huisie weg van die rumoer van die stad. ‘n Huisie waar sielsvrede van kamer tot kamer sweef. ‘n Huisie waar voëltjies broodkrummetjies op die voorgras eet en die bure vetkoek en skinderstories aandra.  Haar eie paradys-huisie.

Wat die weduwee egter nie weet of raai nie, is dat daar in die einste paradys alreeds ‘n handvol wewenaars gretiglik sit en wag op hul prooi. Soos elke nuwe weduwee wat die poorte van die paradys binnegaan, word sy ook met ‘n ekstra groot vergrootglas bekyk, bespreek en volgens boudjies gegradeer. Wewenaars wat lankal vergeet het hoe ‘n ‘White Linen’ of ‘Red Door’ ruik,  hoe sag ‘n vrou se hand voel as dit op sy bo-been rus of hoe warm sy hart klop as sy beminde hom gang af lei.

Nietemin, soos dit enige ordentlik weduwee betaam, skaf jy vir jou ‘n hond, kat, vis of voël aan om die lang ure van eensaamheid meer draaglik te maak. ‘n Kat is n slaapdier, met min werk en van geen nut vir ‘n eensame weduwee nie. ‘n Voël het weer ander nadele, soos vloek en raas as die weduwee wil slaap of die dominee kom huisbesoek doen. Visse aan die anderkant kommunikeer glad nie. Al uitweg was dus maar ‘n hond. Natuurlik mag niemand die hond ‘n hond noem nie, of brak of met enige neerhalende woord na die gediertetjie verwys nie. Hierdie hond is ‘n ordentlike hond. Opreg sê ek jou, baie opreg. Soos enige hond, moet die enetjie gereeld straat op en straat af oefening kry om van die oortollige energie onslae te raak.  En dit is presies waarvoor die handvol wewenaars natuurlik geduldig sit en wag.

Nou moet ek bysê dat selfs die wewenaars uit idees raak oor hoe om die vietse, vriendelike weduwees in hul web te vang. Hulle kan tog ook maar net soveel keer voorlangs gras sny of die sipresboompie op die sypaadjie snoei. Maar boer maak ’n plan en een slim wewenaar open vir hom ‘n winkel onder ‘n boom. Daar smous hy met allerhande weduwee-lokmiddels. Hy sorg dat sy boom-winkel elke oggend vars produkte aanbied. Netjies verpak in weduwee-grootte-pakkies. Billike pryse, amper kosprys sê ek jou, want die weduwees moet terugkom vir meer aartappels, meer uie, eiers en lemoene.

Die slim wewenaar het egter nie rekening gehou met die feit dat dit wemel van wewenaars in die paradys nie.  Die ander het gou deur sy plan gesien en vroe-more gaan inloer en skinderstories uitruil by die boomwinkel.  Kort voor lank is stoele en tafels nadergesleep en die boomwinkel word ‘n gesellige kuierplek. 

Die kompetisie is egter baie groot, want nie al die weduwees het heuningby lyfies nie. Elke wewenaar van die paradys wil sy hand of hande op die vietse vrolike weduwee lê.  Maar dis hier waar ek ‘n ding sien kom. Daar’s klaar 'n bekgeveg aan die gang oor wie nou eintlik die gelukkig een gaan wees wat die weduwee se hart, guns en soetkoekies gaan wen.

Die arme vietse weduwee is egter nie net die hoof besprekeningpunt op die wewenaars se daaglikse boom-vergadering nie, nee, die weduwees met die nie-so-vietse lyfies en spataar-beentjies hou vergaderings van ‘n ander aard.  Vergaderings waar die nuwe intrekker met die vietse lyfie bespreek en veroordeel word. Die vietse weduwee het die kalklig kom steel en hulle, die nie-so-vietse weduwees se koekies- en melktert-aandraery boomwinkel toe, help tans niks.  Die wewenaars is almal op ‘n Banting-diet vandat die vietse weduwee die paradys betree het. 

Ek wil nou nie spoke opjaag nie, maar kort voor lank gaan daar ‘n tragedie onder daai einste boom afspeel. Swaardgevegte het eeue gelede al uitgesterf, vuisgevegte kan die stomme manne nie meer bybring nie, want die kragte is min en die vuiste vol rumatiek.  Daar sal ander metodes gevind moet word om die swakkelinge uit te skakel. 

Natuurlik is die vietse weduwee van g’n sout of water bewus nie. Sy wil eintlik net aartappels koop.

Die Winkel

Die Weduwee

The Heat is On

Mexico is often referred to as the land of the Shaking Earth because it is located on top of several tectonic plates (the North America, Pacific, Cocos, Caribbean, Rivera and Orozco Plates) and, therefore, one of the most geologically active regions on earth.  Mexico is a land of beautiful landscapes, natural wonders and spectacular vistas.  Mexico, like South Africa, is a land rich with cultural and ethnic diversity and historic legacies.  Boasting almost ten thousand kilometers of coastline, Mexico is framed by tropical beaches, two very dry and large deserts, the Chihuahuan and the Sonoran (and several others), as well as various magnificent mountain ranges. These along with numerous other attractions and points of interest make Mexico a very popular holiday destination.

My interest in Mexico started when I met Lucia many years ago.  Lucia resides in Merida, the very beautiful capital of the Mexican State of Yucatan.  We met at a pivotal time in our lives and we became good friends and have remained so over the years.  Lucia has always been an inspiration to me.  Her intelligence and beauty are only exceeded by the goodness of her heart.  She lets people into her home, her life and her heart with generous ease. 

I have always been a lover of Mexican food, but my knowledge of Mexico itself was limited.  Like so many others, I knew something of the basics.  I could find Mexico on a map.  I knew Spanish is spoken there.  I had heard about the Aztecs and was somewhat aware of their civilizations.  But always, due to my interest in the foods of the world, I was drawn to read and learn more about the cuisine of Mexico.  I started out with a basic knowledge: Corn, beans and several varieties of “chile” are generally regarded as the basis of Mexican cuisine.  But, there is so much more to the story and delicious content of the savoury foods of Mexico!

From various types of meats (chicken, turkey, beef, pork), and an almost infinite variety of fish and seafood from the wide Pacific and the Caribbean, to a multitude of tangy, sweet, sour and always colourful and even exotic fruits (like avocado or mango), can be added honey, chocolate, cilantro, spices, and “piloncillo” that uniquely Mexican caramel-tasting dark brown sugar.  It is from these and other ingredients that food traditions, some going back centuries, have been handed down from generation to generation usually by the “abuelas” (the grandmothers) and the “tias” (the aunts) who, after all, are the real paragons of Mexican gastronomy.

Truly, Mexican food is as diverse as its people.  It is no wonder then that in 2010, Mexican cuisine was declared by UNESCO as having attained the status of “Intangible Cultural Heritage”.

As my appreciation of Mexican cooking grew, my interest in the regional cuisine of Yucatan also grew.  My friendship with Lucia sparked this interest in this different and unique aspect of the Mexican cuisine.

Yucatan is one of the 31 states that comprise the Republic of Mexico.  It is located in the extreme south-east of Mexico.  The traditional cuisine of Yucatan likely has its origins with the arrival of the Maya in the Yucatan Peninsula around 250 A.D.  The Yucatecan cuisine differs in many ways from that of the rest of Mexico. Primarily, the reason for this is mostly geographic.  Yucatan’s distance from central Mexico rendered it remote from the mainstream of Mexican life and was further compounded by the mountains and jungles that separated them.  With the passage of time, Yucatan became less remote and its cuisine incorporated traditional Mexican flavors with other influences from Europe, particularly France, and from New Orleans, Cuba and other Caribbean locations.

Most of us are familiar with the versatile tortilla, used in so many dishes, including the “sopas” (soups), of which the lime soup is definitely one of my favorites.  Other well-known Mexican foods include “tacos”,“enchiladas”, “tamales”, "salsa”, “guacamole” and “burritos” (which are arguably not Mexican, but rather a Tex-Mex creation).  And, of course, “tequila” and the“margarita” cannot be left off of any list of things which Mexico has shared with the world.

Yucatan, not surprisingly, also has several notable dishes.  Probably the peninsula’s most well known dish is “pibil”, a spice-rubbed, marinated and smoked pork or chicken with annatto paste, bitter orange juice and traditionally baked in a pit.  “Papadzules” are essentially egg tacos served on a tortilla and smothered in tomato sauce and generously sprinkled with toasted pumpkin seeds.  And, yet another popular dish is “chilmole”, which is turkey in a jet-black “mole”.

Understandably, I had great difficulty in deciding which of my many Mexican favorite dishes I could bring to this blog.

Corn tortillas, masa (corn flour) and mole sauce, are still a rarity in South Africa, but I have recently discovered a store in Midrand, Johannesburg, that specializes in Mexican ingredients and food.

Initially, my practical sense and fondness for simplicity strongly drew me to the preparation of the popular and easy-to-make “quesadilla”, a wheat or corn tortilla usually filled with a savoury mixture and cheese, folded in half and cooked on a griddle.  It can be served at breakfast or as a morning, midday or late night snack.  Of course being the chili-fanatic that I am, I always incorporate a spoonful of my own home-made spicy chili condiment, just to heat it up!   And, of course, it goes well with a glass of ice-cold South African Chardonnay.

To make a “quesadilla”   You will need corn or flour tortillas, grated cheese, and some finely chopped spring onions and chiles.  Add any savoury filling of your choice, but personally, I love it with just the cheese and chile.  Fold the tortilla in half and fry it in as little oil as possible or use a non- stick pan or griddle pan.Allow it to fry until golden brown, flip it over and fry the other side.  Quesadillas can also be cooked in the oven and I am sure South Africans will even find a way of cooking it on an outside braai (barbeque).

My humble quesadilla. 

But, as much as I relish the “quesadilla”, I just have to share my other favourite, “sopa de lima” (lime soup), regarded as one of Yucatan's traditional dishes.  "Citrus Limetta" (sweet lime) grows everywhere in the Yucatan.  Called "limon" in Mexico and similar in taste to the key lime found all over the world.  Lime soup is healthy, easy to make and tasty.

Ingredients

To make “sopa de lima”  

There are many variations of this popular soup.  This is the one I make.

You will need:

  5 cups of home-made chicken stock

  3 limes (2 to roast and 1 chopped for garnish)

  a little bit of cooking oil

  2 large onions; 1 large jalapeño pepper; and 1 large tomato (all peeled and diced)

  a handful of fresh cilantro

  2 corn or flour tortillas; cut, fried and drained on paper towels

  1 cooked and shredded chicken breast

  salt and pepper to taste

First prepare the limes.  Wrap the limes in foil and roast them in the oven until soft.  Heat the chicken stock.  Fry the onions with a little bit of oil until transluscent in a separate pan.  Add the diced vegetables, but do not brown.  Add the vegetables to the heated chicken stock.  Juice the roasted limes and add them to the stock.  Cook for 10 minutes and season with salt and pepper.  Add the shredded chicken just before serving.  Serve with cilantro, tortilla chips and chopped lime.  DELICIOSO!  (delicious).

Sopa de Lima African style 

One final comment about my passion for Mexican food:

“Mexican food is so full of colour, life and music.  It’s like a piñata exploding in your mouth.”

LUCIA
Photo courtesy Lucia

7107 ISLANDS IN THE PACIFIC

Ever since two South Africans were abducted during their diving holiday in Sipatan, Malaysia, and kept hostage by Al Qaeda Rebels, in Jolo, Philippines, I have had a keen interest in this nation of islands. The Strydoms' 4-month ordeal in the year 2000, captured the hearts of all South Africans.  Their daily struggle to survive under death-threatening circumstances were followed by, not only all South Africans, but people across the world.  Today, Kallie and Monique, the founders of the Strydom Trust, are both national and international motivational speakers and bring messages of hope, miracles and survival.

Prior to this incident, my knowledge of the Philippines was restricted to Ferdinand and Imelda Marcos and Imelda's 3000 pairs of shoes.  Marcos, a dictator, was President of the Philippines from 1965 till 1986.  He was a genius with a photographic memory and passed his bar examination with an average of 98.1%.

F. Barcos Bar Topnotcher
Photo courtesy flipiknow.net

The Republic of the Philippines is a sovereign island in South East Asia situated in the Pacific Ocean.  It consists of more than 7000 islands, which are divided in three main regions: Luzon, Visayas and Mindanao.

Photo courtesy worldmaps

Gloria and I have been friends for many years and although we stay thousands of miles apart, we share the same interests, ambitions and ideologies.  We are from different cultures and backgrounds, but in essence we are really the same.  We are both passionate about our family and friends and cherish the joys of being a mother, a friend and nurturer for them.  During our working days we shared the challenges of being successful in a competitive corporate world,  a full time mom and housewife and a lover and friend to our significant others.

Gloria stays in the City of Bacolod, the capital of the province Negros Occidental, the “City of Smiles” or the “Sugar Capital” as it is referred to.  It is considered the most popular city in Western Visayas.  One of the highlights of the City of Bacolod is the Masskara Festival held during the 3rd week of October.  The City of Bacolod was ranked the “Best Place to Live in the Philippines” by Money Sense Magazine.

The colorful Masskara Festival is celebrated at the start of the winter season.  Masskara (“mass” and “kara”), which means mask and face, is a time for costumes, masks, float parades, beautiful gowns, drums and music, food, street parties and fireworks.  All in all, it’s a time to laugh, sing, celebrate and do what the Philippines do best, smile!  Their hospitality knows no end.

The Philippine cuisine is a fusion of many influences.  The Chinese, Europeans, Americans, Arabians and Asians were all early traders, immigrants or settlers and contributed to the food eaten in the Philippines today.  Their food is rich in color and flavor and mostly consists of seafood, fresh vegetables, meat and dairy.  Prior to the arrival of the Spanish their food consisted of root crops, game, vegetables and seafood.

Adobo, (the Spanish word for seasoning or marinade) is widely recognized as the “National Dish of the Philippines”.  When the Spaniards came to the Philippines in the 16th century they established a very unique cooking process with vinegar and referred to this method of cooking as “adobo”.  Traditionally, the adobo is cooked in a palayok, a small clay pot.

According to Yan Susanto an online writer “The flavour of this exquisite cuisine will certainly be liked by anyone who has tasted it the first time”.  Adobo is traditionally served with rice. Just like traditional dishes all over the world, many variations of this popular dish can be found. 

This is my version of this popular dish.

Adobong Baboy - Pork adobo

Pork or chicken can be used or a combination of both.

1 kilo pork cut into pieces - pork belly works well

1 large potato cut into pieces

1 onion chopped

2 heads of garlic crushed

2 bay leaves

1 teaspoon black peppercorns

6 tablespoons soy sauce

6 tablespoons vinegar 

1 cup water or rice water 

Cooking oil

Marinate the pork, garlic, bay leaves and soy sauce for half an hour

Sauté onion and marinated pork.  Add potatoes.

Add marinated sauce and water and simmer till the meat is soft.

Add vinegar and simmer for another 15 minutes.

Serve on a bed of rice or keep in fridge till the next day when the taste is even better

"Gusto kong bisitahin ang Pilipinas isang araw."

                                                                                        

Photo courtesy Panlasang Pinoy Cookbook

Masskara Festival

Gloria receiving her employee of the year award.
Photo courtesy Gloria

Delivering her retirement speech
Photo courtesy Gloria

Employee of the Year award ceremony
Photo courtesy Gloria

Motion Picture Medium and Live Performance

AFDA the South African School of  Motion Picture Medium and Live Performance is one of the leading film schools in the world.  With state-of-the-art campuses, AFDA teaches students to conceptualize, create and develop innovative products and commodities for the local and international market.

Students are encouraged to promote themselves as the cultural entrepreneurs of the future and to build profitable and sustainable careers in the entertainment industry.  More than 90% of AFDA's honors alumni are employed in their chosen field of specialization and they have reinvigorated industries with their talents.

AFDA trains graduates to contribute to the world of entertainment.  With campuses in Johannesburg and Cape Town, AFDA continually strives to renew their commitment in facilitating the development of skills to deal with the rigors of a fast-expanding and ever-changing entertainment industry.  AFDA's track record speaks for itself!

www.afda.co.za

http://www.afda.co.za/international-campus

Brandkos van Bhutan

My liefde-lysie is oneindig lank, maar as ek moet uitsonder, pryk mense, reis en kos heel bo-aan.   Die mensdom lê my baie na aan die hart.  Mense met weemoed en wanhoop, mense wat honger en dors na wie weet wat ookal.  Mense wat van hoogtes wil afspring oor hulle nie meer kan of wil voortswoeg nie.  Ou mense, siek mense, sterwendes, swanger dertienjariges, prostitute, padlopers en gehawendes.  Mense wat in gutters en onder sinkplate woon en mense wat elke dag die bottel of die spuitnaald nodig het om te oorleef.  Die wat my ken weet ek kruip graag in gate, hole en plakkerskampe in.  Ek dwaal op die afdraai- en pothole paaie.  Ek bedel vir die armes en omhels die boemelaars. 

Die lang pad tussen nêrens en êrens neem my met 'n ompad na die juwele van ons pragtige land.  Maar hierdie blog gaan nie oor my liefde vir reis, my land en/of die mense wat my pad kruis nie.  Nee dit gaan vandag oor my achilleshiel, kos!  Vreemde kos, etniese kos, kos wat ongemaklik voel op die Afrikaner tong en onbekend op die boere-volk oor.  Soos baie ander, lees hierdie vrou ook kosboeke eerder as die Ena Murray's en die Wilbur Smith's.

Laat ek dit baie duidelik stel, kosmaak soos in brêkfis vir vol fiemies kinders, middag-ete vir die tuinman en aandete vir pa en kroos staan my nie aan nie.  Dit bied geen uitdaging nie, want pa eet net rys, vleis en aartappels volgens sy ouma se resep en boet is op 'n Spur vleis-dieet.  Sus lewe van komkommers, ryskoekies en groen tee.  Hoe, vra ek jou, bly mens staande in die kombuis met so 'n uiteenlopende groep eters.

My kosreis, met behulp van boeke, mense en die kuber, neem my na vreemde lande.  Lande waar ek kennisse, vriende en selfs familie het.  Wie in Suid Afrika het deesdae nie meer familie iewers buite ons grense nie.  Mense wat moes trek oor die land te beklemmend geword het en oor baie ander redes.  Maar ek gaan nie vandag oor daardie mense praat nie.  Vandag wil ek vertel van my vriendin in Bhutan en hul liefde vir rissies.

Bhutan, Land of the Thunder Dragon, die piepklein, gelukkige landjie, versteek in en omring deur die magtige Himalayas, word regeer deur sy jong Koning Jigme Khesar Namgyel Wangchuck met sy pragtige Koningin, Jetsun Pema aan sy sy. Bhutan is nooit gekolonialiseer nie en sy inwoners is baie trots daarop.  Invloede van buite word nie maklik toegelaat nie.  Die meeste van die inwoners dra daagliks die nasionale drag, die kira vir vroue en die gko vir die manne, en almal drink botter-tee (Su Ja)  om warm te bly.

Ugyen, my paper friend, soos ons mekaar noem, en haar gesin, woon in Thimpu, die hoofstad van Bhutan.  Die enigste stad ter wêreld waar die verkeer nie deur verkeersligte beheer word nie, maar deur die plaaslike polisie met hul unieke handgebare.

Ugyen is ‘n ingenieur.  Sy bou paaie en brue en probeer lewe as Christen in ‘n land waar 99.9% van die bevolking Boedhiste is.  Alhoewel sy volhou dat die Christen God die een is wat sy nou wil dien, hunker sy terug na haar prayer flags-, kleurvolle shrines- en monastery dae.  Ek vermoed sy gaan nie lank as Christen staande bly nie.

Ons ken mekaar al jare en ruil ons land-stories, gesinsgeraamtes en kombuis-lekkertes met mekaar.  Sy het my bekendgestel aan onder andere, hul nasionale gereg, ema datshi, ‘n rissie-en-kaasbredie.  Ema datshi is weliswaar te warm vir die Afrikaanse tong, maar met 'n bietjie verbeelding en minder rissies bly dit ‘n gereg wat elke rissie- en kaasliefhebber ten minste een maal moet probeer.

Natuurlik is yakkaas nie beskikbaar in ons land nie, maar so deur die proe- en proefproses het ek gevind dat Deense Feta net so goed werk.  Hier is dus my aangepaste Afrikaanse weergawe van ema datshi.    Ema datshi word tradisioneel met rooi rys bedien.  Bykans onbekombaar in ons land, alhoewel ek dit tog al op ‘n rak of twee raakgeloop het.  Bruinrys of gewone langkorrel witrys werk goed as plaasvervanger.

Bestandele:
200 tot 250g groen rissies in lang repe gesny.  Verminder as jy nie kans sien vir al die hitte nie en verwyder maar meeste van die pitjies.

250ml water

1 groot ui fyn gekap

2  groot, ryp tamaties skilletjies verwyder en opgekap

1  groot aartappel in blokkies gesny

250g Deense Feta ook in blokke gesny – nie te klein nie

5 huisies knoffel fyn gekap

'n handvol koljander gekap

 2 eetl. kook-olie (nie olyf nie)
‘n Handvol ekstra wit harde of semi-harde kaas gerasper  (Cheddar, Emmethal, Bokmelk, Gruyer)

Gaar rys van jou keuse

Metode:

Braai uie en rissies liggies in olie.  Moenie verbruin nie. 

Voeg tamaties, knoffel en aartappel by en braai vir nog n paar minute.

Voeg water by en kook vir 10 minute.  Meeste water moet wegkook.

Voeg kaas by en prut saggies vir n minuut of twee.

Voeg gekapte koljander en die handvol gerasperde kaas by, plaas deksel op en skakel plaat af. 

Bedien met rys.

Bogenoemde dis is net vir die wat die hitte van 'n rissie kan vat.  Ek aanvaar geen verantwoordelikheid vir enige ongevalle nie.

Die manne in Ugyen se lewe.
Foto vergunning Ugyen.

Ugyen en haar gesin reg vir skool en werk.
Foto vergunning Ugyen

Koning en Koningin van Bhutan
Foto vergunning Imgur

Verkeerpolisie Thimpu
Foto vergunnign Imgur

Log Jay Gay.