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The Sub

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The submarine sandwich (or simply “sub”) is a long, cylindrical sandwich filled with meats, cheeses, vegetables, and condiments, served on a soft Italian-style roll. Its name comes from the roll’s resemblance to a submarine. The sandwich itself grew out of Italian-American communities in the northeastern United States in the late 19th and early 20th centuries. Italian immigrants brought recipes for long rolls stuffed with cold cuts, cheese, lettuce, tomatoes, onions, peppers, oil, and vinegar. These portable, hearty meals became popular with workers. Several places claim the “sub” name: One strong early story points to Dominic Conti, an Italian immigrant who ran a grocery store in Paterson, New Jersey, around 1910. Family lore says he started calling his sandwiches “submarine rolls” after seeing a recovered early submarine (the Fenian Ram) on display in a local museum. Print advertisements for “submarine sandwiches” appear as early as 1931 in the Paterson Evening News, and by 1940...
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Kitke

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A TASTE OF JEWISH HERITAGE AND SOUTH AFRICAN HISTORY That beautiful, golden-brown, braided loaf of bread that many South Africans know and love has a fascinating story behind it! Kitke is a soft, slightly sweet, golden bread enriched with eggs and traditionally plaited before baking. Outside South Africa, it is generally known as challah (pronounced hall-ah), a traditional Jewish bread associated with Shabbat, the Jewish Sabbath, and religious festivals. Its braided shape makes it instantly recognisable, while its soft texture and delicious crust make it perfect for sharing around the family table. Whether enjoyed fresh, sliced and buttered, or served alongside a meal, kitke is a real treat! Although kitke has become part of South Africa's food culture, its roots lie in the Jewish communities of Eastern Europe, particularly Lithuania. During the late 19th and early 20th centuries, many Jewish immigrants, especially those known as Litvaks (Jews of Lithuanian heritage), sett...
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The flower of salt

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Fleur de sel, literally “flower of salt,” is one of those ingredients that feels both humble and luxurious at the same time. It forms as delicate, flaky crystals on the surface of seawater when conditions are just right—warm sun, gentle wind, and a careful human hand to harvest it. Traditionally collected from salt ponds along the coast of France, especially in regions like Guérande, fleur de sel is skimmed from the top before it sinks, which is why it’s rarer and more prized than ordinary sea salt. What makes fleur de sel special isn’t just where it comes from, but how it behaves. The crystals are light, irregular, and slightly moist, giving them a soft crunch that dissolves slowly on the tongue. Because it isn’t heavily processed or refined, it retains trace minerals from the sea, contributing to a clean, briny flavor that’s subtle rather than sharp. This makes it less about salting food aggressively and more about enhancing what’s already there. In the kitchen, fleur de sel is best ...
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Donkey Milk

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Donkey milk has been around for thousands of years, and people have always thought of it as something special. Cleopatra supposedly bathed in it to keep her skin soft, and in ancient Greece and Rome , it was often recommended for health and digestion.  Even in the 1800s, some European hospitals used donkey milk to feed babies who could not tolerate other milk because it is so gentle and similar to human breast milk. Nutrionally donkey milk is naturally light, easy to digest, and packed with goodness.  It has high-quality proteins, vitamins, minerals, and natural antibacterial enzymes like lactoferrin and lysozyme .  These make it great for immunity, gut health, and even skin care. Many people who can't handle cow's milk find donkey milk a much friendlier option. Today it is still considered a premium ingredient, used in skincare, supplements, and even speciality cheeses .  It is not produced in large quantities. Donkeys give very little milk, but their long histo...
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Nature's richest dairy secret.

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  Sheep's milk, though less commonly consumed than cows' or goats' milk, has a long and rich history in human nutrition.  For centuries, it has been a staple in Mediterranean, Middle Eastern and certain European cultures, prized for both its flavour and its exceptional nutritional value.  Today, consumers are becoming more health-conscious and increasingly curious about traditional foods, sheep's milk and it byproducts are regaining popularity worldwide. Sheep were among the first animals domesticated for agricultural use, providing early societies not only with wool and meat but also with milk.  Traditional shepherding communities relied heavily on sheep/s milk because ewes thrive in rugged terrain unsuited to cattle.  Well-known foods such as Roquefort (France), Pecorino Romano (Italy), Manchego (Spain) and labneh (Middle East) are rooted in centuries-old sheep milk traditions.  These products were historically valued not only for their taste but also for...
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Turning Amazi Into Creamy Maas

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TikTok is full of quirky, fun, and sometimes surprisingly educational food trends — and the latest one that’s making waves involves amazi, the Zulu and Xhosa word for water, but in this context, it refers to the liquid in fermented milk. Users on the platform have discovered a simple trick: drain the liquid from amazi and you’re left with a creamy, cottage cheese-like treat. This isn’t just a TikTok hack — it’s rooted in traditional African cuisine, specifically in the making of maas. Maas is a fermented milk product, popular across South Africa. It has a thick, creamy texture, somewhat like yogurt or cottage cheese.  It’s tangy, slightly sour, and naturally rich in probiotics, making it both tasty and good for digestion. For generations, it has been a staple in South African households, often eaten for breakfast, as a snack, or alongside traditional dishes. TikTok users are now recreating this at home by draining the liquid from amazi to get that perfect, creamy texture without ne...
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Taste of the Mediterranean

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 🍊 Sicilian Blood Oranges grow on the sun-kissed slopes of Mount Etna. They  are famous for their vibrant red flesh, bold citrus flavor, and exceptional health benefits. Their rich color comes from anthocyanins, powerful antioxidants rarely found in other citrus. These oranges thrive in Sicily’s unique climate—warm days and cool nights—which brings out their sweet, tangy flavor. 🍊 What Makes Them Special? Different varieties to choose from: • Tarocco – Sweet and mild • Moro – Bold and rich in color • Sanguinello – Juicy with intense flavor They are packed with goodness: • High in Vitamin C • Rich in antioxidants (anthocyanins) • Supports heart & immune system  Certified as a PGI (Protected Geographical Indication) product—authentic and unique to the region 🥗 How to Enjoy • Freshly squeezed juice • Zesty salads with mint & fennel • Sorbets, marmalades & desserts • Vibrant cocktail mixers Taste the Tradition More than just fruit, Sicilian blood oranges are a ...
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