Here is a photo-tour that I posted in 2009, explaining in general terms how a hotel (Hotel Club du Lac Tanganyika) in the middle of Africa buys its meat and fresh produce, stores and prepares it, cooks, and serves. Everything in this part of the world is from ‘scratch’.
The only real change has been purchasing meat from an Italian butcher who has opened a butchery in Bujumbura. He’s very accommodating and prepares speciality cuts and so forth at demand.
Beginning with the meat: In order to assure healthy meat, until last year, The hotel bought ‘on the hoof’, at the main slaughter-house, where it is vet-examined, butchered and then brought back to the hotel:
Meat is then hung in the cold room and aged a bit:
In the butcher room it is cut up, some being ground, and lots of bones for good soup broth.
Fresh produce is bought in bulk; nothing is over 24 hours old (from the field) and as much as possible, it is purchased from the nearby village so that it is even fresher.
Produce is then stored in the veggie cold room:
Dishes are prepared here, in the main kitchen:
And desserts are prepared here:
- Britain develops a taste for goat (independent.co.uk)
- “Get Yer Goat” Education Day (rvdga.wordpress.com)
- How to make it sizzle: Modern chefs are elevating steak to an art form (independent.co.uk)
- Smarter Eats: Meat Safety (fitsugar.com)
- Got goat? A cultural exploration of the other red meat (gadling.com)
- Porridge and a red pepper sauce as a tasty, main meal in central africa. (dianabuja.wordpress.com)
- Guidance for Prospective Goat Ranchers, by Pamela B. (survivalblog.com)