Explore tasty African foods this weekend
Spira Tlhankane | Wednesday December 14, 2016 13:26
In an interview with Showbiz the anchor Chef at the event Thulani Moyo, who will be coordinating all the cuisines, said people must explore the different dishes from Africa.
“There will be food from West Africa, North Africa, East Africa and the SADC region,” he said. Moyo said as a chef from Zimbabwe he will concentrate on the SADC region because he understands the dishes more.
He said he would not be alone, as a local chef named Vincent Molelo and another one from Ghana will help people understand dishes from West Africa. Moyo said they would also have 16 Batswana assistants to help prepare the dishes.
He said among the dishes they will serve on the day include jollof rice which is a West African starch dish.
“You use garlic, peppers, tomato paste as the basis of the ingredient to make the rice tasty and nutritious,” he said. The chef notes that you can eat the jollof rice with anything because of its tasty nature. Moyo said they would also serve a Zulu dish called uphuthu/umphokoqo with amashi. “In this dish you use mealie meal, sugar, salt to make a very thick version of pap. Later on you add amashi which is called madila in Setswana,” he said.
Moyo said they also have Shona dish called mutakura, which is a version of chimoni in Kalanga. “You mix maize, groundnuts, round nuts and peanut paste,” he said. He said they would use less spices to make the food original and keep them organic.
He said people must come and explore healthy food from the region.
The chef said they would also have the normal pap, which is called sadza in Zimbabwe, ugali in Kenya and nshima in Zambia. “It’s the same ingredients but there are different ways of thickening it,” he said.
In addition, Moyo said they would have a Tunisian dish called shish tausk rich in protein. “Its chicken removed from the bones, cut into cubes and put in a skewer,” he said.
He said they would have a Kenyan grill dish called nyama chuma made from the soft part of the meat, which is cut into bigger chunks and grilled. “We will have a Cameroonian dish called babute made from meat cooked with banana leafs and finished with traditional beans,” he said. Moyo has been a freelance executive chef for different establishments for a period of over ten years.