The Gender Forum at the Durban University of Technology (DUT) hosted a Cooking Demo for cancer patients, survivors and supporters as part of the DUT Cancer Awareness Programme, which was held at the at the Rendezvous Restaurant in Steve Biko campus on Friday, 20 October 2023.

The Gender Forum’s mission is to promote, develop, and monitor Gender sensitive legislation,  a workplace free of all forms of harassment and inequalities; and to forge internal and external engagement through partnerships and networking.

Facilitating the event was one of the organisers, Ms Ronelle Lyson, who is the Marketing Officer at Gender Forum. She began by requesting the guests, who were looking beautiful in their pink attires, to observe a moment of silence to remember their loved ones who have passed after losing their battle to cancer.

Dr Navitha Ramroop, a Gender Forum Executive Committee (EXCO) member delivered a warm welcome and conveyed her gratitude to all the guests for gracing this event. She gave a special welcome to the esteemed guests, Dr Sasi Gangiah and Ms Lisebo Mothepu to the Cancer Awareness programme.

“Thank you for joining us and for showing us your support, especially in your pink attire and this is for a course that we hold very dear to us. Cancer does not discriminate, it’s a disease which permeates our lives irrespective of your race, your gender or your age. Some of us have lost loves ones through this dreaded disease, some of us are celebrating overcoming, fighting and beating this disease. Others are here supporting those who have faced cancer. The control of cancer is best brought about through a combination of cancer prevention and treatment,” said Dr Ramroop.

She further added that a healthy, balanced diet provides those nutrients which contribute to keeping one’s body working well and to assist in cancer prevention and its treatment.

The first distinguished guest speaker was Dr Sasi Gangiah, a lecturer in the Department of Hospitality and Tourism Management at DUT. She has developed several descriptive module and learner guides such as Food and Nutrition 101, Culinary Studies and Menu Planning 101, Commercial Cookery and Costing 301 and many other guides and a book as well that she has published.

Sharing her extensive experience and knowledge, Dr Gangiah revealed that she is qualified as a dietician in the English System of Medicine. She began revealing that she grew up in India and shared insights on the ancient Indian system where the food is divided into three categories namely; sattvic, rajasic and tamasic.

“When you say sattvic, the food is pure, vibrant, easily digested, organic and fresh. Rajasic food is exciting but it also causes stress. Tamasic is basically stale, old food or food that is considered as dead and all meat falls under tamasic. In terms of sattvic, on a daily basis you could incorporate ginger, cumin seeds, coriander seeds, honey, basmati rice, nutmeg and also some of the green, red and yellow vegetables. Sweet potato is sattvic but potato is tamasic. Eating too much of potato creates lethargy in your body, just like when you eat too much of meat. An ideal example of rajasic would be coffee or tea, it excites you in the beginning but later when you don’t have your second cup of coffee, you can go to depression,” explained Dr Gangiah.

She then showcased a change in the regular recipe to incorporate the sattvic food which she defined as food that will enable a peaceful mind and make one energetic, happy in life, and with emotions that will be in a positive trend. She made two sattvic dishes; bindi soute, couscous and mint tea. She explained that bindi is high in fibre, easy to digest, protects one’s body and improves the functioning of the brain. The guests were fascinated to see Dr Gangiah preparing the healthy meals and were also given a chance to taste the mouth watering dishes. Dr Gangiah emphasised to the guests the importance of eating healthy and urged them to consider incorporating sattvic food on their meals on a daily basis.

Sharing the same sentiments was the second keynote speaker, Lisebo Mothepu, a Food Sciences and DUT lecturer for over 10 years. She conducted a small demonstration on the delicious food one could create with vegetables, plant protein and normal proteins. She suggested dietary diversity, where one could prepare and eat a meal that they will not feel guilt about after eating. She shared various suggestions on healthy meals that are easy to prepare with bare minimum cooking, which can work well for working mothers. The guests were happy to see and taste the different meals they can prepare at least three times a workweek that will not keep them long in the kitchen.

Delivering the vote of thanks was Dr Rekha Maniram, a Gender Forum Executive Committee (EXCO) member. She thanked the two speakers for their informative and yet exciting cooking demos. She mentioned that their presentations has made her to be cautious now of what she eats. She also thanked the guests for attending and the Gender Forum team members for organising such initiatives.

Pictured: Dr Sasi Gangiah and Ms Lisebo Mothepu with the Gender Forum members at the event.

Photographer: Mpendulo Nkwanyana

Simangele Zuma