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What’s new…what’s hot in summer 2012 – African Themed Summer Garden Party

Summer is finally here and we want to share a gorgeous African inspired menu influenced with the best of British Columbia’s summer regional ingredients. For the right crowd and the right theme a pig roast can really add authenticity to the menu.   Our client wanted an African menu to celebrate the opening of a division of their company in Africa.  We contacted our catering friends at By Word of Mouth Catering in South Africa to pick their brains for ideas.

They said we must do a braai (Afrikaans for barbecue or grill).   Well, we thought “great, a grill station, that’s easy”, until the client said “let’s do a braai with a whole pig on a spit over charcoal”!  Cooking a whole pig takes a lot of planning and patience.  We rubbed our big 75 lb pig with herbs, Maldon sea salt and fresh lemons and proceeded to slow roast it over 100 lb of charcoal for seven hours.  It turned out beautifully – lightly smoked, crisp glazed skin and very moist meat.  In true African fashion we served it with a delicious slow cooked apple sauce and spiked African ginger beer.  If you are ambitious enough to try your own pig roast here is a great site for instructions and recipes.  
See a slide show of African Themed Summer Party

Culinary Capers Catering’s African Themed Summer Barbecue Menu

Hors d’oeuvre
Moroccan sablefish with preserved lemon
sous vide cooked, cauliflower and pickled carrot salad, roasted eggplant

Kenyan sweet pea soup
garnished with minted yogurt and celery leaf salad

Piri Piri chicken drummettes crusted with sweet African spices
served with a fresh mango lime dip

South African sosatie
beef kebab flavoured with apricots, turmeric and cumin

Grilled Tiger prawn kebab
flavoured with preserved lemons and fresh herbs served with a pomegranate dip

Crostini with date fondant topped with a salted walnutZa’atar crusted tuna skewer
seared and served rare topped with a minted cucumber salsa

Food Stations
Moroccan Tagine
Moroccan chicken tagine with almonds and apricots braised in sweet spices, fennel and tomato
Spice roasted eggplant tagine with aromatic spices
Couscous salad with currants, almonds, apricots, chickpeas, lemon, orange
Mauritanian roasted cauliflower and carrots

West African sablefish
served with roasted sweet potatoes finished with a minted Peppadew pepper salsa

Slow roasted pig on a spit
cooked slowly over open charcoal seasoned with fresh herbs, Maldon sea salt, fresh lemons
served with roasted apple sauce.

Peppercorn crusted beef striploin with Madagascar green peppercorn sauce
served with roasted new potato salad with green olives and a red onion and herb and garlic vinaigrette
and a roasted vegetable salad

Maghreb Lamb Racks
cumin, preserved lemon and coriander lamb served with organic beluga lentil, tomato salad
finished with crème fraîche

Petite Desserts
Koeksisters –  traditional South African dessert served on a ceramic spoon
Shots of strawberry rhubarb fool
Rooibos tea flavoured truffle cones
Brandy snaps filled with vanilla cream and candied pineapple
Banana caramel bites

Photo credit:  Foodie Photography

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