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Italian students and Dorah Sitole helped

STUDENTS from the University of Gastronomic Sciences in Bra in northern Italy recently visited South Africa to experience our food and culture. The team at the Angela Day Kitchen, with well-known cookbook author and foodie Dorah Sitole, helped them cook up a range of African and South African recipes. Dorah told them of the food and cultural traditions of various African communities.

The students styled their dishes for photographs, then sat down to enjoy the feast. They all felt that the experience of hands-on cooking was a great way to learn about the foods of a country.

“It has been an exciting experience,” Federico Tacchella said. “I’ve enjoyed the mixture of ingredients and their strong flavours.”

Added Giulio Lazzetta: “Helping to prepare the dishes, we got to experience different ingredients and how they combine.” And Luca Nicola said: “From what we understood in these 10 days, South Africa is a huge melting pot of cultures and influences, which was reflected in all the dishes we prepared.”

Morogo with turnips

and potatoes

Serves 4-6

PICTURES: CHRIS COLLINGRIDGE

Chicken stew (sechu sa khona)

Beat together the eggs and castor sugar until light and fluffy. Mix in the jam. Sift the dry ingredients. Melt butter and mix with milk and vinegar. Alternately add milk mixture and dry ingredients to egg mixture and mix well. Pour into greased oven-proof dish and bake at 180°C for 30 to 40 minutes.

Remove from oven and pour over sauce.

Sauce: Mix together all ingredients except the liqueur and bring to the boil. Simmer for 2-3 minutes.

Remove from heat and add the liqueur. Pour over pudding. Serve with whipped cream.