Salt of the earth

Salt of the earth
Margot Janse uses a procession of uniquely African ingredients in The Tasting Room, from baobab to buchu. The most simple of all ingredients, salt, is no different.
Sourced from a mineral hot spring in the Lowveld known as Baleni it’s one of the last places in Southern Africa where non-mechanised salt production still takes places.
Every winter groups of local women hand-harvest small amounts for their own use as well as to supplement their income
The process is deeply rooted in the metaphysical, spurred on by the warm water, rising bubbles and sulphurous smell of the swamp. A spirit medium determines the day on which salt production will start. Then, salt-makers place offerings and libations at the foot of a dead leadwood tree on the edge of the swamp into which the spring flows.

Chef Margot Janse uses a procession of uniquely African ingredients in The Tasting Room, from baobab to buchu. The most simple of all ingredients, salt, is no different.

Sourced from a mineral hot spring in the Lowveld known as Baleni it’s one of the last places in Southern Africa where non-mechanised salt production still takes places. Every winter groups of local women hand-harvest small amounts for their own use as well as to supplement their income.

salt

The process is deeply rooted in the metaphysical, spurred on by the warm water, rising bubbles and sulphurous smell of the swamp. A spirit medium determines the day on which salt production will start. Then, salt-makers place offerings and libations at the foot of a dead leadwood tree on the edge of the swamp into which the spring flows.

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