Tshidzimba, dikgoba and morogo wa thepe – eat South African, eat healthy with Eat Ting
Eat Ting: Lose Weight, Gain Health, Find Yourself, by dietitian Mpho Tshukudu and food anthropologist Anna Trapido, was recently featured in the City Press.
According to the article, the book is “encouraging South Africans to get back to eating nutritional, traditional African food”.
From gluten-free sorghum flapjacks to salads featuring low-GI, ancient grains, Eat Ting is all about great-tasting South African superfoods.
In the article, Grethe Koen looks at “Poverty food” and the effects of apartheid on the South African diet.
There are many powerful ideas in Mpho Tshukudu and Anna Trapido’s new cooking and nutrition book, Eat Ting, but the quote that best sums up the ethos of this beautifully worded and photographed manual is this: “Since we are what we eat, if we ignore taste preferences and familial food fondness, we become someone else. Essentially, the existing diet books serve up the idea that Africans need to change who they are to lose weight and gain health. This is nonsense.”
Eat Ting is the book we’ve always needed – a book that recognises black South African realities and actively promotes those beneficial foods we’ve been told we should no longer eat.
Dishes that your grandmother used to make, like slowly cooked tripe, offal and chicken feet. Low-GI legumes like tshidzimba (samp, sugar beans and peanuts) and dikgoba (cow beans and sorghum). Vegetables like morogo, wa thepe and amakhowe mushrooms. And, of course, ting (fermented sorghum porridge).