In this class we’ll learn the fundamentals of South African cooking, covering some of the most celebrated flavors and dishes of this vast continent. We look at South African cuisine, which has some of the lesser known dishes in Africa. Influenced by European and Southeast Asian cuisine, some of these dishes will taste of flavors you’ve never had before! Fire roasted and grilled specialties that reign from tribal culture and meat dishes that use English and Dutch cooking traditions will sit alongside Indian and Malaysian-style curries, that all combine for distinctly South African flavors! Often referred to as the “rainbow cuisine” this class truly shows what the word fusion is all about. With each dish prepared, some history will be discussed so you leave feeling you’ve not only discovered new aspects of the South African cuisine, but have a new understanding of the culture as well!
Recipes: Lamp Bobotie, Piri Piri Shrimp, Vegetarian “Bunny Chow”, Frikaddels, South African Wine Pairings For Each Dish.
Class Type: World Cuisine Series, hands-on cooking class
Class Notes: Discover the rich flavors and range of cuisine in North and South Africa.
Since 2008, Carl has been a lead culinary instructor at Astor Center in New York City (“the ultimate culinary cultural experience.” – SAVEUR) and was profiled twice in summer 2011 in TIME OUT NEW YORK. He has taught over 200 individual classes in over 45 subjects focusing on fundamental techniques as well as translating world cuisines for passionate home cooks. In addition, he has taught at Whole Foods Bowery Culinary Center, Rustico Cooking Studio and at Williams-Sonoma. He is a Chef Ambassador for Roland Foods and was recently a featured chef with the WINGS charity in Chicago at their fundraiser, TASTE TAKES FLIGHT. Contact Carl