Market Kitchen

A cookery course in Rwanda with the theme “Market Kitchen” which highlights the variety and freshness of local ingredients while combining traditional and modern cooking techniques.

1st *Starter: Fresh avocado and mango salad*
– With red onions, coriander and a dressing of lime juice and honey. Served on a bed of rocket.

2nd *Intermediate course: Sweet potato soup with ginger and coconut milk*
– Refined with a hint of chilli for a pleasant spiciness.

3rd *Grilled vegetable skewers*: With seasonal vegetables such as peppers, courgettes and aubergines, marinated in a mixture of olive oil, garlic and local herbs, cooked to perfection on the grill.

4th *Side dish: Fried plantains*
– Lightly caramelised and served with a squeeze of lime to accentuate the natural sweetness.

5 *Dessert: Banana bread with chocolate chips*
– Juicy and flavoursome, accompanied by a dollop of fresh cream

6th *Drink: Hibiscus iced tea*
– A refreshing drink made with freshly brewed hibiscus flowers, sweetened with cane sugar and served over ice