When I think of a creamy coleslaw, my earliest memory of the dish is a soulful seven-colours meal that gathered my family every Sunday.
Perhaps I'm a picky eater, but never in my 44 years would I have added coleslaw to kota. All of that quickly changed when I expanded my food palette at the 8th annual Soweto Kota Festival in Dobsonville at the weekend.
My experience at the festival blew my mind for more than one reason. As a young girl growing up in Mahikeng, my introduction to kota in the 1990s was during lunch break at school. The ingredients were basic: bread, atchaar, chips, polony and the most elaborate ingredient a russian.