Sinthumule, who is popularly known as Chef Funi in culinary circles, cooked meals “the South African way” for both the China state visit in Pretoria as well as the summit’s gala dinner in Johannesburg.
“It was good receiving positive feedback from the people who ate my food and the menu was representative of local culture,” he says. “CPUT students can be proud of having a lecturer who has cooked for heads of state.”
He says that he submitted his menu after an invitation from the Department of International Relations and Co-operation. Chef Funi adds that on the Saturday before the summit Minister Lindiwe Sisulu came to Franschhoek at Reuben’s for a tasting session, before they headed to Pretoria for the state visit by Chinese leaders where Chef Funi cooked meals for 250 people on the Tuesday.
His menu included starters of creamy chicken and chickpea soup as well as fresh salad. The main course was ostrich fillet while vegetarians had ravioli.
For the summit’s welcome banquet on the following day, the main course featured options such as springbok fillet with rooibos jus, baked pap and sweetcorn tartlets served with seasonal vegetables as well as grilled salmon served with baked polenta, seasonal vegetables and beurre blanc.
Vegetarians had cannelloni pasta tubes filled with feta and butternut served in a creamy tomato sauce, while vegans had chakalaka balls served with polenta and chilli sauce. Dessert options included malva pudding with Amarula custard.
