Posted on 21 July 2018 by Makhosi Mahlangu
I am so grateful for meeting my brothers and sisters from Sudan. I am heavily indebted to your generosity and knowledge. I have learnt so much about the Sudanese cuisine and the various preparation methods for their dishes. I have had the privilege to taste the finest dishes from these fine people. From the spices to the flatbreads to the meats and to the coffee, I am always in a culinary class in their presence. I used to think we had a diversity of foods in South African but was wrong. These guys are a culinary evolution of African food science. The fact that their dishes are inspired by both Arabic and African notes makes the dishes an evolution to the tongue. It is unfortunate that as people from Southern Africa we have often misled ourselves into thinking we are the best in food dishes. Our dishes are sometimes bland with very little or often no pizzazz. We know very little about spices, cheese and coffee. In some countries in Southern Africa, we are still fascinated by Instant coffee and cheddar cheese which are on the losing end of the gastronomic barometer. The Sudanese are able to ferment, roast and brew their own coffees. We are still miles away from such trends. A common Swahili proverb says ‘Where there are experts there will be no lack of learners’, I am showily that learner and am heavily indebted to these great individuals. I would like to say thank you to
Elkhidir Abdelrahman, Krm Leo, Mahasin Jenzeer, Ahmed Altaher and Abd Elhakam Ismaeil Hakam. THOSE WHO ARE AT ONE REGARDING FOOD ARE AT ONE IN LIFE. We have to drive the new African food markets which will focus on local resource management and the development and discovery of new cuisines using the two basics of food processing that is heat and fermentation.