Indulge in a delicious variety of Mexican or Portuguese meals
During hot summer days, many people do not know what meals to prepare, as they are trying to avoid hot and greasy meals, yet ensure the meals are still filling.
POLOKWANE – During hot summer days, many people do not know what meals to prepare, as they are trying to avoid hot and greasy meals, yet ensure the meals are still filling.
Frans Moshokgo, a chef at Bolivia Lodge, shared some interesting breakfast tips for hot summer days with Review.
Mashokgo has been a chef since 1993, starting his career as a dishwasher at a restaurant called Potters House.
After two weeks of working as a dishwasher, he was promoted to chef.
“I always knew how to cook and to prepare delicious meals. My grandfather, who was also a chef, taught me to cook at a young age,” says Mashokgo.
He worked at Potters House until 1996, when he moved to Prime Grill, where he was the head chef. In 1997, he moved to Mike’s Kitchen, where he was the main griller, preparing all the grilled meals. He then moved to Cock n Bull in 1998.
“I worked at Cock n Bull for five years, where I was the head griller and head chef. “I enjoyed working there, making a la carte meals. In 2005 I started working at The Restaurant as head chef and kitchen manager. I worked there for four years and enjoyed it too.”
Moshokgo joined the Bolivia Lodge team in 2010.
“I enjoy being in the kitchen with my head chef, experimenting with food and preparing wonderful meals for the guests,” he says.
Here are some of Moshokgo’s tips to prepare Mexican and Portuguese breakfasts.
Mexican breakfast:
• Lamb chops.
• Brown mushrooms grilled.
• Sliced shoulder bacon.
• Sliced tomatoes.
• Eggs.
• Toasted buttered bread.
Portuguese Breakfast: (Stuffed pancakes)
• Pancakes.
Pancake stuffing:
• Vine-ripened tomatoes.
• Red chilli.
• Sliced coriander leaves.
• A spoon of olive oil.
• Four to six drops of tabasco sauce.
