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Thursday
Dec192013

christmas cakes

Puza Mandla fruit cake

It is a curious struggle to be on the right side of history.  Someone once mentioned that if everyone in France who said after the war they were in the Resistance actually had been, the war would have been much shorter.  
Something like this is happening in South Africa: evidently almost everyone was a Mandela supporter, for decades, even during apartheid.  Had that actually been true, he wouldn't have been on Robben Island for 27 years.  

The Robben Island Christmas Cake Story: depending on the source, either Mrs Brand, the wife of a warden on the political prisoner's wing, made a cake for the political prisoners each Christmas from 1985, continuing even when they all were in parliament, or Laloo Chiba, a fellow detainee, made the cake from 1978 on.  

Now, this recipe is structurally unlike anything I've ever encountered, ever.  I need a chemist to tell me how it works: a bread pudding (bread torn up, sprinkled with currants and cocoa powder) made in a round biscuit tin, but instead of eggs and milk to make it all stick together, you use puzamandla.  Puzamandla is drink made of sorghum, corn meal and yeast, so it is fermented, like sourdough starter or injera.  It was part of the Robben Island food rations, but in a very weak version.  Anyway, you pour puzamandla over the bread and raisins, let it sit 6 hours then put a plate on the top and a brick on the plate to press it all down for another 6 hours.  It isn't cooked.  It was a terrific treat.  

And for those of you who watch cooking programs, make sense of this, the new South Africa: 

Anel Poltgieter has messed around with the recipe a bit, baking a bread pudding.  But the real recipe is Laloo Chiba's from Anna Trapido's 2009 gastro-political biography, Hunger for Freedom.

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