As we all know that Lephalale is a buzzing town, with characteristics like that of any mining town in South Africa and more specifically when it comes to issues of human migration. Our migration story began with the discovery of large diamond and gold deposits at the end of the 19th century which triggered strong economic development in South Africa. The ‘new’ industry attracted not only gold prospectors from all over the world, but also thousands of Black workers from the neighboring regions. Laborers coming to work in the South African mines came primarily from Malawi, Mozambique, Lesotho, Botswana, and Swaziland. Additional mineworkers were recruited at the turn of the century from China, while skilled labor was mainly recruited from Europe. Starting in 1901 agents of the Witwatersrand Native Labor Association (WNLA) were sent out to communities throughout southern Africa to recruit mineworkers. In 1912, the Native Recruiting Corporation (NRC) began to recruit also Black indigenous people to work in the mines.
Even today South Africa is one of the most important mining countries in the world. Since the mining industry is an important employer for the entire southern African region, the neighboring countries continue to be politically and economically dependent on South Africa, as well as on workers’ remittances back to their countries of origin. The present day Lephalale is no stranger to Cultural Melting pot phenomenon.
Well, enough with the rather elaborative mining history, let’s explore the palatable tale on offer. Meet Mimi Ayano, affectionately know simply as “Mimmie” by the people of Shongoane 2. A married mother of two, all the way from the beautiful land of his Majesty “Rastafari” Emperor Haile Selassie, Ethiopia, with its Capital City Addis Ababa, the seat of the African Union.
“Mimmie” is an entrepreneur whose passion is in the food industry, she operates, and eatery located along the street “market” just opposite the Phahladira Mall. Her main offering is ‘injera’ this is a sour fermented pancake-like flatbread with a slightly spongy texture, traditionally made of teff flour. In Ethiopia and Eritrea, injera is a staple. Injera is central to the dining process in Amhara community, like bread or rice in other communities. Hearty stews such as wat are placed on top of the bread and then the meal is eaten by tearing pieces of injera off and scooping up the stews.
She currently employs one local person to assist and now her challenge is to grow her market share which she says it’s quite difficult because locals are not “brave enough” to try new things and as result she ends up catering only for Ethiopian community, which is very small and to make matter worse, she now has a competitor vying for the small market share. She is even thinking of ditching her passion and try local staples like bogobe le nama (pap and meat) and sephatlo (bunny chow) for her business to survive and for her to sustain her family.
Her eatery is open from Monday to Saturday 07H00 till late, she is willing to offer free tasting to select members of the public to for them to learn, taste and understand the food and the culture. Please contact her on 069 337 6288 to place orders and enjoy injera.