What drew
you to your position at Rhino River Lodge?
What drew
me to RRL was change and exposure to new things and a whole new environment. I
got this and more, especially with the how warm and open my bosses are.
What aspect
of your new position are you most excited about?
The fact
that I am free to excersize my creativeness without limits.
What is
your favorite part of being a cook?
Making
people happy through my meals and seeing them smile and appreciating every
meal. Which gives me great motivation.
How do you
get inspirations for new recipes?
Mixing and
combining the unusual with the usual.
What is
your favorite recipe to prepare for guests on safari? Why?
Braai
(Boerewors, Chops and Steak) with a putu pap and tomato & onion sauce. This
is by far the winner with our tourists because it shows them how we South
Africans love our meat!
Will you
share an easy South African-inspired recipe with us?
Samp and
Beans (which happens to be my favorite!)
Ingredients:
250g
speckled beans
250g white
samp
Tablespoon
masala
Salt and
Pepper
Handful
fresh coriander (a.k.a. dhania/cilantro)
Tomato and
onion mix tin
Directions:
Boil washed
samp and beans together for 3-4 hours until soft.
In the last
30 minutes of cooking add masala, salt and pepper (to taste) and tomato and
onion mix .
When the
boiling is finished add a handful of coriander.
Serve with
any curry of choice.
No comments:
Post a Comment