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Mother’s Day: How They Celebrate It in South Africa


South Africans celebrate their mothers on the second Sunday of May.

South Africans celebrate their mothers on the second Sunday of May, much like in the U.S. (though it used to be celebrated on the fourth Sunday of May like the U.K. of which it is a former colony).

People of South Africa celebrate Mother's Day in its true spirit by acknowledging the importance of mothers in their lives and thanking them profusely for all their love and care. People also gift flowers and cards to their mother as an expression of their heartfelt feeling of gratitude and affection.

The most commonly used flowers on Mother’s Day is the traditional carnation. People wear red or pink carnation for the mothers who are living while white carnation is used as a symbol of mothers who are dead.

The holiday is generally celebrated with a focus on homemade gifts and cards, particularly by younger children, while older ones usually prepare a meal for their mothers and sometimes buy small gifts. As an extension, the holiday also celebrates grandmothers, aunts, and all women who have maternal roles in the family or society.

From Mother’s Day menus and party ideas to the best cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Mother’s Day Recipes & Menus Page.


South African Mixed Grill | #Braai | How to make Garlic Bread Recipe | South African Braai | #ASMR |

24 September is Heritage day in South Africa. A day to celebrate your culture and heritage. What a better way to celebrate the day, than to braai an assortment of meats. A South African Mixed Grill!
BOEREWORS! Lekker LAMB chops! PORK belly rashers! T-BONE!
A freshly baked pull-apart Garlic bread is the perfect side dish for this classic.
Enjoy!

Meat
∙ Lamb chops
∙ Pork rashers
∙ T-bone
∙ Boerewors

Braai spice
∙ 2 tablespoons salt
∙ 2 tablespoons black pepper
∙ 1 tablespoon garlic powder
∙ ¼ teaspoon cayenne
∙ ½ tablespoon sugar
∙ 1 tablespoon paprika
∙ 2 teaspoons coriander

Garlic bread – Doubling the recipe gives better results.
∙ 1½ cups white bread flour
∙ ½ cup of water
∙ 5 grams instant yeast
∙ 1½ tablespoons butter
∙ ½ tablespoon sugar

Garlic bread spread
∙ 125 grams of butter
∙ 2 tablespoons minced garlic
∙ 1 tablespoon fresh parsley
∙ 1 cup freshly grated mozzarella cheese
∙ 1 tablespoon braai spice

∙ 2 eggs, sunnyside up
∙ Onions, caramelized

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BONUS! START A FIRE, START A MOVEMENT

This Heritage Day - Start a fire, Start a movement. Celebrate our country's rich natural heritage and help save the Southern white rhino. And stand to win the experience of a lifetime for you and three friends meeting over 300 rhinos face-to-face. Plus, four-nights at Rockwood Conservation’s 5-star luxury lodge

Visit the competition page to find out more. Megamaster Supports Rhino Conservation To Celebrate Heritage Day.
With Megamaster’s Rhino Ball Eco-Firelighters we’re bringing braaiing, and wildlife conservation together, made better. We’re helping South Africans support rhino conservation by partnering with the ground-breaking Rockwood Conservation.
Rockwood is committed to saving the Southern white rhino with its unique approach called “aggressive conservation”. To date, they’ve had the highest success rate growing their rhino population to over 300 happy, healthy rhinos. It’s also where we source our special ingredient. Dung.


A 'Typical' Breakfast in . South Africa

Sawubona! And so it begins. Here's the first of the reports from SE's "culinary ambassadors," our "eats envoys." We figured it'd be nice to start with the first meal of the day from a nation much in the news lately. —AK

Centuries of European rule have left their mark on the "typical" South African breakfast. It's a tea-and-coffee culture, so breakfast is often a cup of something hot (with lots of sugar added) served alongside something bready. That can be a piece of toast with jam or cheese, a rusk (a thick and tooth-breakingly hard cookie), buttered bread, or even a hot dog bun.

The ubiquitous "English breakfast" is also quite popular—especially after a long night of watching World Cup at a local pub. Recover with eggs, bacon, sausage (sometimes the greasy local boerwors), sautéed mushrooms, broiled tomatoes, and baked beans. Though if you're looking for crisp American-style bacon, you won't find it here—it's almost always the fatty, floppy "back bacon." —Liz Hawthorne


Sharp [shahp] is often doubled up for effect (sharp sharp!) and means ‘goodbye’ or that everything is great.

Is it? [izzit] is an expression frequently used in conversation meaning ‘Is that so?’ or ‘Really?’.

Dop is slang for an alcoholic drink. It can also mean ‘to fail an exam’. For example, ‘Pour me a dop,’ or ‘I’m gonna dop that test’.

Jol [jawl] is a widely-used term for ‘club’, ‘party’ or to ‘have fun’. Eg. ‘We had a jol last night!’


One Wonderful Day in South Africa

I had never been to South Africa before. So when I arrived, I was flooded with impressions neither the airport at Johannesburg nor the airport at Cape Town, my final destination, is Nowhere Central instead, it is a place that resoundingly feels like Somewhere.

But I needed a few days of brain filter to get all that sorted out. On the 14-hour flight from New York, I was served a metaphor on a platter…and, at the time, it helped me to organize my thoughts about South Africa.

Do you know what day I arrived? I found out reading the local newspapers over the south Atlantic…

IT WAS NATIONAL BRAAI DAY…(also Heritage Day).

The beginnings of a great braai

What’s a BRAAI. Pronounced BRY, as in “try?”

Ah…you’ve never been to South Africa…like me! I’d tell you it’s the grilling of meat…but it is so much more than that.

Yes, South Africans of all types loving coming home to their braais every night, their grills, where they braai some meat, and have a braai. A braai could translate as “a barbecue” (unless you’re really particular about what “barbecue” means…there’s no slow cooking in a braai!)

But a braai involves lots of fast cooking…and slow enjoying. Of course, people all over the country may disagree about the details of a braai. At the great one I just went to, in posh wine country near Cape Town, they insisted that a braai must be cooked in an oil drum split vertically…

The oil drum split vertically

…but the newspapers in the run-up to National Braai Day are filled with Weber sales!

The winery folks also told me that to be a braai, the heat source must be wood…and they proceeded to haul out some fabulous old vines, which made a delicious fire.

But there’s those newspapers again, and the internet…where discussion of coals and even briquettes is rampant.

And we haven’t even touched what to put on the braai! If you want really basic, you may go with chicken, or the South African uncured sausage called boerwors. A recent poll, however, showed that lamb chops are the current favorite around the nation. Or…you could spend a little more, and pick up a hunk of great South African beef.

A delicious hunk of uncut strip steak just placed on the braai at Mulderbosch Winery in Stellenbosch, my long-time fave South African winery

Around Cape Town, they’re fond of fish–but, throughout the country if you’re really going innovative, you may grill up exotic animals, like eland, springbok, the whole African panoply.

My dear friends: it’s all Braai!

And this is where the metaphor comes in.

As you know, this has been a nation with a tragic past…and that goes back long before apartheid. But the tragedy deepened after many centuries of abuse by Europeans, when, in 1948, the election of the right-wing Afrikaner party led to laws that separated people of color from the rest of the population. We all know about the horrific second half of the 20th century in South Africa…and, thankfully, we all know about the victories of 1994, when, with the victory of the long-imprisoned Nelson Mandela in South Africa’s first democratic election, the apartheid walls came crashing down.

What we may not realize–what I didn’t realize–is that this 1994 turn-around, far from an event to be celebrated madly for mere weeks, or months–is celebrated madly every day in contemporary South Africa, by most South Africans. As you step off the plane, there is a wash of good feeling, of optimism, of excitement, of love for country. And who is registering these emotions? Everyone…and that means everyone. We Americans tend to think of our country as a “melting pot”…but the diversity and multiculturalism of South Africa is staggering, even to a New Yorker like me. Sure, there are right-wing radicals, and exclusive housing areas, and all the usual rot…but I have never seen a place where, to this extent, each person presents such a brilliant ethnographic puzzle…the backgrounds of South Africans are so rich, so diverse, so deliciously tangled, involving many indigenous tribes, many Africans from further North, Dutch, English, Portuguese, East Indians, the whole imperial web, and more. And the thing in South Africa is…they’re not the “other” people…they’re the people!

It doesn’t seem accidental that the Cape of Good Hope is in South Africa!

Visitors to the Cape of Good Hope on a blustery day…just two days after the end of winter.

And now…it’s braai time! And the great South African celebration of early spring!

In 2005, eleven years after The Big Transition, the South African government decided that the nation needed a day for national pride…a day when all South Africans, of all backgrounds, could celebrate together, in the ongoing spirit of ’94. They must have considered many a way to do this…but they opted for National Braai Day. Why? The feeling is that in this vastly diverse nation…the one activity that permeates every corner of society, that brings everyone together…is braaing! And so, every year the nation stops dead on Sept. 24–schools closed, banks closed, most workers with the day off–to celebrate South African unity through a barbecue. And I can tell you…among the many people I spoke with during my first day in South Africa…indigenous people, Dutch, English, East Indians, Middle Eastern people…there is unmitigated enthusiasm for National Braai Day, and what it means.

I had my braai at Mulderbosch winery in the Stellenbosch region…about 40 minutes driving from Cape Town. I have loved Mulderbosch Sauvignon Blanc for two decades, but a recent change of ownership–going into American hands! speak about diversity!–promises to make the wine even better. I ADORED at my braai the 2012 Mulderbosch rosé of Cabernet Sauvignon–one of the very best under-$10 values in the U.S.–but also loved wines from Mulderbosch’s sister labels, Fable and Yardstick.

Oh, there was a diverse group of wines, and a diverse group of people…but the Mulderbosch guys chose to feature just one fantastic piece of high-end beef:

The sliced beef from the braai

The emotions at this braai? Deep. Warm. Excited. Proud. Government decrees don’t usually get things this right.

Some of the only South Africans not cooking a braai today!

P.S. If you wish to explore the braai culture further, simply log on to: http://braai.com/

You will feel the pride of a South African…as you see the photo of Nelson Mandela in a kitchen apron!


Mother’s Day: How They Celebrate It in South Africa - Recipes

The culinary icon had a close, motherly relationship with many aspiring Black chefs over the years. They reflect on the enduring influence she had - and will continue to have - on them.

In her recent cookbook, Dorah Sitole: 40 Years of Iconic Food, launched mere months before her passing early in January, the chef and culinary writing expert begins with a reference to her birth on 24 September 1953. The day is also celebrated as Heritage Day in South Africa. It is a commemoration of the vast and intertwined cultures that comprise the country's populace, and serves as a touchstone for her opening chapter, titled My Roots, My Heritage. It is a fitting start to a book already hailed a classic, and an apt summation of Sitole's body of work over the past four decades, which has prioritised giving voice - and a joyous one at that - to a much-maligned African culinary heritage in South Africa.

Sitole condenses her life in food in the 256 pages of her autobiographical cookbook. She covers a tough few years in Charterston Location in Nigel, a childhood spent in Soweto, her later adult years spent chiefly in Bryanston, Johannesburg, as well as her criss-cross travels around the country, the continent and the world.

Sitole leveraged her talent and curiosity as South Africa's first Black food editor in 1987 for True Love magazine by featuring African food regularly. This was in contrast to the Western, British and Afrikaner food given priority in the local media landscape. She applied herself conscientiously to the task and, by 1999, had travelled to all nine provinces of South Africa and 19 countries across the African continent in search of popular indigenous recipes, learning how to translate these for her readers along the way.

Cooking from Cape To Cairo, published in 1999, was the culmination of this exploration. The book was updated with more products of Sitole's African travels in 2009. Until this point, no other South African Black writer had been granted a platform to share the African gastronomic experience in the manner in which Sitole did - be it delele (okra) and mopane worm stew or jollof rice and Ghanaian goat-meat soup served with fufu.

From the pages of glossy magazines and newsprint to television broadcasts and cookery shows, and even demonstrations in malls and cookery classes, Sitole shared her enthusiasm for African food with a pragmatic approach. She was never oblivious to the fact that food is expensive and that most of her devoted readers had to be conscious of its costs all the time. Sitole herself was familiar with these struggles. In 40 Years of Iconic Food, she documents being well acquainted with hunger during her earlier childhood years. So, with a flair for invention and adaptation marked by her grace and generosity, she sought to share food that many would be able to prepare.

The heartfelt tributes shared at her online memorial revealed a career built around community and an active stance in elevating and encouraging multiple generations of chefs, home cooks and culinary professionals as they climbed the ranks, side by side with her. It is fitting, therefore, that the title of "Mam", or mother, was used by her mentees, readers and colleagues when addressing Sitole over the years.

Warm as a mother's embrace

For food activist and chef Mokgadi Itsweng, Mam' Do, as she called Sitole, played the role of a mother figure, particularly as her own mother Pam died the year prior to them meeting. "I'd just returned from New York and started to work as a chef for Woolworths. Mam' Do recognised the passion in me. She gave me this warm hug, and automatically a bond was formed," she says.

Theirs was a close professional and personal relationship, with Itsweng praising Sitole's "presence, motherly love and nurturing, positive nature". Says Itsweng: "For the next 20 years, she connected me to so many people, to business opportunities and the world of food writing." Sitole encouraged her to use her media background to forge a career in food media, making it possible for Itsweng to create several niches in the industry. "Mam' Do was a grandmother to my son too," she adds.

Zola Nene, television chef and cookbook author, reflects on Sitole's warmth and affectionate nature. "I'd equate my relationship to her with that of a second mom. Every time I saw her, it felt like a reunion with a close family member. If we met, talked on the phone or emailed, she always made a point of telling me how proud she was of me, and of the new generation of Black female chefs who are doing amazing work."

Nene refers to Sitole as the community's "cheerleader, championing for us all", adding that no question was too mundane. "She was always willing to engage, even if she was answering the question for the 100th time. She had a way of making you feel so special."

Millennial chef and cookbook author Mogau Seshoene, of The Lazy Makoti fame, who first met Sitole in 2015 at a demonstration where they were both working, says they shared a mother-daughter relationship. "I used to think I was Mam's favourite, and then at her memorial I learned we all were," she says, adding that Sitole always made time to talk, give advice and listen. "She was generous and loving and always a phone call away."

Siba Mtongana, celebrity chef and restaurateur at the newly opened Siba, The Restaurant at the Table Bay Hotel in Cape Town, dates her relationship with Sitole back to her own editing days at Drum magazine. "From a work perspective, Mam' Dorah played an instrumental role in helping me to navigate tricky situations without raising too many eyebrows. On a personal level, she was very motherly and encouraging in terms of work and family," she says. Mtongana adds that Sitole always availed herself for catch-ups when she called. "I'd call and say, 'Hey, Mam'D, I'm in Johannesburg. Let's do this or that.' She was always keen."

Lessons for the future

"The lessons I've learned from Mam' D are infinite," Nene says. "She was the pioneer. I think without her there wouldn't be Zola Nene, there wouldn't be a lot of the young Black chefs that you see today." She echoes what seems to be the consensus that Sitole's work paved the way for Black food professionals, particularly in the media.

"Because of her, we can walk this path," Nene adds. "Imagine, back then [in the 1980s and 1990s] she was championing African food on such a huge scale. I think people do not realise how world-renowned Mam' D is, and this is probably because she always downplayed her influence." Nene calls Sitole's effort with Cape to Cairo "revolutionary" for both the scale of the work involved and the period in which she accomplished it.

For Afrikaans food historian and cookbook writer Errieda du Toit, Sitole's generosity inspired her own body of work. "When I started writing about food and tapping into my own food culture, Dorah was a role model in terms of instilling in me the importance of documenting South African food stories." Explaining that at the time local food writing was focused on what was happening in Europe, America and Britain, she says: "But through Dorah, I realised how varied and rich South African food is. This enriched my food life and the stories that I subsequently wrote."

Seshoene credits Sitole's "incredible humility" as one of the most significant influences on her. "When I asked her to host my cookbook launch, she never stopped saying how honoured she was. Imagine that, the great Dora Sithole!" Seshoene says. "I'll always remember her being unpretentious, kind and in love with the work she did."

Itsweng says Sitole was a good friend to many. "Mam' Do was my confidante. She'd advise me when I needed to rant. She had such a gentle view of the world."

Even with this view, in the workplace Sitole always firmly maintained her stance, says Mtongana. "She was firm in terms of what she wanted, and even in her advice. I remember there was a time where I had been headhunted to do Siba's Table [a cookery show aired on Food Network], and I was feeling overwhelmed and uncertain," she says. "Mam' D encouraged me to accept that I'd been called for such a platform and to stop feeling doubtful and fearful. She would tell you what you needed to hear firmly, but in a way that was lovely and reassuring."

Itsweng equates Sitole with America's Julia Child, who brought French cooking to the American housewife in the 1950s and to a broader audience over a lengthy career thereafter. "Mam' Do took the lead around the African food narrative in South Africa and showed it in a beautiful light. Her example really taught me to follow what I'm passionate about, to find my calling, my voice within the food industry," Itsweng says.

Sitole was a teacher who led by example, she adds. "I want us to remember how she served Africa to the world, and taught South Africans how to embrace African cuisine."

A rich legacy at the table

"I often mention the fact that Mam' Dorah was the first [established] Black food editor [in South Africa]," says Mtongana. "I think that's important because, for people like me, there were so few people that you could look up to who looked like you back then," she says. Additionally, Sitole stressed the importance of making more space for new talent.

"Diversity is important because it serves to welcome you in. Mam' D did this at a time when our food was not necessarily something that was celebrated, so I see her as the doyenne of African food. [and our food specifically]."

Referring to her as "the original influencer and celebrity chef", Mtongana recalls cooks attending Sitole's classes with flip files of her recipes collected from True Love and other magazines. "She means so much to her readers because she established herself over decades and became a trusted voice."


5 recipes (with videos) from South Africa’s celebrity chefs

With restaurants closed and fast food deliveries suspended, you&rsquore probably been cooking a lot more than usual. If you&rsquore running out of ideas or want to change things up, watch as five of South Africa&rsquos most well-known chefs share their favourite recipes - from haddock mac and cheese to chocolate fondant.

LUKE DALE ROBERTS&rsquo SMOKED FISH PARFAIT AND TUNA &ldquoBARIGOULE&rdquo SALAD
Roberts is an award-winning chef and founding owner of both The Test Kitchen and The Pot Luck Club. In this video tutorial, he talks you through a fresh take on a Nicoise salad, with the tuna prepared in a barigoule. It&rsquos a classic French cooking technique that is simple but bound to impress. He serves it with toasted bread and a smoked fish parfait: it&rsquos a healthy, flavourful weekend lunch. The recipe is simple but relatively involved, so it&rsquos great if you&rsquore looking for a little bit of a challenge and distraction.

SIBA MTONGANA&rsquoS SUNDAY ROAST LAMB
Mtongana is an award-winning freelance food writer, celebrity chef and food judge on Chopped South Africa. She&rsquoll show you how to prepare a succulent, meat-falling-off-the-bone roast lamb, infused with classic flavours of mint and garlic. She&rsquoll also guide you through making a tasty gravy and side dishes like stuffed butternut and chakalaka. It&rsquos a simple recipe and the oven does most of the work, so it&rsquos great if you don&rsquot want to spend all of Sunday morning in the kitchen.

DAVID HIGGS&rsquo HADDOCK MAC AND CHEESE
The slightly colder weather has us all craving comfort food, and David Higgs has a recipe to take a homely classic to new levels of flavour. The restaurateur, award-winning chef and cookbook author put up a video tutorial on Instagram, in which he adds a bit of zest to everyone&rsquos favourite dish, the good old mac and cheese. Learn how to poach haddock, make a perfect creamy white sauce, and add a sprinkle of blue cheese for extra flavour. It&rsquos quick and easy, and the kids will love it.

Lots of little tips. So pay attention. .

A post shared by David Higgs (@davidhiggschef) on Apr 6, 2020 at 4:54am PDT

LORNA MASEKO&rsquoS CREAMY CHICKEN LIVER AND MUSHROOM PASTA
You probably know international celebrity chef Lorna from Celebrity Masterchef SA and Top Chef SA Host. She&rsquos also the author of the cookbook &ldquoCelebrate&rdquo. This meal is ideal if you want to prepare something in a hurry (perfect for those days when you want something delicious but don&rsquot want to spend hours in the kitchen). It doesn't require too many ingredients either: the flavour comes from simple elements like peppers, mushrooms, beef stroganoff dry cook-in-sauce, and crushed chilies for a bit of bite.

BERTUS BASSON&rsquoS CHOCOLATE FONDANT
You may have seen Basson as a judge on Ultimate Braai Master. He was also named Eat Out&rsquos San Pellegrino and Acqua Panna Chef of the Year 2019. He will demonstrate that this dish of chocolatey goodness is easy enough to whip together while holding a toddler. He&rsquos been using this recipe for 20 years, and has finally shared it with the good people of Instagram Obviously, no meal is complete without dessert, and this one is great for special occasions. If you&rsquore planning a lockdown date, anniversary dinner, or other special celebration, this is a must-try.

GET THE INGREDIENTS DELIVERED TO YOUR DOOR
Many of these recipes use simple staple ingredients, a lot of which you likely already have in your cupboard. You may, however, need to stock up on fresh fish, meat, vegetables, dairy products, eggs, and chocolate. Luckily for you, you can get most of the ingredients you need delivered to your door. Check out our list of places in Cape Town that are delivering groceries and supplies during lockdown.

STAY UP TO DATE ON ALL THINGS CORONAVIRUS-RELATED
The situation is ever-changing and our team is committed to bringing you all the latest updates on COVID-19 in Cape Town. Stay up to date with what the lockdown means for you and check out our daily lockdown diaries. Find out which public facilities are closed and get notified when they reopen. Read about the governmental restrictions on liquor sales. Find out how you can support small businesses during these challenging times.

PLUS: YOU CAN STILL LIVE A LITTLE
You might have cancelled many plans, but there&rsquos still plenty to do to keep yourself entertained this weekend. Use this social distancing period to work on your cooking skills with our homely, classic Cape Town recipes. If you're a parent, try one of the many things to do with kids while in lockdown. Celebrate local female talent for a heartwarming cause with The Venus Project. Cook along with top Cape Town chefs and UCOOK&rsquos for Restaurants.


A copy of "Long Walk to Freedom," Nelson Mandela's autobiography. The country's first black president and anti-apartheid revolutionary spent 18 of his 27 years in prison on Robben Island in Table Bay. Visiting the island and its prison museum is a popular and informative outing for locals and visitors alike.

Use water sparingly. Cape Town is currently going through a severe drought and intense water restrictions are in place. Locals have been limited to using less than 50 litres a day. While the city is not likely to run out of water soon, luxuries like long showers and deep baths are out of the question.


Nestlé Celebrates South Africa’s Heritage.

Dineo (Moeketsi) Langa was the MC of the Media launch of the Nestle Hertitage Month Online Launch.

Over the years, Nestlé has invested through infrastructure development at our factories,

supported many community development initiatives as well as skills development projects

in South Africa. “90% of our products are made in South Africa and in fact, 100% of all the

milk that we use in our dairy culinary range is sourced from South African milk farmers.

Our combined local procurement spend in our South African-produced brands was over R1

billion in 2019,”added Tohlang.

Through this year’s #YourHeritageYourPride campaign, Nestlé intends to entrench its

commitment and partnerships by rejoicing in South Africa’s diversity, celebrating the culture

and the special moments that make us all proudly South African.

“While Nestlé is the biggest food company in the world, we are proud to have been a part

of South Africa’s heritage for more than a century,”said Zumi Njongwe, consumer

communication and marketing excellence director at Nestlé South Africa. “Across South

Africa, millions of people have taken us into their homes, and their hearts. They have

trusted us to help them wake up in the morning and make it through the day. In addition,

they have let us help them raise their families and uplift their spirits with our treats when

they are feeling low through our proudly South African food products,”added Njongwe.

NESTLÉ KITKAT

During Heritage Month, NESTLÉ KITKAT wants to encourage South Africans to have a

break, by breaking the tension and connecting with fellow South Africans through Chit

Chats with this much-loved chocolate brand. NESTLÉ KITKAT wants to inspire people to

pause and through a change in perspective, see an opportunity to find common ground, so

they can enjoy a moment together with a smile.

Through identified passion points music, fashion, language and food, we will create Chit

Chat moments that will break the tensions and bring people together. Keep an eye out for

updates on which influential South Africans will lead the ChitChat series!

NESCAFÉ RICOFFY

Over the past several months, South Africans were given the opportunity to design a

“Proudly Me” NESCAFÉ RICOFFY 750g Tin and see it come to life. South Africans voted

and the three winning designers will be revealed and their designs will be available in

In addition, despite a challenging 2020, we all have something to be grateful for. For this

reason, this Heritage Month, NESCAFÉ RICOFFY is encouraging South Africans to share

their special shared #MomentsofPride and celebrate the beautiful stories that inspire


Watch the video: 19. Talking and Listening Across Divides (January 2022).