HOLY BOWL: The Power of Porridge

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Good Friday eating is not only about hot cross buns. In South Africa porridge also plays a part.

The author supports Act4Hunger from the ACT Foundation who provide vegan food to appease hunger in KZN and across the world. Please support themThe South African public holiday schedule, past and present, makes provision for several key Christian holy days but not the spiritually significant dates of any other religions. The fight for fair allocation of the limited number of possible public holidays is ongoing.

Kiru Naidoo recalls: “When I was a kid, Chatsworth would shut down on Good Friday. We would wake up early to a breakfast of black tea and hot cross buns and then dress up – I remember my mother in a silk sari with flowers in her hair – and head to the buses. On that day all the buses went to the temple at Isipingo. When you got there it was a huge community event. There were people who fed devotees as an act of charity, others who set up stalls and hawkers too.

It is not only the date that is South African specific. The porridge offered to the Divine Mother is also infused with Mzansi magic. In India and elsewhere in the Indian diaspora soured rice or ragi millet porridge is served but in South Africa ferments are made from maize. The switch from rice and ragi to maize came about because the former were rare and expensive in the new environment. Ronnie Govender, author ofobserves: “You were something of a big shot if you had rice served in your house.

 

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