A special meal would not be complete without Ma Inez’s chicken pie, a recipe passed down and held dear; an ordinary pie filled with symbolism.
The older I get, the more nostalgic I become. Today I am thinking about those highly desirable boxes of Crayola crayons in 64 colours we were lucky to get when we were children. With the sharpener. The soft shades of cornflower and periwinkle; the subtle difference between yellow green and green yellow; the range between blue, violet and blue violet, red orange and orange red. I’m beginning to think maybe they were having a laugh there in the crayon factory.
My motives were both pure and selfish. I’ve known the Du Toits for many years; more recently Errieda’s television work –– has brought her prominently into my life, for various food stories. She is incredibly generous with her time and expertise, and kind. There could not have been a better choice for the Duty Of Care role for– a house mother to the contestants – and Du Toit was also a content creator for the show.
Ma Inez Espost would always make something significant for each family member, something they enjoyed. But whether it was a birthday or Christmas or a Sunday get-together, if it didn’t have that chicken pie on the table, somehow it was not quite as celebratory. One day, the chicken pie didn’t taste as it should. “I knew this wasn’t my mom’s. I expected it to taste like every Sunday, and it didn’t. Not that it wasn’t pleasant but it was not quite right,” she said.“It dawned on me then, and I started noticing she no longer cooked it herself. It was something sacred for me, and I realised I had to face that I am the custodian of these things and try to find out what I can. I called her and asked her for the.
, or pumpkin puffs. The liberal dusting with cinnamon sugar defines the fritters for the South African palate, and in the 1970s they caught on as a dessert and not only a side dish at the main meal. Personally I love the incongruous sweetness alongside savoury dishes. I also like pineapple on pizza, fight me.
Side dishes besides the pumpkin fritters were stewed fruit which had been soaked in port and rooibos overnight , beetroot salad with candy-striped sour cream dressing, and mustard dressing, and one more thing extremely close to Du Toit’s heart: heer bone, or herenbone, from the Sandveld district on the West Coast, the only place they grow, in inhospitable sandy soil. They’re poisonous when they are raw , so they need to be cooked twice, in different water.
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