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Ouma (/ ˈ oʊ. m ɑː / ⓘ (commonly referred to as Ouma Rusks)) is a South African rusk made from a traditional buttermilk recipe. [1] It was first produced in the rural town of Molteno, in the Eastern Cape, by Elizabeth Ann Greyvenstyn in 1939, [2] in response to an initiative by the town's pastor to help the entrepreneurial efforts of the women in his congregation. [3]
A rusk is a hard, dry biscuit or a twice-baked bread. [1] It is sometimes used as a teether for babies. [2] In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.
We've consulted two hair experts, Anabel Kingsley, trichologist and brand president of the Philip Kingsley Clinics, as well as Liana Zingarino, a renowned hairstylist in New York City to bring you ...
The San peoples were hunter-gatherers, who mostly depended on foods like tortoises, crayfish, coconuts and squash. Agriculture was introduced to South Africa by the Bantu peoples, who continue in the cultivation of grain, starch fruit and root tubers — in the manner of maize, squash and sweet potatoes, following their introduction in the Columbian exchange, displacing the production of many ...
In 1917, rusk and cookie sales were $100,000, but profits were a meager $718. To remain viable, in 1921, Berend and his sons William and John joined forces with a competitor, the Hekman Biscuit ...
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