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 dianabuja

A recent group photo at a training course for veterinarians and vet technicians here in Burundi. I discuss in French with some Kirundi and have also a Kirundi translator to help with technical aspects ... Blog entries throughout this site are about Africa, as well as about the Middle East and life in general - reflecting over 35 years of work and research 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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