Posted by Chef David on 1/12/2011, 10:34 am, in reply to "African bean/corn stew for 150"
216.121.211.31
From the sounds of the recipe I don't see any problem making it in advance and re-heasting it for the reception. In fact it will probably taste better?
--Previous Message--
: Hi there,
: We're self-catering our wedding next summer
: and serving traditional southern African
: cuisine (nod to my fiance's Xhosa heritage).
: One of these dishes is umngqusho, which is
: basically a stew (almost a chili) of dried
: corn and red kidney beans with onions,
: carrots, canned tomatoes, chicken stock,
: oil, and spices. After reading food handling
: safety tips online, I'm getting worried
: about how we can precook this recipe, cool
: it, and reheat it in time for the reception
: safely. The dried beans and dried corn will
: obviously take some serious cooking. Does
: anyone have any advice? My initial (totally
: inexperienced) idea is that we might precook
: the beans and corn separately several days
: in advance, and fry up the
: onion/tomatoes/spices/oil/stock in advance
: as well, and then on the morning of the
: wedding, just throw it all in several big
: pots (adding carrots), bring the temperature
: up to 170, and then try to keep it at 140
: degrees Fahrenheit until prime time?) Are
: there any major pitfalls in this plan? And
: advice for how to do this smoothly? We are
: hiring some help to work during the
: reception but not with the advance cooking -
: that will be entirely volunteer family and
: friends...
:
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