Lessons in Pasta-making at the Hotel Lac Tanganyika

Chef Richard decided to give lessons to his senior cooks on making various pastas, which could then be featured on the menu on a regular basis.  Pastas are  not a known (traditional) dish in Burundi, where they will be found mainly in specialty restaurants and at private homes.

Fresh produce is delivered to the kitchen several times a week

Cutting and chopping alley in the kitchen.

Chef Richard, wearing a blue check kerchief, explains how to boil the pasta. All pasta is imported from Italy by the Hotel.

Sous-chef Claver takes over explanations so Richard can look on and advise.

The four pasta sauces, simmering – Spaghetti al olio, spaghetti bolognaise, penne matriciana, and rigatoni al ail.

Claver has added the pastas to the sauce, with a bit of water, and combines the ingredients. One of the dishwashers, to the left, has come to watch.

Dishing-out

Now the dishes are ready for tasting and discussing.

A selection of pasta dishes, now available for hotel guests who enjoy the lake – or sit in the restaurants.

English: Map of Burundi Español: Mapa de Burundi

Map of Burundi  (Photo credit: Wikipedia)

Campaign to save Lake Tanganyika starts (times.co.zm)

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About diana buja

Picture from a recent training of veterinarians and vet technicians upcountry. I discuss in French with some Kirundi and have also a Kirundi translator to help with technical aspects ... Blog entries are about Africa, as well as about the Middle East and life in general, reflecting over 30 years of work and study in Africa and the Middle East – Come and join me!
This entry was posted in Africa-Central, Burundi, Contract-Farming, Food, Hotel Club du Lac Tanganyika2, Living here, Recipes and tagged , , , , , , , , , , , , . Bookmark the permalink.

7 Responses to Lessons in Pasta-making at the Hotel Lac Tanganyika

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