Entries tagged with “KOO”.

In the 2018 Brandz study by Kantar Millward Brown it has created a list of ten most trusted South African brands, a list which includes mainly food products, the 75 year old KOO one of these and right at the top on Trust, and the very new online shopping brand Takealot.com, already ranked third.  None of the country’s largest value brands appear on the top trusted brand list.  (more…)

WhaleTalesTourism, Food, and Wine news headlines

*  It’s the start of Tourism Month, and Tourism Minister Derek Hanekom has advised South Africans to visit the sites that pay homage to the late Nelson Mandela at the launch of the month long focus on tourism, culminating in World Tourism Day on 27 September.  The theme this month is ‘Tourism Transforming Lives’.  Domestic Tourism is an important focus for our country, especially given the decrease in international tourists which can be expected due to the new Immigration Regulations.  A target of 18 million domestic tourists has been set for 2020.  The theme of World Tourism Day is ‘Tourism and Development in the Community’.

*   Coca Cola has won Grand Prix Awards for Overall Favourite Brand as well as Community Upliftment at the Sunday Times Top Brands Awards, as well as Favourite Soft-Drink Award.  Eskom received the ‘Green’ Grand Prix for preserving the environment, and Shoprite was named the top Grocery Store Award.  Other winning brands are Nokia, Tastic, KOO, Nike, KFC, and Ricoffy.

*   MasterChef SA Season 3 Finalist Sipho Mdlankomo has made headlines in the UK Telegraph, for her (more…)

I have written about Neil Stemmet, who is a restaurant curator, pop-up restaurant designer, and ‘sout + peper’ food blogger, but I have never seen his own written word.  I love the passion that he has put into his first just-published book ‘sout + peper erfeniskos’, of which the first run of 3000 has just been sold out, and how his personality comes through in his book.  It is a wonderful history of South African cooking, food culture, and food brands, and is more of a ‘storieboek’ than it is a recipe book.

Stemmet writes in his introduction that it is food writer Renate Coetzee’s book ‘Spys en Drank’ that inspired him when he first started cooking in his ‘kontrei-restaurant’ Le Must in Upington.  His book is a compilation of South African family recipes handed down to him by ‘tantes, my ouma, my ma’, and include those he discovered though his own research.  Stemmet defines ‘erfeniskos’ (heritage food) as food dating between the arrival of Jan van Riebeeck in 1652 and the ‘Seventies, an era pre-MSG, pre-TV dinners, and a time before ‘boerekos’ having become over-complicated. ‘Erfeniskos’ is also food that needs the minimum of spices, and all Neil has in his pantry is salt, white pepper, vinegar, cloves, cinnamon, nutmeg, aniseed, coriander, lemon juice, bay leaves, and sugar, which share the shelves with his basic ‘spens’ items of eggs, honey, Marmite, flour, and Worcester Sauce.  Stemmet also calls it ‘kuierkos en seënkos’, always shared with others and always blessed before eaten.

His ouma’s cooking inspired him, with its smells and kitchen sounds, like a concert hall, he writes.  Stemmet grew up in Robertson, and waxes lyrical about ouma’s home-made bread, farm butter, peach jam, and ‘moerkoffie’. He writes how it was ‘grênd’ to eat KOO (from the factory in Ashton close by) peas, and fruit with custard and cream on Sundays.

The photographs of brands and packs of days gone by evoke many happy memories: Robertson’s white pepper in a box, Carmién organic Rooibos tea, Royal baking powder, Tastic rice, Cartwrights curry powder, Mrs Ball’s chutney, Colman’s traditional hot English mustard powder in a tin, KOO fruit cocktail in syrup, SASKO cake flour, and Khoisan hand-harvested sea salt.

Recipes for traditional Afrikaans foods such as skilpadjies, rusks, Hertzoggies, and Smutskoekies, as well as staples such as chicken pie, bobotie in different styles, curry, oxtail, cakes and tarts, preserved fruit, lamb stew, marmalade, fruit punches, roast lamb, and many more are contained in the 300 page book.

Neil Stemmet, ‘sout + peper : erfeniskos‘. LAPA Uitgewers.  The book is to be translated into English for the next print run.  Tel 082 373 3837.  www.soutenpeper.com Twitter: @NeilStemmet

Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage