OF IKOTA, IZINKOBE AND UJEQE
Janet Bongekile Sithole
I had my iKota moment the other day and it was delicious! It got me thinking about the history of food, especially in black communities. What is iKota, you may wonder. iKota is derived from the word quarter. It is the top (or bottom) quarter of a loaf of bread, the crust side, that has been hollowed out and filled with wholesomeness. When I was at school, it was what the kids had during break.
iKota, as much as the word is used throughout South Africa, originated in Jozi. Its real name is spathlo, which is made from hollowed-out bread filled with atchar, polony, chips, cheese, egg and Russians. Nowadays people also add meat, but it still has to be white bread!…
