I was raised in a very English South African environment. In my teens we moved to the heart of Afrikaans-speaking suburban life: the Durbanville winelands. Ever since then I have been a tourist in my home town with an unending fascination and a familiarity with this comforting community. Afrikaans and food go hand in hand with my nostalgia of the culture, and the type of cook who embodies the traditions of Afrikaans food-making is Errieda du Toit. As a divine stroke of luck, when I met and fell in love with the love of my life, he brought with him a glorious group of his closest friends, a team of talents and deep hearts. Errieda is one of these.
She is a warm-hearted and feisty lady of many talents. Two of her most well known are her perfect renditions of Afrikaans classics as well as her twists on them, and her way with words. Her Afrikaans food writing has an ability to make the reader salivate automatically as the appropriate food words are pronounced quite gutterally using lots of unctuous sounds, rolling rrrrs and smacking of tongues. Listening to her talk about food and its life cycle in this way is akin to watching an Italian opera.
The celebration of the release of her new book took place in a furniture store filled with antiques and typical household goods from bygone eras of the Afrikaans community – a tribute to the humble working Afrikaans kitchen. Closest friends, family and loved ones contributing to the book, and her life, enjoyed dishes cooked from her book around big tables, candle light, local wines and good conversations.