The Season is in

Vhuluvha {Pumpkin flowers}

Morogo At Keiskammashoek Eastern Cape

NTABA KA NDODA HERITAGE FESTIVAL
PROGRAMME FOR 2011 FESTIVAL Taking place at Ntaba ka Ndoda, Rabula village, Keiskammahoek. From King William's Town take R63 towards Alice. After 21km from King William’s Town (just after Dimbaza), turn right to R352 to Keiskammahoek. Proceed for another 5km starting with a downhill and then an uphill through houses first and them a forest. At the end of the uphill/forest, turn left to 5km dirt road to Ntaba ka Ndoda (turn left before first house – white hexagon with red roof tiles).
DAY ONE – 23 September 2011(Friday)

08h00 to 10h00: Transport leaves different villages

08h00 to 10h00: Arrival and welcome (coffee and tea to be served)

10h30 to 11h30: Cleansing Ceremony & paying homage to Maqoma grave

11h30 to 12h00: Opening of Festival (speeches), introduction of programme & exhibitions

12h00 to 18h00: Exhibitions: Amathole Museum, Rhodes Music, Mayekiso Arts & Crafts
Outside music (Maskande, choral, isicathamiya) – DJ Headman
Izidlo zakwaNtu – Thato Komape (morogo, bread & rostile competition)

12h00 to 14h00: Writing workshop – Tanya Chan-Sam
Cricket and other field games for children
Board games (draughts, darts, chess, etc.)
Traditional fashion show

14h30 to 18h00: Iikwayala nemibongo (Choir competition & poetry) – Local choirs, Welile Shasha, Prince
Shapiro, Zwesh Fikush nezinye iimbongi
Amabali (story telling) - Funani Ntontela & Upstart Youth

DAY TWO – 24 September 2011 (Saturday)

08h00 to 10h00: Transport leaves different villages

08h00 to 10h00: Arrival and welcome
Horse racing & awards ceremony

10h00 to 18h00: Exhibitions: Amathole Museum, Rhodes Music, Mayekiso Arts & Crafts
Outside music (Maskande, choral, isicathamiya) – DJ Headman
Izidlo zakwaNtu – Thato Komape (morogo, bread & rostile competition)
Cricket and other field games for children
Board games (draughts, darts, chess, etc.)
Traditional fashion show

14h00 to 17h00 Nomakhisimisi (Mpondo Comedian)
Imibongo (poetry) – Welile Shasha, Prince Shapiro, Zwesh Fikush nezinye iimbongi Amabali - Funani Ntontela, Russel Kaschula, Upstart Youth, Hluma Zakaza
Sporting activities – soccer & netball (semi-finals)

DAY THREE – 25 September 2011 (Sunday)

11h00 – 14h00 Local heritage visit for guests

14h00 to 18h00 Sporting activities – soccer & netball (semi-finals)
Amabhaso (prizes)
Closure

Picking fire wood in preparation to cook

picture by Prince Shapiro

morogo: Lerotse le Lephotsi

morogo: Lerotse le Lephotsi: the melon like fruit is used to cook a traditional soft porridge called topi/semphemphe, leaves of lerotse are eaten as morogo and the name ...

Lerotse le Lephotsi

the melon like fruit is used to cook a traditional soft porridge called topi/semphemphe, leaves of lerotse are eaten as morogo and the name of its morogo is motshatsha(pronuonced mochacha). the fruit is not so pupoular in the garden as it may not fully develop or grow big. in a place of it you can use the sweet pumpkin which is much easier because you dont have to add sugar to your soft porridge while cooking it. this dish made out this pair mouth watering

Topi/ semphemphe

Rural cooking

rural cooking with big duty pots look out for this.

Morogo wa Nkaka (Xhitshonga)

Cacana Maputo

Tshupi

Tshupi is tshonga porridge dish. its a blend of mealie meal and pumpkin. The pumpkin leaves morogo cooked with ground nuts its a perfect marriage when eaten with this pap, it gives you a sweet and salty taste to your taste buds. this is salavating just writing about it very delicious , my suspicion is that it looks like a porridge that we used to eat in limpopo called semphemphe which is also a combination of pumpkin and miellie meal. i ate semphemphe long time back and i cant really remember much but that it had the same colour as this and it was eaten as pap.you can

expect new dishes like this at this years Artlogic's food, wine,design fair in November. morogo is cooking fresh dishes and exciting menus

Ting Ya Mabele

subtle sour taste to it. ting is a healthy brown porridge option to the white one with a slighlty soft texture to it.ting has been famously cooked and eaten in funerals. Back in the days at the funeral the food were cooked to suit the mood of bereaved family. this was a crazy idea that made women involved in cooking funeral food to cook bad, people started coming with stories that food from the funeral actually made them sick and the cabbage would be badly chopped and cooked that after eating it at a funeral you wouldnt want to ever see it again. Ting became famous from there and if it wasnt cooked people attending the funeral will ask what sort of a funeral  this is, without Ting.  depending on people cooking it, it can be very nice and mildley cooked or very soar that people wouldnt even eat it. I hated ting when i was growing up i ate it at my uncles funeral and when i was still small a lady amongst women who were cooking served it to me and my cousins with cold dry tribe no gravy no nothing. Today things have changed and its cooked in all sorts of events , it makes sense though because it adds a unigue colour and variety in food range that are being served. i ate it over the weekend at a wedding and it never dispappointed i had to go for a second serving.

NYOBA

You have to love language> In joburg the word nyoba to other people is vulgar and Nyoba is a Sepedi word for identity of this bulb.within Limpopo there are clans of sepedi speaking people whom differ slightly from the other with the tongue. within these groups of Pedi its called ntswe. in Xitshonga its called matimba which also sounds like a word that refers to shit in other indiginous languages. To Nyoba in Xhosa means to bribe. i'm in love with the colours found in language which can shift a word to become else that you never thought of. Nyoba to other people means to sleep with a girl. education in each other's language will help us deal with words properly allowing us to question when a certain word is mentioned if it means what you think it is or something else perhas. Any way Lehlabula its a very exiting time for everyone who worked long hours in their farms daily to secure food for their family. Nyoba is amongst the food found in mashimong during this time of the year . Nyoba and Sugar cane are from the same family. Sugar cane has high volume of sugar and its bigger in size compared to nyoba. Sugar gives us energy after all , the brilliant thing about this is that the sugar is all natural it wouldnt harm you as much as the artificial sugar does. This is good for you.

The most killer

The biggest problem encounted with us is that we dont have enough people if not at all to write about our heritage things and about  us. We have to write about everything so the future generation can have a better closure on what we used to have around should we happen to lose some of the things that we have now. we need to be writers more than anything you can still have your job if you are that afraid. This is what drives me to finish writting morogo book. lets write about us shame has put us down for a long time we have to came out and allow the world to see us for what we really are and not what we have copied and took over whats theirs made it our own. How would this make us any different and unique. Lets write :)

Food for the poor

Morogo will be up there with the "so called classy food" . I will be sure to commercialize this food it will be accepted and eaten as if it was never secret food that people felt so much shame over it. It has been rejected alot simply because its not good enough and maybe misunderstood alot .there are people who dont want to find themselves caught eating Morogo because they have shut it out of their lives for good because they grew up eating alot of it and i think thus the reason why the food its misunderstood because it wa forced on them. Today i present you with a chance to taste the different tastes and kinds it comes with and enjoy the food for what it has always been and not to eat it because one was hungry and had nothing to eat or not choice but to eat morogo. This is our indiginous food and should be held in the same high places as all foreign food and fit in to our lifestyles. Morogo rocks:)

byala bya sesotho

i'm being  taught how to make sorghum beer. this is day 2 of the brewery process that take 5full days to make and give it an alcohol effect . no chemicals used 100%  natural ingrediences

morogo dishes

Dinawa (beans) cacana mozabique morogo
Bogobe(poridge) Dipotata (sweet potatoes) delele