Egyptian Cheese Fondue With White Bean Fritters

Ingredients:

Fondue:

Egyptian Gebna soft cheese

Egyptian Labna semi-soft cheese in olive oil, with Grains of Paradise

African chardonnay

Buttermilk

Masai yogurt

Goat triple-cream brie, rinds removed after melting in cubes

Side dishes:

Teff-floured, white bean fritters (Akara)

Buttermilk injera bread

Goat chitterlings, cut into three inch segments, cleaned/scrubbed five times, in a key lime and saltwater solution. Marinate the three inch sections for a day in buttermilk, refrigerated, then, dip them into a curry-seasoned, ostrich eggwash. Next, roll the little goat chitterling balls, and coat them well with yam flour, seasoned with dried, red Ata (spicy chili pepper) powder, saffron and dried coriander powder. Deep fry them in palm oil.

Okra, fresh, cleaned, each cut into four sections, along with Waterblommetjie, dipped into ostrich eggwash, and then coated in Ras Al-Hanout spiced, Calabaza flour, seasoned with toasted, ground cumin seeds, ground ginger, and ground coriander powder. Deep fry the okra and waterblommetjie crispy.

Hearts of palm salad, with fresh nartjie and palm oil citrus dressing

Main dishes:

Roasted guinea hens, marinated in Van der Hum, and fresh, Nartjie juice for a day, refrigerated. Stuff the inside with minced garlic, dried, organic rose petals, and season under the skins with a melted, ghee butter, fresh, nartjie juice, sea salt, rose oil, dried Ata pepper powder and saffron powder. Wrap them in banana leaves, and braise them in a canari/terra cotta cooking pot over low heat.

Ground lamb and shallots in meatball form, spiced with Ras Al-Hanout, baked in palm oil