File:PeopleAreKnowledge Mogkope Interview2.ogg

Sepedi Transcript[edit]

This interview was simultaneously translated into English from Sepedi: the audio file contains both Sepedi and English conversations, so the transcript is listed in English.

English Transcript[edit]

• Achal: So I just wanted to say two things, One, I want to explain what we are doing, We are trying to record interviews. I want to clarify two things, one, that this will be an audio file, the interview that will be put on Wikipedia, on Wikimedia, okay, Just to clarify with her as well.

• Ms Moremi: Okay.

• Achal: The other thing I wanted to clarify is that, there will be the translated version of this as well, will be put up, what you are saying in English, translating from her to me and from me to her, right, and the last thing is that, Obviously we are filming it and we would like this to be part it, the film we are making.

• Ms Moremi: Okay

• Achal: I am Achal Prabhala, I am conducting this interview on behalf of Mohau Monaledi.

• Ms Moremi: Okay

• Achal: So could we begin by doing an introduction of the other side?

• Ms Moremi: Okay, my name is Philipine Moremi.

• Achal: Philipine Moremi, I will just write that down. And if Ms Moremi could say a little bit about where she lives and what

she does.

• Ms Moremi: I stay here in Sweethome.

• Achal: Can you we begin this by asking how many years has Ms Moremi been making Morula?

• Ms Moremi: Years, I started in 1945.

• Achal: Okay, and could Ms Moremi tell us a little bit about what Marula is, where it comes from and everything she knows about it, it terms of how she makes it?

• Ms Moremi: Marula, they drop from the tree, we pick them from the ground and store them. When they are ripe, we pry them open and remove the skin.

• Achal: What is the process of making them after the peeling, if she can, if Ms Moremi can just take explain all the different steps from now till it is ready to drink.

• Ms Moremi: When Marula fruit is ready, we pry them open. We are going to show you how it is done. Once they are peeled, we seal them to ferment and then we drink.

• Achal: Okay, can you ask Ms Moremi how long she thinks Marula has been, is made in this area, have people been drinking it since since she can remember, how old is it?

• Ms Moremi: I would not know, since I was small, it has been done.

• Achal: And is Marula a drink that is drank mostly by men or women, or by both or by young children or old people; do you have to be a certain age to drink it?

• Ms Moremi: Elder women and men.

• Achal: Okay, so. And is it drank on daily basis, or special occasions, if on special occasions, what special occasions?

• Ms Moremi: We drink it usually around March until April when production stops.

• Achal: So Marula can only be made here in March and April. Is that right?

• Ms Moremi: Yes

• Achal: And during March and April is it drank again everyday or on, again on just certain days or special occasions. Can it be drunk in the afternoon, or in the evening, or when is it normally taken?

• Ms Moremi: Everyday.

• Achal: In the day and evening or only in the evening?

• Ms Moremi: We normally start around 13:00 until around 18:00

• Achal: And who picks the Marula fruit?

• Ms Moremi: We pick them. I can pick them or the kids can pick them.

• Achal: Is it the women who pick the fruit and make the drink normally?

• Ms Moremi: Only women pick the fruit.

• Achal: And, but the men drink as well?

• Ms Moremi: Yes

• Achal: And sometimes, is it made to be sold or only for personal consumption?

• Ms Moremi: Some sell it and some don’t.

• Achal: And once it is made and put in a bottle, how long will it last?

• Ms Moremi: I am not really sure, about four days or so.

• Achal: So when she is making Marula today, this will last for three to four days from now, is it?

• Ms Moremi: Yes,

• Achal: Great, is there anything else that she remembers about Marula that is interesting for us to know, in terms of health benefits, in terms of its taste, or something like that

• Ms Moremi: When we have made them like this, the next morning, sweet. We going to show you. We place them in here. It starts processing, the next morning we throw the skin away, sweet, sweet, sweet. We let it continue for three to four days, starts fermenting and then we start drinking.

• Achal: Great, thanks very much.

Summary[edit]

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