Page 119 - Through the eyes of an African chef

chapter eight
PRESERVES AND FERMENTED BEVERAGES
SURVIVAL TAUGHT OUR ANCESTORS WAYS TO PRESERVE FOOD FOR THE WINTER MONTHS AND THROUGH PERIODS OF DROUGHT. THEY PRACTISED AGE-OLD METHODS OF PRESERVING MEAT, VEGETABLES, HERBS, WILD PLANTS AND SEEDS.
THE RELATIONSHIP AFRICANS HAD WITH NATURE – FROM ANIMALS TO PLANTS – WAS ONE OF CO-EXISTENCE. MEAT WAS NOT EATEN AS HABITUALLY AS IT IS TODAY. IMFUYO (REARED ANIMALS) WERE KEPT AND CARED FOR. CHICKENS WERE SLAUGHTERED ON SPECIAL OCCASIONS OR WHEN A VISITOR/STRANGER FROM AFAR MADE THEIR WAY TO A HOMESTEAD. FOOD WASTAGE WAS CERTAINLY NOT THE NORM. PLANTS AND ANIMALS ALIKE WERE TREATED WITH RESPECT, AS A SYMBIOTIC RELATIONSHIP WITH NATURE WAS MAINTAINED. THIS INCLUDED MEDICINAL HERBS, WHICH WERE FORAGED AND USED EITHER FRESH OR DRIED.
BREWING AMAHEWU, A TRADITIONAL DRINK MADE FROM FERMENTING INSIMA/SORGHUM (MEALIE PORRIDGE), AND BEER WAS PART OF A HEALTHY EATING SYSTEM BECAUSE THEY WERE, AND STILL ARE, EXCELLENT FOR THE GUT.
GROWING UP TO LEARN THE NATURAL PROCESS OF BREWING ZULU BEER SOON BECAME SECOND NATURE TO ME: FROM BEING SENT TO THE SHOPS TO BUY MALT AND MAIZE, TO HELPING TO START THE FIRE; CLEANING UP IZINSIPHO EMVA KOKUVOVA (GRAINS SIFTED FROM THE BEER); UKUPHEKA NOKUBILISA UTSHWALA (HELPING TO START THE BEER AND COOKING THE MALT PORRIDGE) AND EVENTUALLY DOING THE WHOLE PROCESS ON MY OWN IN MY 20S. IT WAS A FORM OF COMING OF AGE.