Posted by Rose on 1/21/2011, 7:26 am, in reply to "Re: African bean/corn stew for 150"
67.181.215.214
Thanks to Chef David and Colleen for your advice. As soon as we receive the corn (which my fiance's sister has just mailed from Cape Town), we will definitely give it a trial run! His sister has cooked it many times before and is the master chef here, I just want to make sure the conditions in the kitchen are right, because she's never cooked such a large quantity at once before and she's a little nervous about it. :)
--Previous Message--
: 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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