SISFU Students experienced authentic Kenyan Cuisine

Southville International School affiliated with Foreign Universities (SISFU) always makes it a priority to provide our students engaging and enriching learning opportunities through various training workshops and hands on experiences. In line with this, SISFU was priviledged to have a Guest Chef in a speciality cuisine series, Racheleve Wahu Kamau, as she shared her expertise on authentic Kenyan Cuisine.

Focused on introducing the cuisine, our lovely and enthusiastic guest, Racheleve Wahu Kamau, engaged the students with a demostration of her unique and modern style of cooking while maintaining the authenticity and richness of the Kenyan heritage. The students were introduced to the Kenyan flavour as they experienced the dishes such as Kenyan Pilau, a fragrant rice cooked with spices, Chicken in peanut sauce which was made of fried chicken with a coconut- tomato sauce, Sauteed cabbage with Kenyan spices and Nazi viazi kitamu (Coconut and sweet potato pudding) - a mixture of fresh coconut meat and assorted tubers with milk and eggs.

Through this workshop, our students gained better insight of the diversity of the culinary industry and to enrich their palate by introducing them the wide range of local and international cuisine.

Photo shows (L-R): SISFU Culinary students (From Front), Eloise Thompson, Emeldy Thompson, Guest Chef, Racheleve Wahu Kamau, Pat Mata, Roj Amo, Chef Nikki Banzon, students from back row shows (L-R) Prince Maeda, Louie Serrate,AJ Faheem and Emman Santiguel.