So fresh it might still be growing – it’s strictly seasonal in the Restaurant at !Khwa ttu
“Learning to prepare the new menu has its challenges. It was all new at first, but now we have mastered it. We get to enjoy the preparation of the new dishes.
The crowd favourite “spekboom soup” is special because it is based on the spekboom plant found here. The spinach is freshly picked in our garden.
Rita walks to the “Soekmekaar” spekboom maze, pictured at the top of this email, prior to serving. She walks slowly, peering in every direction to observe any snakes that might be about. It’s snake time you know, cobra season now.
The most exciting part is the plating: A handful of fresh spekboom leaves covers the bottom of the dish, and then potato and spinach soup is poured over it. The leaves immediately change colour to a darker green, and you have it as good as fresh. The soup is topped with some cauliflower for a pop of colour. Its taste has many layers. A home-baked cracker topped with some of our fine eland biltong is served alongside.”
Please join us to sample this delicious soup or any of the other incredible dishes on the new menu.
Afrieda Jackson and Rita Munawgo, Cooks