Gala Menu

The flavors and ingredients chosen demonstrate the many influences in East African cuisine, from the curries of India, to the exotic spices and flatbreads of the Middle East, to the Baba au Rhum cake of South Africa. Each table will be given a "spice trio"--cumin yogurt sauce and two spice blends- and a bread basket of pita, lavash and injera (similar to a crepe made with the ancient grain teff); served family style. The menu will be paired with select South African wines at the table and available at the bar.


Passed hors d'oeuvres during silent auction:
Vegetarian and Chicken Samosas
Tandori Chicken
Sweet & Hot Shrimp skewers

Salad:
Spring greens with sugar snap and snow peas, roasted red pepper, and toasted coconut dressed with orange cumin vinaigrette.

Meat Entrée:
Roasted chicken breast (bone-in/skin-on) with Spicy Ginger Plum Sauce (**Note: Chicken is considered a feasting or celebratory meat in Africa because most people are not able to eat a lot of meat. The Masai people do not eat beef because cattle are a symbol of wealth.)
Curried Corn Mashed Potatoes (Corn, Sweet & White Potatoes)
Beets with Parisian carrots

Vegetarian Entrée:
Stuffed bell pepper with garbanzo beans and vegetables, served with curried basmati rice with toasted pumpkin seeds and pine nuts

Dessert:
Cardammon Cinnamon Baba au Rhum cake filled with mango mousse, plated with mango coulis.