Recipe – A Taste Of Kenya – Ndengu (green grams) with coconut milk

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.

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?

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.

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.

Dave, Roxanne and Chrizette were the guinea pigs chosen for the first edition of what will hopefully become a regular feature. Many thanks to them!

At the end of last year when everyone was winding down and preparing for the much-needed holiday; Wikus Myburg (a.k.a Pastry Boy and “Baby Tjoklits”) was tempering himself for the prestigious Lindt :Working with Chocolate, Tempering, Décor and Showpiece course.