If you like the bitterness, you can add it to any meat dish. But I simply steam it, cut it in half, throw the seeds away and eat it as bitter as possible. Or wash it thoroughly then boil it to drink the water. Don’t add salt or you lose the nutritional value.”All the traders here are spirited entrepreneurs. You hear it as soon as you start to chat.
The trees that bore those mangoes: I cannot think of where I last saw one in Durban. But clearly they’re growing somewhere. And someone is selling the fruit at thegets her produce for her two-days-a-week business. Pickle ‘aunty’ Farida Gafoor started with four atchars. Now she has 30 and counting. Photo: Wanda Hennig
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