Page 41 - Through the eyes of an African chef

chapter two
MAINS AND SIDE DISHES
THE MAINS SECTION IS A COMBINATION OF COOKING SKILLS LEARNT FROM HOME, COOKERY SCHOOL AND MY TRAVELS.
SELECTING OUR MAINS DISHES IS WHERE WE SEEK TO BALANCE NUTRITION. THIS IS VITAL TO MENU DESIGN AT HOME, IN CANTEENS AND IN RESTAURANTS. MOST WORKING FAMILIES EAT ONLY A MAIN DISH AT DINNER, SO CREATIVITY IS REQUIRED FROM THE COOK.
MAINS GIVE YOU ROOM TO PLAY AROUND WITH TEXTURES, FLAVOURS, COLOURS, SCENTS AND COMPLEX TASTES. TO HELP YOU ACHIEVE THIS, COOKS SHOULD GET TO KNOW THEIR LOCAL FARMERS AND FIND OUT WHAT’S IN SEASON, THUS GETTING THE BEST VALUE FOR MONEY AND NUTRIENTS.
FOR MOST AFRICAN CHILDREN, MAINS WERE A GATEWAY TO DESSERT ON SUNDAYS; YOU HAD TO SHOW YOUR CLEAN PLATE TO GET YOUR DESSERT!