The principle of lobola (by whatever name it is called in different African languages)has been adhered to and practiced over the years and for generations across various cultures in Africa. However, like with other cultures, the situation today is that the emerging economic factors due largely to the influence of colonialism, have also over the years influenced these principle and practices.

Traditionally lobola was in terms of animals and property but has recently only taken the form of money because of the modern economy. Phillip Iya a Professor of African and Comparative Law at North West University (NWU) argues that the monetary system has now spoilt almost every aspect of the African cultural principle and practices of lobola because of the economic system.

“Modern life does not take into account the values of the African culture. It is a misinterpretation, misdirection of the African culture”, argues Prof  Iya, who refutes the misnomer that lobola is a business transaction or a bride price as considered by many writers and the general society. “Traditionally, lobola is not a business transaction. It is evidence of an appreciation, a way to say “thank you” and the best approach to understanding it to consider that it is really the appreciation of the handing over of the bride’s reproductive system, for perpetuation of the bridegroom’s family”.

While the latest South African statistics on marriage indicate that less people are getting married and there is more divorce than in the past, the question on everyone`s mind is whether  lobola is still relevant today or in the future of South Africa specifically and Africa in general. This is because today most people believe that the payment of lobola aids people`s perception of associating love with monetary value.

“My personal view is that lobola will still be practiced in the future particularly because of what we are doing now as IKS centre”, says Iya who further argues that since the South African Government has introduced the IKS Policy of 2004 which is an official recognition of the importance of Indigenous Knowledge Systems aimed at protecting, promoting and managing  knowledge of African values, this will promote, develop and bring people to understand more about our indigenous knowledge and indigenous values. “The more people begin to understand these values the more they will come to value our culture”, he says. Moreover, the South African Constitution makes a similar provision in sections 30 and 31

Created 13 March 2018

Updated 03 March 2020

Have you ever wondered why it takes one person half a day to prepare a meal while it takes only an hour for another to prepare the exact meal? Chef Andrew Manoto shares with us tips for less stress and saving time in the kitchen.

Currently a chef lecturer at Hotel School Mafikeng, Manoto attributes planning, being organised, preparation and keeping a clean working station as essential strategies for spending less time in the kitchen. “Know what you are going to cook, so that you can defrost your food on time. Peel your vegetables in advance so that they are ready in the morning”. “Know your kitchen very well, where you put everything. In the industry we use the term clean as you go. Meaning that every time you must clean as you work”, he says. Undoubtedly, most of us consider these as minor details but they can make a big difference if implemented.

The chef enlightens us that when you start cooking, particularly stew, there is no moisture, so it is important to cover the pot. However, when you realise that the stew is cooked and there is still excess water inside, you should simmer the stew, leaving an open lid in order to reduce the moisture. He swears that following this process will improve the quality of the taste while also thickening the stew. Letting the rabbit out of the hat, he asserts that “not allowing the moisture to escape is the reason why most pots burn at the bottom”.

The passionate chef dismisses the perception that cooking on maximum heat makes the food cook faster, as high heat hardens the food. He advises that it is better to simmer the food or cook on moderate heat even for stubborn dishes such as tribe.

Manoto who has over eighteen years of experience in the industry also shares few hygiene practices. He cautions against defrosting food outside of the refrigerator. “When you defrost in the sink or water you are losing nutrients and lowering the quality of the food”. “You might also develop food borne diseases, reason being that the food temperature will drop. It is very risky to expose food to room temperature for prolonged hours”, explains the chef. He suggests that the correct way of defrosting is to take food from the freezer and put in the fridge for the required time.

Written: 05 February 2018 Updated: 21 February 2020