We had a few people to thank for their kindness, generosity and hospitality over the recent months and weeks, so we decided to throw a dinner party last Saturday. TBH and I agreed on an African theme and I set about creating an invitaion. I really wanted to use some of the wonderful photographs that TBH had taken during our visit's to Africa, however I did not have time to make, print and send them, so I taught myself how to make and electronic invitation using microsoft publisher. Simple for some, but it took me a whole day, however I was really pleased with the results.
Then I put my head down to create a menu, I wanted a meal that was going to incorporate a mix of different African flavours. So I searched the internt and re read my African cook books and finally came up with this.....
Click on the photo and you will be able to see the menu.
So last Saturday I emmersed myself for the day in the kitchen grinding spices and chopping onions and tantalising my tastebuds with inviting aromas wafting through the kitchen. I was rather nervous as I had not made some of the dishes before and I am a bit of a stickler for cooking what I know I can do, but it was good to push the boundaries a little and step outside of the comfort zone.
I used Bouganvillia to decorate the table.
We prepared the house with the usual candles and solar lights and Tbh made sure there was lots of wonderful African tunes on our Ipod, Habib Kote, Johnny Clegg, Vieux Farka Toure to name a few.
The Africa Day Bed
All good lodges in Africa greet yu after your long hot journey with a cold towel and a welcome drink, and Tbh came up with teh idea to do the same. So we soaked some face clothes in water and kept them cool in the fridge in a tupple ware box soaking in eau de colone giving a wondrful refreshing start to our guest's evening. the welcome drink was a Tigoni Teaser, made of Passion fruit and Papaya juice with a dash of rum and we served freshly roasted cashew nuts sitting on the terrace enjoying the view.
Stavaravouni in the distance.
The evening flowed well as did the conversation by eased the flow of South African Chennin blanc and Pinotage which we were able to get from a local supermarket.
The dinner table.
The ingredients were not extraveganet, nor were the decorations, but with a little imagination and a lot of love in the gift of giving food, I hope that our guests had an enjoyable evening. We had a great time doing it.