Through the contract farming project that I am helping to organize between the local villagers and the Hotel Lac Tanganyika, we now have great quantities of Kenyan kale (sukuma wiki) and spinach coming to the hotel’s kitchen. What is needed, now, are a variety of recipes that can be used for the Sunday International Buffet as well as special buffets during the week.
For example, I remember in Egypt a lovely spinach recipe – but cannot find it… Kale is just not one of ‘my’ vegetables – and in Kenya it is really the most popular vegetable, usually made into a kind of sauce or mixed with beans or meat and eaten with a pate. But both Richard and I are against the wall, in coming up with new ideas.
So – friends, colleagues, and Silent Ones – please come out of the electronic woodwork and suggest some recipes that Chef Richard can feature in the Sunday Buffets!
He thanks you – and so do the hungry clients at the Buffet as well as farmers who are selling these vegetables to the hotel!