A Taste Of Kenya

Ingredients:

• 1 cup of ndengu
• 1 red onion
• 1 green chilli
• ½ can of coconut milk
• 4 cloves of garlic
• 1 gram whole ginger
• Salt & pepper to taste
• Vegetable oil
• Dhania
• Tomato paste

Method:

• Soak the ndengu in cold water for an hour and a half
• Boil the ndengu until soft. Set aside.
• Julienne red onion
• Brunoise the green chillies, garlic and ginger
• Fry the red onion in a bit of vegetable oil
• Add the garlic, ginger and green chillies. Fry until golden brown and season with black pepper
• Add tomato paste to the mixture and cook for 3 minutes
• Add coconut milk and simmer for 5 minutes then add the cooked ndengu
• Boil for 5-10 minutes and remove from heat
• Add the chopped dhania. Serve with rice of chapatti

Dining Experience

At first glance our table of six did not think too much of the evenings dining experience except that it was for free and we could all get to know each other in a social setting and in normal non-restricted clothing. Little did we know that what was to follow would change our level of optimism, respect and intense pleasure for food.

Food that wasn’t only delicious but extremely well-presented and provided an intense sense of enthusiasm as we knew that in little over 6 months, with some hard work and dedication, we might be lucky enough to prepare feasts like the one we had eaten. Hopefully with the same professional care and commitment as the second commis did for us.

So with an excellent experience behind us and some hard work ahead we would like to thank Prue Leiths management team, chefs and obviously the second commis for an amazing evening and great food.

By Luandri

South African Flag

With the whole world about to put a huge microscope on South Africa with the advent of the 2010 FIFA World Cup have you actually sat down and read through our anthem? When Bafana Bafana take to the field will you proudly sing along. Will you fully understand what you’re singing and why it’s so significant? Well, this is what our anthem is about…

Nkosi Sikelel’ iAfrika was composed in 1897 by Enoch Sontonga, a Methodist school teacher. It was originally sung as a church hymn but later became significant as a hymn sung by oppressed communities as an act of political defiance and solidarity in the struggle against the apartheid government.

Die Stem van Suid-Afrika is a poem written by C.J. Langenhoven in 1918 and was set to music by the Reverend Marthinus Lourens de Villiers in 1921. Die Stem was the co-national anthem with God Save the King/Queen from 1936 to 1957. From 1957 to 1995 it was the sole anthem.

After the first democratic elections in 1994, the new South African government, under then president Nelson Mandela, adopted both songs as national anthems. In 1997 they were formally merged into the form they are currently sung in.

Did you know South Africa’s anthem is the only anthem in the world that ends on a different note to the one it starts on? The “Nkosi Sikelel’ Afrika” hymn section of the anthem does not have an accurate direct translation as the various languages in it can be interpreted differently.

By Lesego Semenya
Info: http://www.southafrica.info/about/history/anthem.htm

Hello there my lovelies. Yes, it’s me again, the one you think you know but still don’t know. It’s been a good few months since I last reported back on the many happenings – happening in the wonderful place we call Prue Leith Chef’s Academy.

As you know, no names shall me mentioned (to protect the guilty of cause) but the events shall be painted with words and some liberal seasoning to keep things interesting.
So the year 2009 ended with many a romantic ‘interaction’ occurring between certain people. There was even talk of intermingling between 1st and 2nd commis! Gasp. The year ended with sad goodbyes between some and apparently some very happy hellos for others at a now infamous celebration.

2009 also brought along the addition of new staff members at the Academy, with shouts of ‘oh my shattered nerves’ filling the kitchen air a new buzzword was coined. Certain people were made to count peas whilst others put 100ml of stock in 50litre tubs at the behest of certain chefs…much to the said chef’s amusement.

With the new year came some new purchases by some. A bike was bought by a rather prominent member of the 2nd commis but the said buyer forgot their Grade 7 geography and the weather patterns of South Africa. Others went on to purchase black socks…with holes in them, much to a certain chefs disapproving look. Some purchased new black books whilst others spent weeks retyping theirs. Some gentlemen rediscovered their razors again…and some were reminded rather swiftly as to where to use them. A certain 2nd commi has finally purchased a belt, much to everyone’s relief.

In the kitchens there have already been some interesting happenings. From well-done medium rare fillets to clever uses for cream when pressed for time. The new group of 1st commis are slowly starting to realise that the black pans in hot kitchen are actually “that much” and that going out every night sometimes isn’t a good idea. Murmurs of “I won’t wash dishes” have also swiftly died down.

It was much to my amusement to hear of the near-death experiences of the smokers who have now been exiled to “Killer Tree Drop Zone” to puff away. Very little sympathy was given when sad faced smokers complained. Rather conveniently the now smoker-free student area has been lovingly upgraded…with a nice echo attached just to add to the madness of the conversations there.
As the weeks go by and we start to spend more time together I’m certain a lot more will happen that will catch the eye of The Undercover Chef.

No chefs were harmed in the writing of this article.

The call for pick-up sounds. Minds hone in on the task at hand. Hands whip into a flurry of action. Plates are being assembled and start resembling something edible. And suddenly in full glory, a plate of delicate and detailed precision appears. This is the ideal we strive for but unfortunately it is not always what we achieve. This is where I think and realise that there is still a long road to walk in which we will discover all our hidden talents and the content satisfaction of our profession.

Sure we had our early mornings and long days of demonstration lectures but to be honest, our chosen careers will be filled with a lot more hard work and long hours. But to think we have achieved so much in just six months makes me excited for the next six months as a kitchen “employee”. To discover the intricacies of food is an amazing experience and to provide people with beautiful food, that express our personality and passion, is truly a wonderful feeling.

By Ruan Pretorius