Zambian cuisine to add spice to FetAfrik 2014 |22 May 2014

Zambian cuisine will be honoured in FetAfrik 2014.  Musama Kaloto Chamunda, one of Zambia’s most coveted chefs, is in Seychelles to grace FetAfrik’s gala dinner with her authentic cuisine.

Owner of a catering business under the brand name TWAPANDULA RESTAURANT LIMITED – translated in Zambia’s native language as ‘Thank You’, Musama’s hopes of bringing the true spirit of Zambia’s flavour to Seychellois taste buds is being accomplished.

Although Musama’s name is new in Seychelles, Zambia’s cuisine on the other hand is viewed as an interesting fusion of the country’s traditional gem.
 
Musama, who will personally cook for FetAfrik gala dinner on May 24 at the Berjaya Beau Vallon Bay Resort & Casino, will offer a template of signature dishes cooked with Zambian staple ingredients flown to Seychelles especially for the event.

Nshima – Zambia’s staple maize meal, cassava thick porridge, Chibwaba in ground nuts, pampa dry, local Zambian mushroom in peanuts sauce, and chicken casserole simmered in a spicy tomato sauce cooked in Zambian style are some of the range of offerings on the FetAfrik gala dinner menu.

The menu is a perfect combination of colours, aromas and tastes of Africa.

Possessing a broad knowledge in the hospitality industry, Musama is committed to putting her special touch to this year’s FetAfrik, in particular bringing her culture at the heart of the FetAfrik gala dinner.

Landing in Seychelles Musama received a warm welcome from Miera Savy, director international cooperation and senior marketing executive Amia Jovanovic-Desir, both of whom are members of the FetAfrik organising committee.

She said she is “happy to be in a beautiful island like Seychelles”.