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.