Laboratory or Kitchen?

Potassium permanganate reminds me more of chemistry than domestic science lessons.  But Head Chef, Cephus, taught me how to make salad safe in a very hot climate. https://youtu.be/ySvfk61wL4E

I was at the wonderfully eclectic and renowned Latitude 13 Hotel www.latitudehotels.com in Lilongwe, capital of Malawi, in Africa: cooking under the shade of a huge tree beside children joyously romping in the swimming pool.  It was part of my prize-winning tour: cooking across six continents.

We were making a haloumi salad but first needed to ensure that the lettuce was bacteria-free.  Even when food is locally grown, if there isn’t enough refrigeration between the farm and hotel kitchen, the heat can create a breeding ground for bugs.  Consequently, our first step was to dissolve the potassium permanganate in water to create a purplish bath in which to soak the lettuce to kill off any bacteria.  Once rinsed, there’s no difference in taste but a much safer salad.

Cephus is a great advocate for local farmers and food producers.  He had devised his own version of polenta using “sema”: the traditional maize flour porridge-style dish that features at nearly every Malawian meal.  For this cooking session, he was using local haloumi which he fried to give a crispy coat to the cheese.   He added more texture with homemade vegetable crisps: beetroot, carrot and butternut squash.  The whole dish was topped with a magnificent cooked dressing using the pulp of passion fruit (or granadillas as they are known locally).

Salad sounds simple but this was far more sophisticated.

 

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