When brewed, the tea has a reddish color and smells very light and fragrant. I dipped the rusk into the finished tea, holding it long enough to soften but not so long that it would begin to break apart. Then I bit off the softened part. Yum!
The menu aboard the S.A. Agulhas II is very international, so there are ingredients and flavors from cuisines around the world. In that way, it reflects the international nature of the expedition team. There is something for everyone! We also eat fish like Kingklip, which a type of eel that is native to the South African coast. This food plays a big role in the energy levels, happiness, and camaraderie of the entire ship. I sit with someone different for each meal, and it's been a great opportunity to get to know them, learn about their work, and have fascinating conversations with new people from around the world. Meal after meal, our expedition team gets closer, which will only help us once we get to the Weddell Sea and all work towards the common goal of finding Shackleton's Endurance.
Rusks are closely connected to the South African environment and culture. Rooibos tea is an herbal tea made from the leaves of a shrub that grows up and down the western coast of South Africa. For many people onboard the ship, eating rusks with rooibos tea is a taste of home.
