Pondu, also known as ‘saka saka‘, or ‘feuille de manioc‘ in French, is made from manioc, derived from the leaves of the cassava plant.

Pondu leaves are very rich in carbohydrates and are gluten-free, they can always be found in Congolese households as they are a staple used to complete any meal.

Helping us recreate this beautiful dish is Tshitsundu Mulumba, (Durban based Congolese).  


Education and Networking: The Culinary Arts

A follow-up conversation to last week's breakdown of the hospitality industry, this week we look into the education and networking chains available within the culinary arts.  

Joining us will be Debbie Cockrell a seasoned culinarian with over 15 years’ experience in the industry, the Managing Director of HTA Training & Development Kabelo Segone, and the Managing Director of Prue Leith Culinary Institute, Adele Stiehler - van der Westhuizen.   

Pondu, also known as &lsquo;saka saka&lsquo;, or &lsquo;feuille de manioc&lsquo; in French, is made from manioc, derived from the leaves of the cassava plant.
Pondu leaves are very rich in carbohydrates and are gluten-free, they can always be found in Congolese households as they are a staple used to complete any meal.
Helping us recreate this beautiful dish is Tshitsundu Mulumba, (Durban based Congolese).&nbsp;&nbsp;
 Education and Networking:&nbsp;The Culinary Arts A follow-up conversation to last week's breakdown of the hospitality industry, this week we look into the education and networking chains available within the culinary arts. &nbsp;
Joining us will be Debbie Cockrell a seasoned culinarian with over 15 years&rsquo; experience in the industry, the Managing Director of HTA Training &amp; Development Kabelo Segone, and the Managing Director of Prue Leith Culinary Institute, Adele Stiehler - van der Westhuizen.&nbsp; &nbsp;

A series of documentaries focusing on African culture, food and history. The programme delves deep into African societies and brings out the flavours of their existence. Every episode concludes with the foods that stand out in that culture. We are transported to an African kitchen or mealtime. Taking us from field, market or shop, via steamy kitchen and milling process to our virtual plate. Engross us in a history and culture lessons of the food featured. We are introduced to all the flavours, textures and colours of food Africa has to offer these flavours to savour; teach us about the history and tradition of Africa’s foods and make us lick our lips – all via the radio of course.

A series of documentaries focusing on African culture, food and history.

Cuisines Africa

How to prepare and complete pondu/sombe/cassava leaves dish

Can you articulate the difference between soup and broth, or even sauces and stews? It is said that soups rely on water or stock for cooking, while stews can also include alcohol like red or white wine during the cooking process.

Stew uses larger and chunkier ingredients and less tender cuts. Stocks and broths share many similarities. Both can be used as flavoured liquids at the base of cooking a range of delicacies. 

In the pursuit of a final food lesson, we give room to our previous guest chefs, cooks and food enthusiasts the opportunity to help us differentiate between soup, stew, sauce and broth. 



Cuisines Africa: from inception to completion 

The end of an exciting era dawns on us, as we bid farewell to Cuisines Africa; the quest to explore African culinary prowess, art and culture in relation to food through conversation. 

 In the attempts close off the final chapter, we put the host and producer, Shéila Ndikumana, on the hot seat to find about the inception, knowledge acquired, memorable moments and take homes from the show hosted by the resident chef, Chef TJ, Zimbabwean Chef and founder of Black Bean Taqueria.  

Can you articulate the difference between soup and broth, or even sauces and stews? It is said that soups rely on water or stock for cooking, while stews can also include alcohol like red or white wine during the cooking process.
Stew uses larger and chunkier ingredients and less tender cuts. Stocks and broths share many similarities. Both can be used as flavoured liquids at the base of cooking a range of delicacies. 
In the pursuit of a final food lesson, we give room to our previous guest chefs, cooks and food enthusiasts the opportunity to help us differentiate between soup, stew, sauce and broth. 
 
Cuisines Africa: from inception to completion 
The end of an exciting era dawns on us, as we bid farewell to Cuisines Africa; the quest to explore African culinary prowess, art and culture in relation to food through conversation. 
 In the attempts close off the final chapter, we put the host and producer, Shéila Ndikumana, on the hot seat to find about the inception, knowledge acquired, memorable moments and take homes from the show hosted by the resident chef, Chef TJ, Zimbabwean Chef and founder of Black Bean Taqueria.

Fun Fact: difference between soup, stew, sauce and broth

There are over 7 000 rare diseases that affect over 350 million people worldwide. 

A disease is categorised as rare when it affects less than 1 in 2000 citizens (current South African definition). 

Globally, over 6 000 different rare diseases have been identified to date and for the vast majority of these rare conditions there is no known cure. 

Due to the low prevalence of each disease, medical expertise and knowledge is rare thus limiting treatment and care.  

Today we are joined by Kelly du Plessis, Chief Executive Officer and founder of Rare Diseases South Africa, who will bring a transformed and innovative view on rare diseases that will help us identify the presence of a rare disease and know where to turn to for help and counsel. 



How to: Prepare' Traditional Afang Soup from Nigeria

Afang soup is very nutritious and the cost of preparation can be adaptable based on family needs. Heavily consumed in the southern parts of Nigeria, the traditional soup leaves room for experimentation such that your palate is pleased by it. We are joined by David Aniekanabasi from Nigeria who will be helping prep this beautiful dish..    

There are over 7 000 rare diseases that affect over 350 million people worldwide. 
A disease is categorised as rare when it affects less than 1 in 2000 citizens (current South African definition). 
Globally, over 6 000 different rare diseases have been identified to date and for the vast majority of these rare conditions there is no known cure. 
Due to the low prevalence of each disease, medical expertise and knowledge is rare thus limiting treatment and care.  
Today we are joined by Kelly du Plessis, Chief Executive Officer and founder of Rare Diseases South Africa, who will bring a transformed and innovative view on rare diseases that will help us identify the presence of a rare disease and know where to turn to for help and counsel. 
 
How to: Prepare' Traditional Afang Soup from Nigeria Afang soup is very nutritious and the cost of preparation can be adaptable based on family needs. Heavily consumed in the southern parts of Nigeria, the traditional soup leaves room for experimentation such that your palate is pleased by it. We are joined by David Aniekanabasi from Nigeria who will be helping prep this beautiful dish..

Fun Fact: Acknowledging and caring for people with rare disease

Carrots can be traced back about 5 000 years through historical documents and paintings. No one knows exactly when the first carrots appeared, because many people mistook them for parsnips, a close relative of the carrot.

A medium-size carrot has 25 calories, six grams of carbs, two grams of fibre, and is a great source of beta-carotene, how does this affect our eye-sight? Let's find out, this audio is courtesy of Brain Things, How Stuff Works.

 

How to: Prepare ‘Classic Togolese Spaghetti Salad

Inspired by her childhood visits to Togo, London based Ghanaian food enthusiast, Fafa, shares a recipe on how to make the classical Togolese Spaghetti Salad that pairs well with Sakomi (bread).

 

Audio: How to make Sakomi: The Togolese spaghetti salad recipe | Ndudu by Fafa | YouTube

The African Narrative: Establishing the African Narrative through food and activities. 

Retelling the African narrative has become such a crucial and fundamental growth and development aspect of the African continent. Stories of the continent form the framework of how the continent is perceived and elements such as art, culture, technology and history amongst others form part of the conversation at large.      

This week we look to establish the marriage between authentically African activities, food and beverages that form experiences, allowing for the African narrative to transcend the borders of the offerings, into the home and hearts of all those who experience it.

Joining us to further the conversation are Shandor Larenty who is an animal handler and caretaker, and marketing digital content coordinator at Lion and Safari Park and,  Fatsie, a thoroughly skilled food enthusiast.  

Carrots can be traced back about 5 000 years through historical documents and paintings. No one knows exactly when the first carrots appeared, because many people mistook them for parsnips, a close relative of the carrot.
A medium-size carrot has 25 calories, six grams of carbs, two grams of fibre, and is a great source of beta-carotene, how does this affect our eye-sight? Let's find out, this audio is courtesy of Brain Things, How Stuff Works.
&nbsp;
How to: Prepare &lsquo;Classic Togolese Spaghetti Salad
Inspired by her childhood visits to Togo, London based Ghanaian food enthusiast, Fafa, shares a recipe on how to make the classical Togolese Spaghetti Salad that pairs well with Sakomi (bread).
&nbsp;
Audio: How to make Sakomi: The Togolese spaghetti salad recipe | Ndudu by Fafa | YouTube
The African Narrative: Establishing the African Narrative through food and activities.&nbsp;
Retelling the African narrative has become such a crucial and fundamental growth and development aspect of the African continent. Stories of the continent form the framework of how the continent is perceived and elements such as art, culture, technology and history amongst others form part of the conversation at large. &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;
This week we look to establish the marriage between authentically African activities, food and beverages that form experiences, allowing for the African narrative to transcend the borders of the offerings, into the home and hearts of all those who experience it.
Joining us to further the conversation are Shandor Larenty who is an animal handler and caretaker, and marketing digital content coordinator at Lion and Safari Park and, &nbsp;Fatsie, a thoroughly skilled food enthusiast. &nbsp;

How to prepare and complete pondu/sombe/cassava leaves dish

Cuisines Africa

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