In "The Hands That Made Roti," Ivana Sanshia Austermayer reflects on how roti evolved from an imported staple into a uniquely South African symbol of heritage, resilience, and belonging. Through personal memories of her mother’s kitchen, she explores how food preserves identity across generations and oceans. South Africa didn't inherit roti. It made it its own.
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Why one hero dish can do more for your food business than ten forgettable specials.
If there’s one thing South Africans agree on, it’s that food tells our story best. That bunny chow from Durban, that shisa nyama around the corner, that family-run Thai spot that’s been spicing things up for generations, they’re all part of who we are.
The Hammy Eats Stamp of Approval is more than just a badge. It is a promise. When you see the stamp at a restaurant, café, food truck, or local kitchen, it means Nick Hamman and the Hammy Eats team have personally experienced it and can vouch for its flavour, quality, and heart. It is a sign of trust, rooted in real storytelling and lived food culture.
